Spicy Smoked Chicken Wings

🧂 Ingredients

• 3 pounds wings

  (flats and drummettes)
• 1/3 cup hot sauce

  a thinner vinegar based hot sauce recommended like Tabasco, Frank's Red Hot, etc.
• 2 1/2 teaspoons kosher salt
• 1 tablespoon dried oregano
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon black pepper
• 2 teaspoons cayenne pepper

  (adjust to your liking)

Instructions

• 1 Brine: this step is purely optional but can be done 2-4 hours before cooking.
• 2 Preheat to 375 degrees F. or medium-high heat. Add your desired wood chunks or
  chips before the wings go on. If you are using a pellet grill, use your favorite
  pellet "flavor" for chicken.
• 3 Combine the rub mixture in a small bowl. Set aside, or transfer to a large spice
  shaker.
• 4 Blot chicken wings dry with paper towels, place them into a large bowl, and pour
  hot sauce over the top. Toss to coat well.
• 5 Transfer the wings onto a large baking sheet. Use two if needed. Shake the
  spices on top of the wings, turn them over, and repeat the process.
• 6 Place the chicken wings on the grill, close the lid, and cook them for 35-45
  minutes, turning halfway through cooking.
• 7 The wings are done once the internal temperature is 175 degrees F. The flats
  will cook faster than the drumettes.
• 8 If the wings aren't as crunchy as you'd like them, increase your grill's heat to
  500 degrees F., and broil them for 3-4 minutes, turning a few times for even
  crisping. You can also broil them in your oven.
• 9 Transfer the wings to a large serving dish. Serve with creamy blue cheese sauce
  (see notes below for recipe).
• 10 Store leftover wings in an airtight container in the fridge for up to 4 days.
  Reheat the oven to 350 degrees F.

Nutrition Info