If you don’t already have a smoker, you’ll have to rig one. You can use a gas grill. Turn one burner off and
the other one down. Put a metal pan full of hickory chunks on the lit side and your wings on the other.
 

  
 

INGREDIENTS:

• 3 lbs. of chicken wings (72 or so pieces)
• One 5 lb. bag of hickory chunks
• One regular-sized bottle of virtually any
off-the-shelf barbecue sauce

FOR SPICE RUB:

• ¾ cup paprika
• ¼ cup black pepper
• ¼ cup celery salt
• ¼ cup brown sugar
• 2 tbsp. onion powder
• 2 tbsp. dry mustard
• 2 to 4 tbsp. ground chipolte (or cayenne)
• Zest of 4 big lemons, dried and minced

PROCEDURE:

The night before, mix the spices up in a big bowl. Adjust the capsaicin levels.

Put the wings into heavy-duty resealable bags. Pour in the spice rub and shake till they’re all thoroughly covered. Seal them up and leave them in the fridge overnight.

The following morning, start your smoker. When smoke is pouring out and the temperature reads between 200˚F and 210˚F, it’s good to go. Load your wings, and give them as much time in the smoke as possible. Ideally it should take all afternoon.

When they’re fall-apart done, paint them with barbecue sauce and serve them hot, along with lots and lots of napkins. If you’re using a jury-rigged gas grill, Pile your wings on the unlit side, as far from the fire as possible. To compensate for the uneven heat, you’ll have to move them around every half hour or so.