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Smoked Chicken Wings with Draper's BBQ Sauce

Add the sauce during the last 10 minutes of grilling for a sweet, sticky, delectable finish!

Smoking can be quite addictive. So much so that I decided to add a touch of smokiness to my chicken wings last weekend. It only takes about 45 minutes of time on the grill to achieve serious smokiness, and you’ll be smacking your lips in satisfaction.

I’ve been hearing about Draper’s BBQ Rub and Sauce for a while through some of my bbq blogger friends and this was the perfect chance to give their sauce a test drive.

I used the sauce top I got in my stocking last year for Christmas. It turns a bottle into a dispenser quite easily.

Drapers Rub and Sauce can be used together or separately. The rub and sauce stand on their own, but together, they complement each other and create a unique, zesty flavor combination.

Rub- mild with a slight kick, not overwhelmingly spicy or salty, sweet with a hint of paprika

Sauce- this sauce defies definition of “regional sauce”. Its not KC, Carolina or even Memphis style. It’s peppery, thick but not overly so and rich without being overly sweet. Consider this a “sauce of the people” that defies categorization and will multitask and please an array of picky BBQ preferences.

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Ingredients: (serves 4)

  • 2.5 lbs of chicken wings and drummettes
  • 3-4 tablespoons Drapers rub
  • 1/2 bottle Drapers BBQ Sauce
  • 2 tblsp olive oil
  • apple or cherry wood chips (or both)

Here's a pic of the wings while smoking on indirect heat with only the rub on.


Preheat grill to medium high heat and prepare a direct and indirect heating zone.

Rinse chicken wings and pat dry. Coat with olive oil and then add the BBQ rub.

Add wood chips to your fire and let them begin to smoke.

Put the wings/drummettes on the indirect heat side of the grill and let them smoke for approximately 30-40 minutes. Turn the chicken once during this process to cook/smoke evenly.

Next, put the wings on direct heat and add sauce to both sides. Grill, on direct heat for an additional 10 minutes and let the wings develop nice char marks.

Using an internal thermometer, check that the wings have reached an internal temp of 165 degrees.

Tent the wings for 10 minutes before serving. Serve with additional BBQ sauce and your favorite slaw and side such as tater tots or sweet potato fries. Enjoy going back for seconds!

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6 Responses to Smoked Chicken Wings with Draper's BBQ Sauce

  1. Wilfred Reinke aka @OshawaOgre June 17, 2011 at 8:22 am #

    Great article about a great sauce, I have used DBQ, love it!

    One question for you were you able to get a crispy skin on the wings, the question I get asked more than any other is what is the best way to not get a rubbery skin on chicken when smoking it.

  2. Larry June 17, 2011 at 3:54 pm #

    Your wings look sooooo good.

  3. Brian Meagher June 19, 2011 at 1:29 pm #

    You’ve presented a nice, simple method of cooking wings on the grill. Since I recently started smoking my wings this way, I don’t think I’ll ever cook them any other way.

    And you are correct, Draper’s is not a regional style of sauce. Shane Draper set out as a 3rd generation maker of this fine family recipe. We love it, and put it in our top 5 favorite family run / craft-style bbq sauces!

    I highly encourage everyone to check it out at http://drapersbbq.com – get the sauce and rub together. They really do pair well.

  4. Homemade Sausage Recipes June 21, 2011 at 11:11 am #

    Looks like a great way to make wings, and much healthier than frying them. Thanks for posting.

  5. Chris June 25, 2011 at 6:38 am #

    Okay, I finally ordered rub and sauce just now. I’ve heard so many people go on about it I have to try it. Just don’t tell Alexis because my sauce fridge is full!

  6. Robyn June 26, 2011 at 8:51 am #

    It’s a good multi-purpose sauce. :) You’ll like it. Though I’m sure your cabinet is brimming full of sauces!