-
I like to buy fresh chicken wings and break them down into the drumettes and wingettes. To do this you need to get a sharp knife and cut the wing at each joint. Then you will have the wingette, the drumette and the wing tip. I just throw the wingtip away. You can use it for making broth if you like.
-
Then I add the dry seasoning to a 1 gallon zip top bag along with 2 tbs of vegetable oil. Then add the wings and shake around. You want the wings to get fully coated and delicious. Refrigerate for at least 30 minutes or up to a day.
-
Start your smoker and bring to 250 degrees Fahrenheit.
-
Add the wings and cook for 2 hours or until the wings have an internal temperature of around 190 degrees.
-
Place your favorite sauce in a large container that has a lid. Our new favorite go to sauce. It has a medium spice and a great well rounded flavor. It is made by Stubbs out of Texas. It is called Texas Sriracha. It is awesome. I would totally recommend picking some up. It is great on brats, burgers and mac and cheese too.
-
Remove the wings from the smoker and place into the sauce. Cover and shake it up.
-
Remove the wings and serve.