I picked up a bag of 30 fresh drummies and sprinkled with a little Tony's Cajun seasoning.
Smoked in my 270 Sumo at 275 degrees for 45 minutes, flipped and smoked another 45 minutes over pecan and hickory logs. After the 1.5 hour smoke, I crisped them up on my gas grill at about 700 degrees.
Made a sauce of peach preserves, vinegar, brown sugar, garlic, and a healthy dose of bourbon. Brought it to a boil and let it simmer for about a half hour. Poured it in a bowl and tossed the wings in it.
They ended up being perfectly smoked. Juicy and tender and the sauce was fantastic. I tasted no bourbon but the fruity taste of the peach preserves and the garlic really shined through. Was really pleased with the results.
Edited by kanealmond - 4/21/17 at 3:43am