Smoked Party Wings

Ingredients

• 8 lb frozen party wings (2 (4 lb) bags, thawed in the fridge)
• 6 oz Killer Hogs Hot Sauce (for marinade)
• 1 tbsp Killer Hogs Hot Rub (heaping; for marinade)
• 1 tsp Worcestershire Sauce (for marinade)
• 0.25 cup Olive Oil (for marinade)
• Killer Hogs AP Seasoning (to taste, for seasoning wings)
• Killer Hogs Hot Rub (to taste, for seasoning wings)
• 1 stick butter (for sauce)
• 1 tbsp Killer Hogs Hot Rub (heaping; for sauce)
• 1.5 oz Whiskey (1 shot; author used Jack Daniels)
• 0.5 cup Killer Hogs The BBQ Sauce (for sauce)
• 3 oz Killer Hogs Hot Sauce (for sauce)

Steps

1. 1

   Thaw 2 (4 lb) bags of party wings in the refrigerator until completely defrosted.

2. 2

   In a bowl or large container, mix together 6 oz hot sauce, 1 heaping tablespoon Hot Rub, 1 teaspoon Worcestershire sauce, and 1/4 cup olive oil to create the marinade.

3. 3

   Place the thawed wings in a large Ziploc bag or container and pour the marinade over them, ensuring all wings are coated evenly. Squeeze out the air if using a bag.

4. 4

   Refrigerate the wings for at least 2 hours, or overnight for the best flavor development.

5. 5

   Remove the wings from the marinade and allow them to drip dry on a wire rack.

6. 6

   Season both sides of the wings generously with Killer Hogs AP Seasoning and Killer Hogs Hot Rub.

7. 7

   Preheat your smoker to 275°F (135°C) using hickory wood for a light smoke profile.

8. 8

   Once the smoker is stable at 275°F, place the wings directly on the cooking grate. Close the lid and smoke for 20-30 minutes.

9. 9

   Flip the wings over and continue cooking until the internal temperature reaches 195-200°F (90-93°C).

10. 10

    While the wings are smoking, place a small pan on the smoker grate. Add 1 stick of butter, 1 heaping tablespoon of Hot Rub, and 1 shot of whiskey.

11. 11

    Let the sauce simmer for 15-20 minutes until the butter is melted and the alcohol has cooked off.

12. 12

    Stir in 1/2 cup BBQ sauce and 3 oz hot sauce. Keep the sauce warm on the smoker while the wings finish cooking.

13. 13

    Once the wings reach the target internal temperature, remove them from the smoker and place them in a large bowl.

14. 14

    Toss the wings in the warm whiskey BBQ sauce until fully coated, then serve immediately.

Notes

The transcript mentions a smoker temp of 175°F, but the written description specifies 275°F, which is more standard for smoking wings to a high internal temp; 275°F is used here. For best results, marinate overnight.

Nutrition per serving

• appetizer
• main
• smoked
• grilled
• gameday
• chicken wings
• BBQ