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Smoker | |
| 6 LBS Chicken Wings Rub 2 Tablespoon Olive oil 2 Tablespoons Chili Powder 2 Tablespoons Smoked Paprika 1 teaspoon Cumin 1 teaspoon Onion powder 1 teaspoon Garlic powder 2 teaspoons Kosher salt 3 teaspoons Fresh Ground Pepper 1 teaspoon Cayenne | |
Separate wings into drumettes and wings, if necessary. Pat wings dry. Combine spices to form the rub. Place wings in a container, add and mix rub and olive oil over chicken. Let wings rest for at least an hour or longer (overnight works) Heat the smoker or grill to a temperature between 225-250 F. Place wings over indirect heat. If using a grill, add wood for the smoke to coals. Smoke for 2 to 2 1/2 hours, maintaining a constant smoke for at least 1 1/2 hours, the chicken should have an internal temperature of 160. Place directly over coals/hot grill to crisp, approximately 5 minutes each side (this is to crisp the skin) Remove from heat and let rest for approximately 10 minutes. Serve | |
Unrated | |
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