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)
- 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.
- Place the wings in a large bowl and pour olive oil over them. Not too much. Just enough to get them coated.
- Toss the wings so they are all evenly coated.
- Sprinkle Pit Beast™ New England BBQ Rub over the wings (a light to medium amount).
- Toss them so they are evenly coated with the rub.
- Place the wings in your smoker (or oven).
- After 90 minutes, flip the wings and spray with a 50/50 Apple Cider and Apple Cider Vinegar mixture.
- Let them smoke for another hour.
- At this point, they are likely done. Use a thermometer to be sure. 165° is considered safe.
- If you want them more crispy (and potentially drier - we like them this way!), keep going - one hour or more.
- Remove the wings, wrap in foil and let sit for 20 minutes.
- EAT THEM.