Smoked Wings
Hunter’s Smoked Rub:
Hunter’s Smoked Rub features a harmonious mingling of molasses and brown sugar, perfectly balanced with the smoky goodness of sweet hickory. A touch of cayenne adds a subtle spicy kick, while aromatic spices dance on the palate, creating a symphony of flavor that delights the senses.
Best Rub for Smoked Wings:
Hunter’s Smoked Rub is ideal for enhancing the flavors of smoked wings. Infused with rich, smoky notes, our rub transforms wings into a culinary masterpiece, adding a bold and irresistible flavor. Perfect for your smoked wings recipe, this rub will make every bite unforgettable.
Smoked Wings Recipe
Ingredients:
- 2 pounds of chicken wings- 4 tablespoons of Hunter’s Smoked Rub
- Olive oil (for coating)
- Hunter’s BBQ Sauce (Optional)
Instructions:
- Preheat your smoker to 225°F (107°C).
- Coat the wings with olive oil, then season generously on all sides with Hunter’s Smoked Rub.
- Place the wings on the smoker, ensuring they are evenly spaced and not touching.
- Smoke the wings for about 2-2.5 hours, or until the internal temperature reaches 165°F (74°C).
- If desired, brush the wings with Hunter’s BBQ Sauce during the last 30 minutes of cooking.
- Once done, remove the wings from the smoker and let them rest for 10-15 minutes before serving.
- Serve and enjoy your smoked wings!
3 Quick Tips for BBQing
1. Keep the lid closed: Resist the temptation to open the grill too often. Every time you open the lid, you let out heat and smoke, which can affect the cooking process.
2. Keep the wings moist: Every hour of cooking, spray or mist the wings with water or baste them with BBQ sauce. This prevents drying out and allows the sauce to caramelize without becoming too sticky.
3. Use a thermometer: To ensure the wings are cooked to perfection, use a meat thermometer to check for doneness. The internal temperature should reach 165°F (74°C).
4. Let it rest: After removing the wings from the smoker, let them rest for 10-15 minutes before serving. This allows the juices to redistribute, resulting in juicier meat.
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