If you have an offset smoker, even a leaky old fellow with rust spots and broken wheels, this recipe will provide one of its finest uses. Smoking chicken wings for 15 minutes or so before grilling or roasting them under thin bastings of barbecue sauce yields meat that is smoky but not aggressively so, deeply flavorful, with a marvelous crust. But you don’t need a smoker! Simply set up your grill for indirect cooking, with a fairly small fire, and use soaked wood chips to create a plume of smoke. Put the wings on the cool side of the grill, then cover it and allow the smoke to perform its magic. You’ll get wings that are pale gold, the color of chamois that you can cook into perfection over the direct heat of the fire. Featured in: Add Smoked Wings To Your Summer Grilling Rotation.
Category: Appetizers
Cuisine: not set
16 to 20 small to medium chicken wings tips removed (save them for stock)
Kosher salt and ground black pepper to taste
1 cup barbecue sauce (see recipe)
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)