Servings:
Depends on how many wings you start with.
Cooking Time:
About 2 hours.
Great For:
Lunch, Dinner, Picnics, Cookouts, Snacks.
About this Recipe
By: Leon
This recipe is a sweet change from Buffalo wings and comes in two parts: a rub and a finishing glaze. The rub is pretty basic and you’ll want to store it in a cool – dry place in a shaker, for other chicken dishes.
Ingredients
Chicken Rub
- 1/3 C Chili Powder
- 1/4 Cup Sugar
- 2 T Kosher Salt
- 2 T Onion Powder
- 2 T Garlic Powder
- 1/2 T Cayenne Pepper
- 1.2 T Corinder
Finishing Glaze
- 8 T Butter (melted)
- 1 3/4 C Ketchup
- 2 T Louisiana Hot Sauce
- 1 1/2 T Worcestershire Sauce
- 3/4 C Cider Vinegar
Seasoning
- 1 T Black Pepper
- 1 1/2 T Garlic Powder
- 1 T Sea Salt
- 1 1/2 T Onion Powder
- 3/4 T Red Flake Pepper
- 1 1/2 T Smoked Paprika
Sweeteners
- 1 C Brown Sugar
- 1 C Honey
- 1 C Maple Syrup
- 2 T Sugar
How To Make It
Step 1
Prep the party wings by rinsing them in cool water and pat dry with a paper towel. Place the wings in a foil pan then season with the rub. Cover with aluminum foil and place the wings in the refrigerator for a couple of hours (overnight is ok).
Step 2
Melt the butter in a non-reactive sauce pan, then add the remaining sauce items. Once it reaches a simmer then add the seasoning items. Allow it to simmer 15 minutes or so.
Step 3
Now add the sweeteners into the sauce and let simmer for another 5 minutes or so. Leaving the sweetener for last is a safeguard against burning the sauce in case the time gets away from you. Sugars burn pretty easily. You can make this glaze early in the morning or the night before.
Step 4
So let’s get cooking! Uncover the wings and place them in a smoker at 250°. Smoke the wings for about 90 minutes. Raise the temperature to 300° and continue cooking for about 30 minutes. Brush the glaze on during this final cooking time.
Step 5
Let cool and serve.