PREP TIME: 15 min
TIME:~1-1.5 Hour
SERVES: 4-6
WOOD TYPE: Apple & Pecan
DIFFICULTY: 2 of 5
Hold on to your tail feathers, no one wants dry wings! Let’s take flight & dive into how to make smoked wings that everyone will crave!!! Experience the perfect balance of sweet or spicy flavors with Holy Smokers BBQ rubs. Elevate your wing game with our spicy or sweet rub, delivering a tantalizing combination that will leave your taste buds craving more.
INGREDIENTS:
- HSRC Forbidden Fruit Apple Chipotle bbq rub
- Olive Oil Spray or Duck Fat spray
- Baking Powder
- 3lbs of Chicken Wing/Drums
- Raspberry bbq sauce
INSTRUCTIONS:
- Place dried-off wings in a gallon zip lock with 1-2 tsp of baking powder & Forbidden Fruit Apple Chipotle BBQ rub. Allow them to dry marinate in the fridge for 20 minutes up to 8 hours.
- When ready to cook, preheat the smoker/grill to 225 degrees. Once ready, lay the chicken wings and drums on the grill for a flavorful smoke bath using your choice of hardwood or fruitwood.
- Chicken Tips: For poultry, avoid low-temperature smoking/grilling for over 30 minutes to prevent protein drying. Opt for higher temps around 300°F for crispy chicken skin due to the lower fat content.
- After 30 minutes, increase the smoker/grill temperature to 350 degrees. Flip the chicken, spritz with olive oil, and aim for an internal goal of 175 degrees for dark chicken (though it's edible at 165).
- Finish Smoking: Flip the wings every 30-45 minutes for up to 1 to 1.5 hours.
- Once wings hit 170 F, pull, sauce them with raspberry bbq sauce, place back onto smoker for 10-15 minutes.
- Serving: Once the wings reach the desired internal temperature of 175 degrees, pull them off and serve immediately. ENJOY!!!