I love me some smoked hot wings. Well technically, they are more "fire roasted" than smoked because of the higher temp. I call them 30-20-10 just because that's the whole recipe.
Grill them indirect heat at 375f for 30 minutes, flip, 20 minutes, toss in sauce, 10 more minutes.
Easy peasy, huh?
If you follow Lord of The Wings' wing evaluations, you know that to get great wings, you have to start with nice, plump chicken wings. If you buy a package of pre-cut wings & drummettes, you never really know what you are getting. That's why I like to buy whole wings and cut my own. Here's how I break mine down:
After I cut them, I like using the following rub from the BBQ classic, Smoke & Spice, by Cheryl and Bill Jamison.
Poultry Perfect Rub
3/4 cup Hungarian paprika (don't use Spanish, the type DOES make a difference)
1/4 cup black pepper freshly ground (I used McCormicks new Smokehouse pepper)
1/4 cup celery salt
1/4 cup sugar (use Sugar In The Raw or turbinado sugar instead)
2 tablespoon onion powder (I coarse grind dried onion flakes instead)
2 tablespoon dry mustard
2 teaspoons cayenne (I cut 1/2 t and replaced it with 1/2 t of red pepper flakes)
2 tablespoon zest from 3 to 4 lemons dried and minced (I used lime instead)
I use the coarser ingredients like the sugar, onion, and pepper flakes in my rubs because it gives a noticeable texture to your meats compared to plain ground spices.
[If you don't want to make your own, Weber is currently making a nice chicken rub called "Kickn Chicken". It comes as dried spices in a mill container so you grind it fresh as you need it. I have used it and would recommend it if you don't like making your own.]
The sauce I tossed mine in was a 50/50 mix of butter and hot sauce with a squirt of Sriracha sauce. Trevor tossed his half in store bought terriyaki glaze. Both came out great.
Here's his play by play and color commentary. Excuse the dark video, I was enjoying the tail end of a sunset while cooking.
For printable rub recipe, click here: