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Original Buffalo Wings are deep fried. Most people I know cook them in the oven. While both methods are good I prefer to do my wings on the smoker then finish them on the grill to crisp the skin up. These will not disappoint you.


Chicken Wings

Turbano Sugar
Onion Powder
Garlic Powder

1 Cup Honey
1/2 Stick Butter
Boneyard Hot Sauce
A chicken wing has three parts. You can cook them whole or cut them apart (the traditional way). Sometimes I cut 'em & sometimes I don't. The tips have almost no meat and can be tossed. If I cook them whole I leave them on. I love to chew on the dried out wing tips. I call them the cheerleader, not much more than skin & bone but they sure taste good.

Rinse your meat and pat dry. Cut 'em apart if ya want. Lightly dust them with your rub. Use what's listed here or use your favorite. Toss them on your smoker with some apple, cherry or hickory. It's up to you. Shot for 210° to 225° and smoke for about 2 to 2 1/2 hours. The juices should run clear when poked. I like to go to about 180° internal - you should be able to suck the meat off the bone.

While your wings are smoking, start the glaze. Heat the honey and butter over low heat until the butter is melted. Stir in the hot sauce and keep warm until your ready.

After smoking toss the wings on the grill over medium, direct heat. Be sure to spray or oil the grate to reduce sticking. You'll need to watch these. They will only take about a minute (or less) per side. Remember these are already cooked. You are just looking to crisp up the skin a bit.

Throw them in a large bowl, pour in the sauce (save some for dipping) and toss to coat. Serve with a couple dipping sauces. I recomend blue cheese (very traditional) some of the glaze and for a real treat - sour cream.

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