cups wood chips (pecan, hickory or apple), soaked in water 30 minutes, drained (divided)
1
5-pound bag frozen disjointed chicken wings
1
disposable all-purpose foil pan (13-1/2 x 9-1/2 x 3-inch)
1
cup honey
1/4
cup Super Smokers Texas Hot BBQ Sauce
2
tablespoons apple juice or beer
Dry Rub
1
tablespoon onion powder
1
tablespoon chili powder
1
tablespoon garlic powder
2-1/2
tablespoons black pepper
1
tablespoon seasoning salt
Prepare coals using 3 pounds charcoal. Place 2 cups of the chips on pile of coals. Combine all dry rub ingredients, and add to bag of frozen wings. Close bag. Shake to coat. Place wings on grid over indirect medium heat. Cover. Smoke 25 minutes. Add remaining 1 cup of chips. Turn wings. Continue smoking 25 minutes. Place wings in foil pan. In small bowl, combine honey, barbecue sauce and apple juice. Pour over wings. Place pan on grid over direct heat. Cover. Grill, stirring occasionally, 30 minutes until glazed.
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St. Louis, Missouri 63108 USA | phone -- 314.747.WEBB
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