Ingredients
Equipment
Method
Smoker
- Heat up your smoker to 225 – 250 degrees using charcoal
- Add some wood chunks to the charcoal and replenish as needed
Wings
- Pat dry your wings with paper towels. It's very important to get them as dry as possible, otherwise your wings will steam from the inside
- Once fully dry – season with your seasoning. Again, we used Dan-Os spicy seasoning for this cook
- Place the wings on the wire rack and into the smoker
- Smoke for 2.5-3 hours or until 165 internal temperature
- For the 30 minutes, crank the heat up to 350-400. This will give you a nice crispy wing
- Enjoy 🙂