Barbecue-basted chicken wings (Barbecue and Grilling)

 

    

                      Coated in a zesty spice mixture, then basted with barbecue sauce while being slow-smoked, these wings make a mighty tasty appetizer.

Suggested wood : hickory, oak, apple or mesquite

Serves 6 as a main course or 12 as an appetizer

• 3 lbs (1.5 kg) chicken wings, cut at joints, tips discarded
• 2 cups (500 ml) tomato-based barbecue sauce

Blue ribbon wing rub

• 125 ml packed brown sugar
• 30 ml chili powder
• 30 ml garlic salt
• 30 ml ground black pepper
• 30 ml sweet Hungarian paprika
• 30 ml celery salt

1. Prepare the rub : In a small bowl, combine all the ingredients of the rub.
2. Rinse wings under cold running water and pat dry.
3. Place in a large sealable plastic bag ; add rub, seal and toss until well coated.
4. Prepare an indirect fire for smoking in your grill or smoker.
5. Place wings on the indirect side of the grill ; close lid and smoke for about 1 hour, basting with some of the barbecue sauce during the last 15 minutes, until juices run clear when chicken is pierced.
6. Serve on a platter, with a bowl of the remaining barbecue sauce on the side.

BON APPÉTIT