SMOKESTACK’S CHICKEN WINGS

Smokestack's Chicken Wings

These crisp-charred Kansas City chicken wings are bathed in a spiced butter sauce.

SERVES 6-8 Ingredients

1 tbsp. kosher salt

2 1⁄4 tsp. sweet paprika

1 1⁄2 tsp. garlic powder

1 1⁄2 tsp. onion powder

1 1⁄2 tsp. dried thyme

1 1⁄2 tsp. dried oregano

3⁄4 tsp. ground black pepper

3⁄4 tsp. ground white pepper

1⁄2 tsp. dried sage

1⁄2 tsp. cayenne

2 1⁄2 lb. chicken wings

16 tbsp. unsalted butter, melted 1⁄2 cup mild hot sauce

1⁄4 cup Old Bay seasoning Juice of 1 lemon

Instructions

In a bowl, whisk together salt, paprika, garlic and onion powders, thyme, oregano, both peppers, sage, and cayenne. Toss wings with spices in bowl; chill 4 hours.

Meanwhile, make the sauce: Whisk together butter, hot sauce, Old Bay, and lemon juice in a large bowl, and then pour half into another large bowl; set both aside.

Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using oak wood chunks or chips (see Fuel and Flavor). Place chicken wings on grill grate. Maintaining a temperature of 225°-250° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; seeinstructions) cook, turning once, for 20 minutes. Toss chicken wings in half the sauce; return to grill and cook until well browned and tender, about 25 minutes. Toss chicken wings in remaining bowl of sauce and serve.