Here’s a fun take on chicken wings from a reader and competitive BBQer, Neil Buchwalter. He started as a backyard smoker that upgraded from indirect cooking on a propane grill to an ECB (“el Cheapo Brinkmann”) to a Green Mountain Grills (GMG) pellet smoker. He enjoys trying out new recipes and experimenting with food that falls outside the standard four competition categories, including smoked, crab stuffed shrimp, deviled eggs, salmon, jalapeno poppers, Yorkshire Pudding, veggies (potatoes and corn mostly), pork (shoulder, butt, roasts and chops), Moink balls, turkey (whole and breasts), chicken (whole, thighs and wings), beef (roast, ribs, steaks and hamburger), pizza and even “Pig Candy”.
He’s becoming very serious about competition BBQ and trying to attend as many events as possible and work permitting; his goal is to begin competing perhaps next year or the year after. He is even friendly with many of the local (FBA) and national teams and have received lots of competitive insight and encouragement, pushing him to complete the FBA judge’s seminar and judging his first competition and becoming a certified FBA judge.
It looks like we’ll be seeing Neil on the Competition circuit one of these days! Good Luck Neil!Print
- 1 ½ to 2 dozen chicken wings
- ½ cup hot sauce (Cholula Chili Garlic works well)
- ½ cup French dressing
- 3 tablespoon honey
- 1 tablespoon crushed red pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon coarse ground pepper
- 2 tablespoon garlic powder
- 2 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon pepper
- ½ tablespoon cayenne pepper
- About 3 hours before serving remove wings from the refrigerator and separate into 3 parts by cutting at the joints. Discard the wing tips.
- Place wing pieces into a large bowl and top with rub ingredients or approximately ½ cup of your favorite spicy chicken rub. (Use more or less to taste.) Mix the chicken and the rub until all wings are evenly coated. Let wings come to room temperature, about 20 to 30 minutes.
- Preheat smoker to 230°F.
- Place wings on smoker. For best results, turn wings after 45 minutes and again after 45 minutes.
- While wings are smoking:
- Combine hot sauce, French dressing, honey, pepper flakes, cayenne and black pepper in a saucepan.
- Bring to a simmer on the stove, stirring occasionally.
- Remove from heat and allow mixture to cool.
- Remove wings from smoker when cooked (internal temperature reads at least 165°F – about 2 hours or about 2 ½ hours if you prefer well-done wings).
- Toss wings with sauce mixture and serve with blue cheese dressing.