smoke usually takes
approximately 3 hours
by rinsing 3 lbs. of chicken
party wings. These are the wings
that have already been divided.
They can be found in the meat
department at your local grocer.
After rinsing, pat dry with
Place the wings in a
large bowl. Mix together 1/8 cup
Extra Virgin Olive Oil, 2
cloves chopped garlic. Mix
thoroughly then pour oil over the wings and stir them
until they are all coated
Sprinkle on 1/2 of the
Habanero Death Dust and mix
thoroughly. Next arrange the
wings so most of the wings in
the bowl are exposed. Sprinkle
on a liberal coating of the
Habanero Death Dust. Sprinkle on
Mad Hunky Hot Whang Rub on top
of the Death Dust.
Place the wings onto a
greased smoking rack seasoned
side down. Now season the bare
side of the wings by applying
Habanero Death Dust followed by
Mad Hunky Hot Whang rub.
Here's a tip. Most cookers
have a hotter end of the cooking
chamber. I arrange the wings so
the drumstick portions are at
one end of the rack and the dual
bone section is at the other,
This way I can turn the rack in
the cooker placing the drumstick
section near higher heat.
Let the party
wings sit for about 20 minutes
in the fridge.
Next place them in a pre-heated
smoker @ 260 degrees.
Once the wings have rested
place them into the cooker in
the center of the cooking rack.
Let's get to making the sauce.
Place a medium sauce pan on the
stove over medium heat. Add 1/2
cup of Bone Suckin Hot BBQ sauce
and 1 5 oz. bottle of Tiger
Sauce. Add and 3 tbsp
quality honey and 1 tbsp minced
garlic. I used the minced garlic
in the squeeze bottle. Stir as
you bring the sauce to a low
boil. Once the sauce comes to a
boil, reduce the heat to low and
simmer for 15 minutes and remove
Cook the wings to 165 degrees
making sure to move them to keep
them from sticking to the
smoking racks. I simply lift
each wing off the rack and set
them down. If you have a direct
heat cooker flip them once.
When The wings reach an
internal temp of 165 degrees mop
the wings with the sauce. Allow
the wings to glaze for about 15
to 20 minutes. Turn the wings
over and mop the other side with
the sauce. Allow the wings to
glaze 15 to 20 minutes or until
they reach an internal temp of
When the wings are at an
internal temp of 175 degrees
remove them from the smoker.
Give the wings a light mopping
and then let them rest 10
minutes. After the resting
period serve the wings. It's Hot
You will notice the wings
have great layered flavors. They
will start with a tangy sweet
flavor backed by the smoky
chicken flavor and that will be
followed by a robust heat.
This recipe was smoked on a
Yoder YS640 Pellet fired smoker
using hickory & cherry pellets