Honey Spiced Chicken Wings

Ingredients

  • 2 dozen chicken wings
  • cooking oil
  • 125 ml (1/2 c) hot sauce
  • 125 ml (1/2 c) French dressing
  • 45 ml (3 tbsp) honey
  • 15 ml (1 tbsp) crushed red pepper
  • 3 ml (1/2 tsp) cayenne pepper
  • 3 ml (1/2 tsp) coarse ground pepper

Rub:

  • 30 ml (2 tbsp) salt
  • 30 ml (2 tbsp) Chinese 5 spice
  • (equal parts fennel, cinnamon, ginger, star anise and anise pepper)
  • 30 ml (2 tbsp) sugar
  • 15 ml (1 tbsp) paprika
  • 15 ml (1 tbsp) garlic salt
  • 10 ml (2 tsp) cayenne pepper
  • 10 ml (2 tsp) ground black pepper
  • 5 ml (1 tsp) garlic powder

Preparation At least 2 hours before serving, mix together rub ingredients and massage into wings. Place in plastic wrap/bag and refrigerate. Remove wings from refrigerator and let stand for 30 minutes.

Smoking Method Preheat the Bradley Smoker to 100°C (220°F). Place wings on oiled smoker racks and using Hickory flavour bisquettes smoke/cook for about 2 hours. While wings are smoking, combine hot sauce, French dressing, honey, pepper flakes, cayenne and black pepper together in a saucepan. Bring to a simmer on the stove, stirring occasionally. Remove from heat.

To Serve Remove wings from smoker when cooked and toss with hot sauce. Serve with blue cheese dip and fresh vegetables.