Ingredients
• 2 dozen chicken wings
• cooking oil
• 125 ml (1/2 c) hot sauce
• 125 ml (1/2 c) French dressing
• 45 ml (3 tbsp) honey
• 15 ml (1 tbsp) crushed red pepper
• 3 ml (1/2 tsp) cayenne pepper
• 3 ml (1/2 tsp) coarse ground pepper
Rub:
• 30 ml (2 tbsp) salt
• 30 ml (2 tbsp) Chinese 5 spice
(equal parts fennel, cinnamon, ginger, star anise and anise pepper)
• 30 ml (2 tbsp) sugar
• 15 ml (1 tbsp) paprika
• 15 ml (1 tbsp) garlic salt
• 10 ml (2 tsp) cayenne pepper
• 10 ml (2 tsp) ground black pepper
• 5 ml (1 tsp) garlic powder
Preparation
At least 2 hours before serving, mix together rub ingredients and massage
into wings. Place in plastic wrap/bag
and refrigerate. Remove wings from refrigerator and let stand for 30
minutes.
Smoking Method
Preheat the Bradley Smoker to 100°C (220°F). Place wings on oiled smoker
racks and using Hickory flavor bisquettes smoke/cook for about 2 hours.While
wings are smoking, combine hot sauce, French dressing, honey, pepper flakes,
cayenne and black pepper together in a saucepan. Bring to a simmer on the
stove, stirring occasionally. Remove from heat.
To Serve
Remove wings from smoker when cooked and toss with hot sauce. Serve with
blue cheese dip and fresh vegetables.
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