Chicken wings were never really my thing. Too much work for too little meat. I wanted to smoke something different this time so wings it was. I recently saw a post on here to smoke it at 225* for 45 minutes then bump it up to around 400*. That is what I did.
		
		
	
	
		
 
	
I didn't get as much color as I was expecting. Maybe because I only seasoned with SPG. I also only used Hickory. I usually add in a few Red Oak splits.
		
 
	
I tasted one and the skin was nice and crispy so I sauced up a few more. This stuff is so good and not just on wings.
		
 
	
Dinner for one. The wife and niece were away.
		
 
	
	
		
			
		
		
	
				
			I didn't get as much color as I was expecting. Maybe because I only seasoned with SPG. I also only used Hickory. I usually add in a few Red Oak splits.
I tasted one and the skin was nice and crispy so I sauced up a few more. This stuff is so good and not just on wings.
Dinner for one. The wife and niece were away.
			
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