Smoked Chicken Hot Wings
Description
Dry-rubbed smoked hot wings are coated with a buttery hot sauce and grilled until crispy outside and juicy inside for a delicious party appetizer.
Ingredients
•
1 tablespoon kosher salt
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1 1/2 teaspoons ground black pepper
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1 1/2 teaspoons Cajun seasoning
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2 1/2 pounds chicken wings
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2/3 cup hot pepper sauce (such as Frank's RedHot®)
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1/2 cup butter
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1 1/2 tablespoons white vinegar
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1/2 teaspoon Worcestershire sauce
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1/8 teaspoon garlic powder
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1 pinch salt to taste
Directions
1
Gather all ingredients. Heat a smoker to 225 degrees F (110 degrees C) according to the manufacturer's directions.
2
To make the dry rub: Mix 1 tablespoon salt, pepper, and Cajun seasoning in a small bowl; sprinkle over chicken wings.
3
Place chicken wings, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to the manufacturer's directions; smoke chicken wings in the preheated smoker for 1 hour.
4
To make the sauce: Combine hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, and salt in a small saucepan over low heat. Cook, stirring often, until butter is melted and sauce is smooth; set aside.
5
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer smoked wings to a large bowl; stir in 1/2 of the sauce until wings are evenly coated.
6
Cook wings on the preheated grill until skin is browned and crispy, about 4 to 5 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer to a large bowl and stir in remaining sauce until wings are well coated.