I know I'm a day late and a dollar short but now is better than never. I just now got my pics loaded from my phone and had some spare time so I wanted to share a great experience with chicken wings. This is my first time with wings. I've smoked drumsticks lots of times before with great results. A friend of mine recently bought Myron Mixon's book and Jeff's Smoking Meat book. I used Jeff's idea with Myron's glaze. I used hickory chunks in a GOSM. I don't post much so bear with me as I try and post pics with the process.
I bought 2 packs of Tyson's chicken wings from Walmart. I don't think I bought them on sale but just wanted to smoke wings.
I put these two rubs on them. Of course it didn't make a difference once the sauces went on. The Sweet and Smoky from McCormicks is no longer available in stores. It is a fantastic rub(especially for ribs). The Seven seasoning is only found in Texas. Since I'm in South Carolina that kind of hinders me from runnin' down the street for some but my sister-in-law is from Texas so she brings some back.
I smoked the wings at b/t 260 and 275 degrees for 2 hours. I had some drumsticks in too(for the kids). I'm not including them but they will appear in a pic.
After 2hrs in the smoker I moved them over to the grill to crispin' up the skin. The alternative in the Smoking Meat book was to fry them in oil. I opted for the lesser of 2 evils. After grilling the wings my helper(wife) applied the 2 sauces. One sauce was teriyaki and the other was a recipe from Myron Mixon's book. It's a tangy sweet sauce that has:
1 cup of hot vinegar bbq sauce
1 cup light corn syrup
1 18 ounce jar peach perserves. Blend all the ingredients together until it thickens up good. This will last up to a yr in the fridge.
This is sooooo good. It has a sweet taste at first then some heat.
These were really good. I had 32 wings w/ 15 drumsticks for 6 adults and 5 kids. There were none left. Thanks for looking.