Smoked Chicken Hot Wings

Recipe View Prepare for Smoking: Gather all ingredients. Prepare your smoker by heating it to 225°F (110°C) according to the manufacturer's instructions. (Prep time: 15 minutes)

Recipe View Create the Dry Rub: In a small bowl, combine the kosher salt, black pepper, and Cajun seasoning. Generously sprinkle this dry rub over all sides of the chicken wings, ensuring they are evenly coated. (Prep time: 5 minutes)

Recipe View Smoke the Wings: Arrange the seasoned chicken wings in a single layer on wire racks. Place the racks inside the preheated smoker. Add wood chips (such as hickory or applewood) to the smoker according to the manufacturer's directions. Smoke the wings for 1 hour, maintaining a consistent temperature. (Smoking time: 1 hour)

Recipe View Prepare the Hot Sauce: While the wings are smoking, prepare the hot sauce. In a small saucepan over low heat, combine the hot pepper sauce, butter, white vinegar, Worcestershire sauce, garlic powder, and a pinch of salt. Cook, stirring frequently, until the butter is completely melted and the sauce is smooth and well combined. Remove from heat and set aside. (Prep time: 10 minutes)

Recipe View Grill the Wings: Preheat an outdoor grill to medium-high heat and lightly oil the grates to prevent sticking. Transfer the smoked wings to a large bowl and pour in half of the prepared hot sauce. Toss to coat the wings evenly. (Prep time: 5 minutes)

Recipe View Grill to Crispy Perfection: Place the sauced wings on the preheated grill. Cook, turning occasionally, until the skin is beautifully browned and crispy, approximately 4 to 5 minutes per side. Use an instant-read thermometer inserted near the bone to ensure the internal temperature reaches 165°F (74°C). (Cooking time: 8-10 minutes)

Recipe View Final Toss and Serve: Transfer the grilled wings back to the large bowl and pour the remaining hot sauce over them. Toss until the wings are thoroughly coated. Serve immediately with celery sticks and blue cheese dressing for dipping.