Smoked Party Wings! Perfectly marinated, smoked, and sauced to perfection.
Smoked Party Wings
These Smoked Party Wings are packed with bold flavors and perfect for tailgates, game days and parties. Marinated in a Hot Sauce, smoked over hickory wood, and tossed in a smoked whiskey-infused wing sauce. These wings are smokey, flavorful, tangy and just a little spicy!
Malcom Reed
Ingredients
- 2 (4 lb) bags frozen party wings, thawed
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6 oz Killer Hogs Hot Sauce
- 1 heaping tablespoon Killer Hogs Hot Rub
- 1 teaspoon Worcestershire Sauce
- 1/4 cup Olive Oil
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Killer Hogs AP Seasoning
-
Killer Hogs Hot Rub
- 1 stick butter
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1 heaping tablespoon Killer Hogs Hot Rub
-
1 shot Whiskey
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1/2 cup Killer Hogs The BBQ Sauce
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3 oz Killer Hogs Hot Sauce
Marinade:
Seasoning:
Wing Sauce:
Directions
Prepare the Wings:
Thaw 2 (4 lb) bags of party wings in the fridge.
Marinate the Wings:
Mix the hot sauce, Killer Hogs Hot Rub, Worcestershire sauce, and olive oil.
Pour the marinade over the thawed wings, ensuring all wings are coated evenly.
Refrigerate for at least 2 hours (overnight for best flavor).
Prep for Smoking:
Remove wings from the marinade and allow them to drip dry on a rack.
Season both sides of the wings with Killer Hogs AP Seasoning and Killer Hogs Hot Rub.
Set up the Smoker:
Preheat your smoker to 275°F using hickory wood for a light smoke.
Smoke the Wings:
Once the smoker reaches the desired temperature, place the wings directly on the cooking grate.
Smoke the wings for 20-30 minutes, then flip them over and continue cooking until the internal temperature reaches 195-200°F.
Prepare the Wing Sauce:
While the wings cook, place a small pan on the smoker. Add 1 stick of butter, 1 heaping tablespoon of Killer Hogs Hot Rub, and 1 shot of whiskey to the pan.
Let the sauce simmer for 15-20 minutes until the butter melts and the alcohol cooks off.
Stir in the BBQ sauce and hot sauce, then keep the sauce warm while the wings finish smoking.
Serve:
Once the wings have reached an internal temperature of 195-200°F, remove them from the smoker. Toss the wings in the warm wing sauce until fully coated, then serve hot.