Happy Independence Day! What better wing for today than FIRECRACKER wings! The smoker was up and running with Boston Butts. When they came off the racks, I reloaded with chicken wings.
I found a new wing sauce to try. Bulliard's. It's heavy on the cayenne flavor, but not lip numbing. I smoked the wing until done, removed them from the racks, tossed them in sauce, and placed back in the smoker for another 20 minutes. The sauce was thick enough to glaze beautifully onto the wings.
4 - 5 lbs. chicken wings separated, tips removed
8 - 10 ounces Bulliard's Chicken Wing sauce
Preheat gas or charcoal smoker to a temperature of 210-220 degrees F.
Place chicken wings in a large bowl and liberally coat with garlic salt. Toss to make sure wings are entirely covered with garlic salt.
Place wings onto racks in the smoker.
Let the wings smoke for 1 - 1 1/2 hours or until internal temperature is 165 degrees F. At this point, you have a deliciously smoked wing. If you don't care for the heat of buffalo wings, enjoy them right now! But if you'd like to heat them up, remove from the smoker, toss them in the wing sauce and place back into the smoker for 20 - 30 minutes.
Serve with ranch or blue cheese dressing on the side, OR a bowl of wing sauce for dipping!