Even with a national chicken wing shortage going on, we were able to snatch up some reasonably priced wings at a local market! So of course, we had to throw 'em on the smoker the Burn Pit BBQ way!
Give this one a try and let us know what you think!
Burn Pit BBQ Smoked Wings
- 3lbs Chicken Wings
- Pecan Wood Chunks
- 1 tablespoon Lemon Juice
- Pepper - to taste
- 4 Tablespoons All Ration
- 4 Tablespoons Ground Pounder
- Pogey Bait Sweet Honey Sauce
- Q.R.F. Pitmaster Bold Sauce
In a tinfoil pan, season the wings with lemon juice, pepper, Ground Pounder, and All Ration
You can throw them on the smoker right away, but we let them set in the fridge for about 6 hours
Set your smoker (or set up for indirect grilling) temp to 300-350 degrees F and get rolling with your Pecan
Place the tins with your wings in the smoker for 60 minutes, turning the wings over and adding more wood halfway through
After 60 minutes, place the wings directly on the grates over the coals (or your heat source) to crisp them up (approx. 2 minutes per side)
Place them back in the pans and sauce to your liking. Put them back on the smoker for 10 minutes
After taking them out of the smoker, let them cool for about 2 minutes and serve hot!