Smoked Chicken Wings
Apply A Rub
(A) Pour 1/3 cup oil into the bag. (I split mine between two bags for two different types of rub) (B) Pour in some rub. (I used my typical rib rub and also a jerk rub) (C) Shake bag to coat wings. (D) Place in refrigerator until ready to smoke. (E) Bring the wings to room temperature (approx 30min) (I do this while getting the smoker ready - next step) |
Prep the Smoker
Clean the grill. (If not already done) Fill bottom charcoal bowl about half way. Fill the Charcoal Chimney about half way and light about 20-min prior to being ready. After most of the charcoal is white (approx 20 min), pour into the charcoal bowl. Add some wood chunks. Fill the water pan. Start bringing smoker up to 225 degrees. |
Put Wings On Direct Heat
Place the wings on direct heat for just a couple minutes to crisp up the skin. NOTE: This can be done by removing the water pan and bring the grate closer to the coals/wood in the WSM or by moving to a separate grill. I moved mine to another grill. (you also can put in an 375 degree oven) Serve and Eat... (Of note: I know some people like to baste with a BBQ sauce about 30 min prior to being done. But I just love the taste of the straight rub) |