Smoked Chicken Hot Wings
These smoked hot wings are grilled until tender and delicious! Serve with celery sticks and blue cheese dressing.
kosher salt
1
tablespoon
ground black pepper
1 ½
teaspoons
Cajun seasoning
1 ½
teaspoons
chicken wings
2 ½
pounds
hot pepper sauce (such as Frank's RedHot)
⅔
cup
butter
½
cup
white vinegar
1 ½
tablespoons
Worcestershire sauce
½
teaspoon
garlic powder
⅛
teaspoon
salt to taste
1
pinch
 Gather all ingredients. Heat a smoker to 225 degrees F (110 degrees C) according to the manufacturer's directions.
  To make the dry rub: Mix 1 tablespoon salt, pepper, and Cajun seasoning in a small bowl; sprinkle over chicken wings.
  Place chicken wings, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to the manufacturer's directions; smoke chicken wings in the preheated smoker for 1 hour.
  To make the sauce: Combine hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, and salt in a small saucepan over low heat. Cook, stirring often, until butter is melted and sauce is smooth; set aside.
  Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer smoked wings to a large bowl; stir in 1/2 of the sauce until wings are evenly coated.
  Cook wings on the preheated grill until skin is browned and crispy, about 4 to 5 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer to a large bowl and stir in remaining sauce until wings are well coated.
