Catch up to Week 5--Wings!

With the holiday weekend, Kate and I decided to double-dip (so to speak) for our recipes. Long holiday weekends in the summer seem to require BBQ Wings.

BBQ Wings

3 or 5 Lb. bag frozen disjointed chicken wings
1.5 Tbsp. onion powder
1.5 Tbsp. ground chili powder
1.5 Tbsp. garlic powder
1 Tbsp. seasoning salt (or table salt)
1 C. honey
0.25 C. Kansas City or St. Louis BBQ sauce (Kansas City makes them sweeter; St. Louis spicier)

For the grill:
3 C. wood chips of your choice (apple, pecan, cherry or hickory)

Soak wood chips in water so they will smoke instead of burn. Remove the bag of chicken wings from the freezer. Prepare rub by combining onion powder, chili powder, garlic powder, black pepper and seasoning salt. Rub the surface of the wings (still in the bag) and let the rub dry for at least 30 minutes while your coals are burning to white. (Closing the bag and shaking it will coat the wings even better.)

Remove the wings from the bag and place them in a (13 ½” x 9 ½”) disposable all-purpose foil pan. In small bowl, combine honey and BBQ sauce. Pour the sauce over the wings in the pan until all wings are evenly coated. Add wood smoking chips to coals. Place the wings on your BBQ grill/smoker grid using indirect heat and smoke.

Smoke wings for 20 minutes. Stir and recoat wings with sauce. When the wings are done, the sugar in sauce should caramelize and turn dark. Continue smoking and checking every 20 minutes. The amount of time it takes will depend on how many wings, how thawed they are and how hot the grill is. Once the sauce begins to darken, place pan on grid over direct heat. Wings are ready after about 20 minutes.