Smoked Buffalo Dry Rub Chicken Wings
If there is one thing I love, is buffalo chicken wings. What could possibly be better than a tender, fall of the bone, spicy chicken wing alongside your favorite beer and a killer side. For this dish, the dry rub I used was ‘Honey Hog Hot BBQ’ by Meat Church BBQ, which is the perfect blend of heat and flavor without blowing up your taste buds with jalapeno and paprika. the reason I am choosing to smoke is because the flavor it adds — I used pecan wood pellets in my Traeger Wood Pellet Smoker and I like to preheat for about 10 to 15 minutes to really get the heat across the surface of the grill hot and equal as well as the smoke build up really high so the meat really soaks in the flavor the pellets itself. I’ve the smoker for a variety of different meats and it has proven time and time again to be a great tool for cooking meats and I couldn’t recommend it more. So, whose ready for some smoked chicken wings?
Ingredients:
- 1 package of chicken wings
- 1 small package of chicken drumsticks
- .5 Cup of soy sauce
- .5 cup of Worcestershire sauce
- 1 bottle of zesty Italian dressing
- 2 cups of hot sauce
- 1 glove of garlic, minced
- 1 bottle of Honey Hog Hot BBQ by Meat Church BBQ (you won’t be using the entire bottle)
- 1 bag of large or jumbo shrimp, either frozen or fresh
Instructions:
- In a large ziplock bag, place the chicken wings and drumsticks and pour in the Worcestershire sauce, soy sauce, zesty Italian dressing, hot sauce, and garlic and marinate for a little as two hours or as long as a day.
- After marinating, turn on your smoker, preheat to a temperature of nearly 275 degrees. Place your wings in the smoker and cook for one hour, then flip and cook for about 30 minutes, longer if you want more of a char on your wings.
- As your wings cook, steam your shrimp and set aside as you follow the recipe for my Chinese fried rice in “My Top 12 Dishes: Simple Recipes for Simple Foodies”. Add the shrimp to the last step and set aside covered.
- Remove your wings from the smoker and let sit for about five minutes. Once plated, drizzle a little bit of sriracha and chives on the wings and enjoy with your side, or the shrimp fried rice if you choose to do so.
- Pick up your wings with both hands and enjoy that spicy, smoky flavor!