Pit Beast® Smoked BBQ Wings Recipe

  • As many wings as you want, separated in wingette and drumette portions. Throw the tips out or buy them already separated. Usually called "party wings" at the store
  • Olive Oil
  • Pit Beast™ New England BBQ Rub
  • Apple Cider
  • Apple Cider Vinegar 
  • Metal Pan (disposable aluminum meat loaf pans work great)

  1. Heat your smoker to 275° (you can make these in an oven too. You'll just lose that added smokey flavor) and place metal pan full of water inside the smoker.
  2. Place the wings in a large bowl and pour olive oil over them. Not too much. Just enough to get them coated. 
  3. Toss the wings so they are all evenly coated.
  4. Sprinkle Pit Beast™ New England BBQ Rub over the wings (a light to medium amount). 
  5. Toss them so they are evenly coated with the rub. 
  6. Place the wings in your smoker (or oven). 
  7. After 90 minutes, flip the wings and spray with a 50/50 Apple Cider and Apple Cider Vinegar mixture.
  8. Let them smoke for another hour. 
  9. At this point, they are likely done. Use a thermometer to be sure. 165° is considered safe. 
  10. If you want them more crispy (and potentially drier - we like them this way!), keep going - one hour or more.
  11. Remove the wings, wrap in foil and let sit for 20 minutes.
  12. EAT THEM.