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Epicurious

Barbecue Wings

Recipe information

  • Yield

    makes 1 dozen

Ingredients

6 chicken wings
2 cups Jack’s Old South Huney Muney Cluck Rub, or 1 recipe Basic Chicken Rub (page 20)
1 recipe Chicken Sauce and Glaze (page 23)

Preparation

  1. Step 1

    Heat a smoker to 250˚F.

    Step 2

    Using a very sharp knife, cut each wing in half to separate the flat from the drumette.

    Step 3

    Wash the pieces well and pat them dry. Apply the rub liberally to each piece. Place the chicken pieces in an aluminum baking pan and place the pan in the smoker. Cook, uncovered, for 2 hours.

    Step 4

    Remove the pan from the smoker, brush the chicken sauce over the wings, and return the pan to the smoker. Cook for 15 minutes. Remove. Eat the hell out of ’em.

Cover of the cookbook Smokin' With Myron Mixon featuring the chef and a double rack of saucy glazed ribs.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
TagsSouthernAmericanChicken WingChickenPoultrySnackMainDinnerGluten FreeNut FreeDairy FreeEasy5 Ingredients or FewerSmokeSuper BowlCookbooks
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