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Smoked Chicken Wings

Source of Recipe


From "Southern Living Bourbon & Bacon"



List of Ingredients



• 3 cups applewood chips
  
• 3 cups hickory chips
  
• One 13 x 9-inch disposable aluminum pan
  
• 24 chicken wings
  
• ¼ cup barbecue seasoning rub
  
• â…“ cup bourbon
  
• ¼ cup unsalted butter
  
• 2 teaspoons barbecue seasoning rub
  
• 3 celery ribs, cut into thin 3-inch-long strips
  
• Ranch dressing
  






Instructions



1. Soak wood chips in water to cover 30 minutes; drain. Place 1 cup applewood chips and 1 cup hickory chips on each of six pieces of heavy-duty aluminum foil. Fold foil to seal. Pierce foil packets with a skewer to allow smoke to escape.
   
   
2. Place disposable aluminum pan under one side of cooking grate of grill. Fill pan with water. Light opposite side of grill, heating to 275° F (low) heat; leave side with water pan unlit.
   
   
3. Toss chicken with ¼ cup barbecue seasoning rub. Place cooking grate over water pan, and place chicken on cooking grate over water pan on unlit side of grill. Place one foil packet on cooking grate on lit side of grill. Grill, covered with grill lid, over indirect heat, maintaining heat at 275° for 1½ hours or until a thermometer inserted into thickest part of chicken registers 185°. Replace foil packets every 30 minutes as needed to maintain smoking. Transfer chicken to a large bowl.
   
   
4. Bring bourbon to a boil in a small saucepan. Cook, uncovered, 3 minutes or until reduced by half. Whisk in butter until melted.
   
   
5. Pour butter mixture over chicken; toss to coat. Sprinkle 2 teaspoons barbecue seasoning rub on chicken, tossing to coat. Pile chicken on a platter, and serve with celery sticks and ranch dressing.
   
   Makes 6 servings