Smoked Party Wings
Smoked Party Wings
Malcom Reed
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!
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
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- 1 stick butter
- 1 heaping tablespoon Killer Hogs Hot Rub
1 shot Whiskey
- 1/2 cup Killer Hogs The BBQ Sauce
3 oz Killer Hogs Hot Sauce
Directions
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Thaw 2 (4 lb) bags of party wings in the fridge.
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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).
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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.
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Preheat your smoker to 275°F using hickory wood for a light smoke.
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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.
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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.
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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.
