Kettle Smoked Chicken Wings
A great way to enjoy chicken wings if you have a kettle style grill or smoker
Ingredients
- 1-2 Lbs Chicken Wings
- 1/4 Cup Your Favorite BBQ Rub
Instructions
Wing Prep
- Yep! You read that right. Just a couple ingredients.
- Pat the chicken wings dry with a paper towel
- Season each wing with a good amount of bbq rub. Place in the fridge while you preheat your grill or smoker.
Grill Prep
- Light a chimney of charcoal. This usually takes close to a full chimney so don't be shy.
- Place a "vortex-type" device in the center of the kettle grill on the fire grate with the smaller opening facing up. The vortex-type device is basically a thin sheet of sheet metal roll into a circle shape with a smaller opening at the top and a larger opening at the bottom. This shape causes the heat from the charcoal to create a vortex effect with high-heat temperatures.
- When the chimney of charcoal is ready, pour the briquettes in the vortex-type device. Place the grill grate back in the grill above the charcoal. Place 1-2 small chunks of bbq smoking wood directly on the cooking grate right above the hot briquettes. Anything works as long as it's a bbq wood. I like apple, cherry, hickory, or mesquite.
- Place the wings directly on the cooking grate in the area on the outside of the vortex-type device, for direct heat. Don't place the wings directly over the coals. They will burn quickly.
- Check the temp of the wings about every 15-20 minutes. They don't take long. With the vortex effect, the heat in the grill should range anywhere between 400-700 degrees F.
- When the wings reach an internal temperature of around 185-190 degrees F, remove them from the heat. From there you can toss them in your favorite sauce or glaze, or you can eat them with just the dry rub. However you like it. Enjoy!