Recipe of the Month
Standing Walrus
Appetizers  |  Main Courses  |  Sauces and Sides  |  Main Courses for 100  |  Desserts

Smoked Wings

This ones my favorite.! You can't beat a smokey flavored added to a Cajun Seasoning Blend. And, by using the rub, you might not want to put any wing sauce on it. I do lots of chicken thighs this way, and just LOVE IT.

Don't forget to play around with our other spice blends when trying these, to give you some very unique flavors.

  • Wings
  • Hickory Smoke Chips
  • 1 Cup Dark Brown Sugar
  • 1/4 Cup Butt Kickin' Blacken
  • 1/4 Cup Cocoa Powder
  • 2 Tablespoons Kosher Salt

Butt Kickin' Blacken works great in Stews and casseroles. It add plenty of flavor, and a little bit of kick.

Share |    

1. It's best to soak the chips overnight. This way you'll get them good and wet so they'll produce the most amount of smoke.

2. I use a charcoal grill with "Match-Lite charcoal, and when the flames are out, the grill is really cranking. Therefore, I have to sprinkle a little water on the coals to cool it down a little before I put the chips and meat on.

3. After you've got it all going, shut the grill down almost to closed, you really want the meat to cook at about 225 degrees and NOT get too hot so as to burn the wings.

4. While the grill is starting, make up the rub, by mixing together the sugar, blacken, cocoa powder, and salt.

5. Separate the joints of the wings, making "Flappers" and "Drumettes".

6. Rinse the wings in cold water, then dry them.

7. Next, place the wings in a bowl and work the rub into them real well.

8. Put the wet chips on the coals. Place the wings on, then put the lid on, leaving a small vent open.

9. Cook for 15 minutes and turn. Continue cooking and turning for 3/4 to 1 hour, or, until they're done.

10. Take the wings out, place them back in a clean bowl, add your favorite wing sauce, and mix well. However, you might find them that you really like them right off the grill without any extra sauces.