Ward's Wild Wings

Wing Rub:

• 2 tbsp of black pepper
• 1 tbsp season salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder

Prep about 20ish whole chicken wings by cutting into drumsticks and flats – discard the wing tips.
I split them into two (1) gallon ziplock bags and poured half the rub into each one. Shake the bags
until the rub is evenly distributed and then let them sit while you get the fire going.

Set up smoker for indirect heat and heat to about 300 degrees. I threw in some oak and hickory that
had been soaked a while – some fruit wood like apple would also be real good. Spread wings on
grate and cook for about one hour. At this point they could be held for a while or refrigerated for
serving later (great tailgate item). To finish them, spread them on a cookie sheet and place in an
oven at 450 degrees for about 15 – 20 minutes. This gets them nice and crispy without drying them
out.

Wing Sauce:

• 2 cups of your favorite hot sauce (Tabasco personally preferred)
• 2 tbsp garlic powder
• 1 tbsp paprika
• 2 tbsp molasses
• 2 tbsp black pepper
• 2 tsp cayenne pepper
• 4 tbsp butter (melted)

This sauce is pretty hot so I serve the wings dry and dip them into bowls of wing sauce and Blue
cheese/ranch dressing. Back off on the black pepper and cayenne if you want a milder sauce.