Ingredients
• 1 kg (2 lb) chicken wings & drumettes
• Vinegar
• Hot sauce (any hot sauce will do)
• Flour
• Pepper
Preparation
Cut off and discard wing tips, and cut wings into two sections at the joint.
Evenly mix the chicken wings and drumettes in vinegar and soak for 20
minutes. Drain excess vinegar from the chicken and sprinkle the flour onto
the chicken mixing by hand until the chicken is evenly coated. Add a
generous amount of hot sauce to the chicken making sure it is evenly coated.
Place chicken on greased Bradley Smoker racks and sprinkle with pepper to
taste.
Smoking Method
Using Mesquite flavour bisquettes with the damper closed and the heat on
full, the chicken should be cooked in about 1-1/2 to 2 hours. Turn wings and
drumettes frequently to ensure even cooking. Chicken can be basted with more
hot sauce during smoking. Simply remove racks from the Bradley Smoker and
baste generously before returning racks to continue process. This results in
a hotter and juicier Buffalo Wings.
To Serve
Serve as an appetiser with blue cheese dipping sauce. Awesome…
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