The Angry Jew

The rantings of an Angry Jew in The Pacific Northwest

Steven Raichlen, author of The Barbecue Bible, provided the inspiration for this recipe.  I love chicken wings.  They are cheap, easy to work with, and lend themselves to countless methods of preparation.  I have perfected my own fried Buffalo Wings, but I am not giving that one up yet, but this one is almost as good.  This will work either in a smoker or on your BBQ grill with the indirect cooking method I described in my first BBQ post.

The Angry Jews Smoked Chicken Wings

1 Dozen Whole Chicken Wings

2-3 Tablespoons BBQ Rub

Celery

Blue Cheese or Ranch Dressing for dipping

Soaked Mesquite Wood Chips

• The night before you are going to smoke, place the rinsed chicken wings in a large bowl, sprinkle with BBQ rub to taste and then toss to coat the wings.  Cover the bowl with plastic wrap and let sit in the fridge.

• When you are ready to cook, set up your smoker.  Your going to need enough soaked chips to smoke for about 2 hours.  You want to establish a temperature of about 225-250 degrees.  If your using a grill, set up for indirect cooking.

• Lightly oil the grill grates to prevent sticking.

• Smoke or cook indirectly for 1 1/2 to 2 hours until the wings are fall off the bone tender.  Add soaked chips as needed to maintain the smoke.

• Serve with celery sticks and dressing for dipping

That’s all there is too it.  These make a great appetizer for a party or a great meal all by themselves. 

If you try these, be sure to leave a comment and let me know how they came out for you.