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Smoked and Sauced (Wings)

post #1 of 8
Thread Starter 

Smoked and Sauced is my favorite way to make wings. These were rubbed, smoked for about 90 minutes and then finished in the broiler to crisp up a bit before being sauced. 


Wings 3 ways: Garlic Parmesan, BBQ, Buffalo


post #2 of 8
Tasty looking wings!!icon14.gif
post #3 of 8
Tasty pille of wings!
post #4 of 8

Beautiful plate!  Love those wings! B

post #5 of 8

What rub do you use? 

post #6 of 8



Awesome looking wings!



post #7 of 8

Tasty looking wings!!!

post #8 of 8
Thread Starter 

Rub that I used is one that I use as pretty much my standard Bird Rub:


1/2 cup brown sugar

1/2 cup raw sugar

1/2 cup smoked paprika

6 tblsp kosher salt

2 tblsp black pepper

2 tblsp chili powder

2 tblsp garlic powder or even better 2 tblsp minced garlic

2 tblsp onion powder

2 tblsp dried Frank's Hot Sauce


To dry the hot sauce I put a cookie sheet in the oven with a bunch of Frank's Hot Sauce on it. I bake it until it is completely dried up. I then use a metal spatula to scrape up the remains. I then mix a couple tablespoons of that dried hot sauce into the rub. Alternatively, you could use cayenne pepper or just a bit more chili powder, but I prefer the vinegary taste of Franks.


I rub the wings liberally, cook until around IT 165, sauce them liberally, stick them in the broiler for 10 minutes to crisp them up, add more sauce and serve.

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