Smoked Wings

Serves 8-10 people:

• 4 lbs of precut chicken wings

• For rub (inspired by NYT’s Spice-Rubbed Spatchcocked Chicken):

  • 3 tbsp brown sugar

  • 2.5 tsp salt

  • 2 tsp ancho pepper

  • 2 tsp Hungarian (sweet) paprika

  • 2 tsp dry mustard

  • 2 tsp oregano

  • 3/4 tsp all spice

  • 1/2 tsp cinnamon

  • 1/2 tsp ground red pepper

  • 1/2 tsp chipotle pepper

  • Few grinds of freshly ground black pepper

Combine rub and toss 3/4 of it on the wings.

Place chicken wings on rack on cookie tray, then place in refrigeration to dry bring for 2-8 hours.

Get smoker to 200-230 deg with hickory wood.

Place wings on smoker.  Smoke it at lower temperature for 15 minutes.

Open vents entirely to raise temperature 400-450 deg.  As it is heating up, flip wings after 10 minutes.

Cook for another 10 minutes.  Fat in wings should render and drip on the fire.  You should hear a lot of sizzling before you pull it off.  This means the skin is getting deliciously crispy!

Pull off, toss in a bowl with the remaining 1/4 rub and serve. Then tell your friends, “You’re welcome.”

Additional note: Pairs well with Johnny Cash, Sturgill Simpson, Chris Stapleton, Trampled by Turtles, Turnpike Troubadours, Old Crow Medicine Show, and Tyler Childers.