Hickory Smoked Chicken Wings

Hickory Smoked Chicken Wings

With Winter hitting us in full force, we wanted to share a tempting Winter recipe that will be sure to smoke up any kitchen.

These Hickory Smoked Chicken Wings, created using a Bunnings Smoker, are the perfect finger licking snack to warm you up during the colder months.

1kg free range boomerang chicken wings
4 tbsp brown sugar
3 tbsp smoked paprika
1 tbsp black pepper
1 tbsp salt
1 tbsp garlic powder
1 tbsp onion powder
1 tsp mustard powder
1/2 tsp cayenne pepper
200ml Sweet Baby Ray's Hickory & Brown Sugar BBQ Sauce

Fill the Fornetto Charcoal Starter Chimney and ignite the charcoal and let burn until they are all glowing and showing an ash outer.
While fuel is burning, layer more fuel around the charcoal basket using the minion method.
Add hickory chips around the top of the fuel and pour the hot fuel into the centre.
Add boiling water to pan (optional) if you want chicken wings to be slow cooked for longer.
Assemble the smoker with lid on open on all upper and lower vents. Pre heat until the smoker gets up to 120 degrees C.
While smoker is heating up, combine the dry ingredients into a large shallow bowl and coat the chicken wings with the dry rub.
Place chicken wings in smoker and cook for approximately 2 hours. To get the temperature up higher you can open the bottom door.
Using a pastry brush, brush the wings with the Hickory and Brown Sugar Sauce and cook for another 5 minutes until cooked through.
Serve immediately.

Recipe by Lisa Holmen