Spicy dry rubbed smoked chicken wings

If you are going to attempt this recipe just keep in mind that there is no substitute for the jerk seasoning I use. The badia jerk seasoning has little to no salt. The rub is essential to provide a crust and you want a heavy rub on the wings so if you substitute there is a chance of them being overly salty and inedible.

Ingredients

  1. Party pack unsectioned wings
  2. 1/3 badia jerk seasoning
  3. 1/4 kicken chicken
  4. 2 tbsp old bey blackening seasoning
  5. 1 tbsp cayenne

Steps

  1. Combine all ingredients for the rub in a zip lock bag and shake vigorously

  2. Using kitchen shears you want to cut the tips off and then cut a slit in the skin between the leg and flat then bend the wing backwards until you hear a slight snap and the wing straightens out. This method is going to allow both sections to cook evenly as well as ease of separating the sections while eating.

  3. Pat the wings dry with a paper towel and add the rub to both sides liberally and set in the fridge for at least two hours

  4. Start you smoker 175 to 200 and smoke the wings for 1 hour. 15 minutes prior to being done prep your gas grill, heat to medium.

  5. Add the wings to the grill flipping often until wings are crispy. Turn heat up if need be to get the crispy skin. Keep in mind hat the blackened seasoning will attribute to the darker color and doesn’t necessarily mean your burning the wings.

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