- 4 lbs chicken wings, patted dry
- sweet and smoky chicken rub (or your favorite store-bought rub)
- 2 Tbsp vegetable oil
- hickory wood pellets
BOURBON BBQ SAUCE
- 1/2 medium sweet yellow onion , finely minced
- 5 cloves garlic , finely minced
- 1/2 cup bourbon (use a good quality)
- 1/4 cup tomato paste
- 2 cups ketchup
- 1/2 cup packed light brown sugar
- 1/3 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 2 Tbsp liquid smoke
- 1/2 Tbsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- a few dashes of hot sauce (optional)
INSTRUCTIONSBOURBON BBQ SAUCE
- Add a drizzle of olive oil to a saucepan over MED heat. Add onion and garlic and cook about 5 minutes. Add in bourbon and continue cooking about 3 minutes.
- Add tomato paste and whisk to break it up. Add all remaining sauce ingredients and whisk to combine. Increase heat to MED-HIGH and bring to a boil. Reduce heat to MED-LOW or LOW and simmer for about 15-20 minutes.
- Pour sauce through a fine mesh sieve to strain out onion and garlic pieces if you like a smooth, glossy sauce. Set aside and cool. Store leftover bbq sauce in an airtight container in the refrigerator for 2-3 weeks.
SMOKE CHICKEN WINGS
- Pat chicken wings dry with a clean paper towel. Add wings to a large mixing bowl and toss with vegetable oil. Add rub and massage into the wings, making sure each wing is coated.
- Add hickory wood pellets to hopper. Turn on smoker, open lid and set to the SMOKE setting. Heat on SMOKE, with the lid open, for 5-10 minutes, until very smoky. Add chicken wings to oiled grill grates, set smoker to 250 F degrees. Close smoker lid and smoke for 2 hours 30 minutes, or until chicken wings reach an internal temperature of 165 F degrees. Use an instant read meat thermometer to insure accurate cooking temperatures.
- Change smoker setting to HIGH and baste chicken wings on both sides with bourbon bbq sauce. Cook wings for 5 minutes, then flip them over and cook 3-5 minutes on the other side.
- Select SHUT DOWN on smoker and remove chicken wings to a foil or parchment lined plate or baking sheet. Let rest 5-10 minutes. Turn smoker off and unplug it.
- Eat wings as is, or brushed with additional bbq sauce. Dip in blue cheese or ranch dressing and serve with celery and carrots for a traditional experience.
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BOURBON BBQ SMOKED CHICKEN WINGS