sketch of Bob above the BBQ Chicken Wings recipe.


2 1/2 T. ground black pepper
1 T. onion powder
1 T. chili powder
1 T. garlic powder
1 T. seasoned salt
5 lb. chicken wings, rinsed and dried
1 c. honey
1/2 c. hot barbecue sauce (or more to taste; use your favorite and the hottest sauce you can stand)
3 T. apple juice

Make a dry rub for the barbecue chicken by sifting the pepper, onion powder, chili powder, garlic powder, and seasoned salt into a bowl to blend. Place the chicken wings in a large zippered plastic bag. Pour in the dry rub and shake to coat the wings well. Marinate the chicken wings for at least 30 minutes (at room temperature) or as long as 24 hours (in the refrigerator). Prepare coals using 3 pounds of charcoal. Make sure the coals are in a pile to one side of your grill or smoker. After the coals have turned white, place 2 c. of soaked and drained apple wood chips on the pile of coals. Set the wings on the grate so they will cook by indirect heat (in other words, not over the coals) and smoke for 25 minutes. Turn the wings and smoke for another 20-25 minutes. Mix the honey, barbecue sauce, and apple juice together in a small saucepan. Cook over medium heat til warmed through. Place the wings in a disposable foil pan and pour the warm sauce over the wings. Toss to coat evenly. Cover and smoke for another 20-30 minutes, stirring occasionally, til the glaze is finished the way you like it. If you're using a grill, you can move the aluminum pan directly over the coals while you're glazing the chicken wings.

Grilled Chicken Wings recipe is published in our February, 2013 Menu Minder, Issue #352.