I made this for the Boston area Chileheads Hotluck on October 27, 1996 and it turned out pretty good, if I do say so myself. Sprinkle the chicken wings liberally with salt and cayenne. Put into the smoker at 200 degrees for three hours smoking with a combination of hickory and cherry wood. Remove wings from smoker and cut apart the "drumstick" and wing sections discarding the wing tips. Combine the butter and hot sauce in a sauce pan and heat until steaming. Pour the sauce over the wings and enjoy! Recipe By : Garry Howard Posted to bbq-digest V4 #27 Date: Fri, 1 Nov 1996 12:57:17 -0500 From: "Garry Howard"
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|Serving Size: 1 Serving (380g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 122 (100%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 36.6mg||11 %|
|Sodium 98.1mg||3 %|
|Potassium 4.8mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.2g||0 %|
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Calories per serving: 122
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