Smoked Chicken Wings

This wings recipe is perfect for your summer gatherings!

PREP TIME
30 Minutes
EGG TEMP
300°F/148°C
COOK TIME
2-4 Hours
SERVINGS
4-8
CORE INGREDIENT
Chicken
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Ingredients

Main

  • 4 lbs (1.8 kg) Chicken wings 

Sauce

  • 1/2 teaspoons (2.5 ml) cider vinegar 
  • 1/4 teaspoons (1.3 ml) Worcestershire sauce 
  • 1/2 teaspoons (2.5 ml) dried ancho chile powder 
  • 1/2 teaspoons (2.5 ml) garlic powder 
  • 1/4 cups (60 ml) tomato sauce 
  • 1/4 cups (60 ml) hot sauce 
  • 1/3 cups (80 ml) butter 
  •  salt & freshly ground black pepper, to taste 

Rub

  •  Olive Oil 
  • 1/4 cups (60 ml) Brown Sugar 
  • 1/4 cups (60 ml) Coarse Salt 
  • 1 tablespoon (15 ml) Cayenne Pepper 
  • 1 1/2 tablespoons (23 ml) Onion Powder 
  • 1/8 cups (30 ml) Fresh Ground Black Pepper 
  • 1 1/2 tablespoons (23 ml) Garlic Powder 
  • 1/4 cups (60 ml) Paprika 

Instructions

Main

Step 1

Set the EGG for indirect cooking with the convEGGtor at 300°F/148°C.

Step 2

Cook them like this for about an hour and fifteen minutes to an hour hour and a half.

Step 3

Pull the wings out and toss them in hot sauce.

Step 4

Return them to the Egg for about 10-15 minutes with the lid opened.

Rub

Step 1

Mix all the ingredients together and sprinkle/rub onto the wings. Brushed them lightly with olive oil prior to sprinkling some rub on them.

Sauce

Step 1

In a pan over low heat, melt the butter.

Step 2

Add the remaining ingredients and whisk together well.

Step 3

Simmer for only 3-5 minutes, whisking occasionally.

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