Smoked Then Grilled Chicken Wings

 Ingredients:

20 chicken wings

1 tablespoon Kosher salt

1 teaspoon fresh ground black pepper

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/8 teaspoon cayenne start small and add more if you like spice

First step is to fire up the smoker and get the coals burning while we get everything else ready.  Fill up a chimney starter with coals and let them burn down until you see ash forming on the top coals.

Once those have burned down, empty them into your smoker's fire basket, open the ventilation and close the lid so she can heat up.  The wings only need about 45 minutes to cook at around 300 degrees, so no need to add unlit coals for a longer burn.

While the smoker is getting itself ready, throw together your rub and mix thoroughly.

I like to cut off the actual wing part of the chicken wings.  This is the wing tip that has no meat on it, but they somehow always leave it on when butchering the chicken.  It's optional, but just takes up room on the smoker or grill.

Rub your wings down with the rub, throw a handful of wood chips on the smoker then place the wings on your smoker's grate.

Get your smoker at a stable 300 - 315 degrees and let them smoke for about 45 minutes.

Once the wings have cooked on the smoker for 45 minutes, the meat should be cooked through.  Fire up your grill to medium.

Transfer your wings over to the grill and grill them for about 2 minutes per side.  This should be quick, we just want to crisp up the skin.  A little charring isn't bad, but watch those flare ups!

Remove from the grill and either serve "dry" or toss them in your favorite wing sauce!

Source: www.grillingcompanion.com (via my brother Scott)