Texas Hot Smoked Chicken Wings
Barbecue at Home is pleased to announce our new smoked chicken recipe for the whole family – even fido would love. You’ve probably had standard wings, but you have not had Texas Hot Smoked Chicken Wings. These are savory wings with our one-of-a-kind Dickey’s Barbecue Sauce and Dickey’s Chili Pork Butt Rub combo. How insane is that? Two great Dickey’s sauces in one for the ultimate taste for your BBQ cravings. These two flavors can turn any plain chicken wing into American best wings waiting to be discovered.
Pro tip: Before smoking the plain wings, we suggest that you brine the wings for 2-4 hours. Brining the wings will make it juicy as well as absorb the flavors.
Mix the sauce, rub, vinegar, and black pepper to apply it lavishly onto the chicken and let the chicken marinate overnight. The next day, take the marinated wings out of the fridge to come to room temperature for about 30 mins. Make sure to pat your wings dry so that they can be super crispy once the chicken on the grill is smoked.
Before we get to the smoker, do you have barbecue hardwood pellets? Dickey’s sells various pellets to add that extra smoke touch to any smoker recipe. They are the same pellets used in Dickey’s Barbecue Pit Restaurant’s winning competition-style barbecue. Click to find out more.
Now the fun part, heat up your pit boss pellet grill or home depot smoker to 190°F. Leave the wings in the smoker for 60 mins while you are free range to do whatever you please! After another 30 minutes, turn up the heat to 250°F. Take the smoked chicken out when it reaches 165°F internally. Finally, take the smoking chicken wings out and turn it up to 450°F before reinserting the wings to the grill. Continue to brush sauce and turn the wings frequently.
The best is saved for last; serve those smoking hot chicken wings with pickle chips, blue cheese, or ranch with your family and friends. There's nothing better than Texas-style wings. Those other wings can shuffle back to Buffalo.
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Combine Dickey's Original Barbecue Sauce with vinegar, Dickey's Chili Pork Butt Rub, and black pepper in a mixing bowl.
Remove 1.5 cups of the sauce from the bowl to marinate the chicken wings. Toss the wings in a mixing bowl with salt and 1 cup of the spiced sauce. Toss well and marinate overnight.
Turn the smoker on and heat to 190°F. Place the marinated chicken wings on the grates and smoke for 60 minutes. After 90 minutes turn the heat up to 250°F to finish heating the chicken until it reaches 165°F at the bone.
Remove from the smoker and turn the heat up to 450°F. Place the chicken wings back on the grill and grill until the skin starts to crisp. Brush sauce onto the wings and turn frequently to glaze.
Serve with dressing and pickle chips.