Smoked wings inspired by Kansas City BBQ... I smoked these wings on the drum for 30 minutes, then threw them in a pan with BBQ Sauce, Hot Sauce, and butter until they were good and tender. Just set the glaze at the end and you have a super tender and saucy BBQ Hot Wing!
KC BBQ Hot Wings seasoned with Killer Hogs BBQ Rub, AP Seasoning, and brown sugar and seasoned with Killer Hogs Hot Sauce, BBQ Sauce, and honey.
Author:Malcom Reed
Ingredients
24 Party Wings - Drums and Flats
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1/4 cup Killer Hogs The BBQ Rub
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2 tablespoons Killer Hogs AP Seasoning
2 Stick Butter
1/4 cup Brown Sugar
1/4 cup Honey
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6oz bottle Killer Hogs Hot Sauce
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18oz Killer Hogs The BBQ Sauce
Directions
Prepare a drum smoker for indirect cooking at 300 degrees.
Pat wings dry and season with AP Seasoning and The BBQ Rub on both sides.
Place wings on the cooking grate and smoke for 30 minutes.
Transfer wings to a 1/2 size aluminum pan: add pats of butter, honey, brown sugar, and half the hot sauce. cover pan and continue cooking for 30 minutes or until internal temperature reaches a minimum of 165 internal temperature.
Combine BBQ sauce with remaining Hot Sauce.
Remove wings from aluminum pan and dunk in the sauce.
Place wings on a wire cooling rack and set the rack back on the pit for 10-15 minutes to set the sauce.
