“From Diners, Drive-ins and Dives cookbook. Courtesy of Rick Schoenberger of BBQ Shack, Paola, Ks.”
READY IN:
2hrs 15mins
YIELD:
24 wings
UNITS:
US

Ingredients Nutrition

  • 12 chicken wings (tips removed, split at the joints)
  • 14 cup your favorite barbecue rub, All-Purpose (or your favorite rub)
  • vegetable oil, for deep-frying

Directions

  1. Sprinkle just enough rub on the wings so you can still see the skin. You don't want the rub too thick. Then smoke the wings for approximately 2 hours at 250 degrees F.
  2. Serve the wings right out of the smoker, or cook them in a 350 degree deep-fat fryer for approximately 1 minute to crisp up the skin. If the wings have cooled down, let them fry until they are warm thoughout.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: