Sheena’s Smoked Wings – So Good They Should Be Illegal
Who Says Grilling is Just For the Boys? Girls Can Make Even Better Smoked Wings!
If you’ve ever been to our awesome web designer and guest writer Sheena’s house for supper in the summertime or during a major sporting event, there is a good chance you’ve had her (locally) famous wings. Okay, maybe they aren’t exactly famous. But they should be! Her kids, her friends, even her 86-year-old grandma beg her to make them. Everyone tries to get her recipe out of her, but she never wants to cough it up. Until now.
Somehow, Matthew sweet talked her into sharing her recipe she has guarded so dearly. We don’t know exactly how he did it. He can be charming when he wants to be, I guess.
These wings are made on a smoker but they can also be made in the oven. They just don’t get that extra flavor that smoking adds. To make them in the oven instead, preheat oven to 350. Cook for 40 minutes and then turn the heat up to 450 for last 10 minutes.
You can use the frozen, precut wings for this recipe or buy normal chicken wings and cut them into flats and drummies. If you are cooking for a large crew, the frozen ones are more economical but fresh taste better and tend to have more meat on them. And who doesn’t want more meat??
If there are any other recipes you’d like to see or you would like to contribute your own to the BBS blog, get in touch with us here. We are always looking for guest writers!
Sheena’s Smoked Wings-So Good They Should be Illegal
Ingredients
- 5 lbs chicken wings, fresh or frozen
- Franks Red Hot Sauce, 23 oz jar (the original-NOT the wing sauce)
- 2 sticks of butter
- 3 tablespoons brown mustard
- 2 tablespoons brown sugar (optional but adds a nice glaze)
Directions
- Preheat smoker to 225 degrees. Mesquite or hickory pellets work best for this recipe if you have a pellet smoker
- Remove wings from packaging. If using fresh, cut into flats and drummies. Pat dry with a paper towel and set aside.
- In a medium sauce pan, mix together hot sauce and butter over medium heat until butter is completely melted. Add mustard and brown sugar.
- Dip wings in sauce and place on a cookie sheet or grill pan. Be sure to coat them well. If any sauce remains, cover and put in the fridge, as you can use it later.
- When smoker is up to temp, place wings directly on bottom rack or leave them on the grilling pan. I prefer to place them directly onto the rack.
- Cook for an hour, then flip them. If you had sauce left, apply it after flipping with a basting brush.
- Leaving wings on smoker, turn the temp up to 400-425 and cook for another 15-30 minutes (depending on how meaty your wings are) until they reach an internal temp of at least 165.
- Remove and serve with your favorite sides!
