TIBS Chicken Wings

Chef’s Note

“Whether you add sauce to the wings or not, you will thoroughly enjoy these chicken wings. Crisp and tasty. A game day favorite.”








  • 15 chicken wings
  • 14 cupsugar
  • 2 tablespoonsonion salt
  • 2 tablespoonsgarlic salt
  • 2 tablespoonssmoked paprika
  • 2 teaspoonschili powder
  • 1 teaspoonblack pepper
  • 1 teaspoonlemon pepper
  • 1 teaspoonrubbed sage
  • 1 teaspoondried basil
  • 14 teaspoonground rosemary
  • 14 teaspooncayenne pepper
  • lard oil
  • 2 ounces favorite barbecue sauce (TiBS BBQ Addiciton Sauce)
  • smoking chips (Hickory and Applewood)
  • Directions

  • To make the rub, combine all seasonings until well blended. Set Aside.
  • Rinse the wings in cold water and pat dry.
  • Place the wings in a large bowl. Sprinkle chicken with 2 ounces of the rub until each wing is uniformly seasoned.
  • Place the wings in a 275 degree preheated smoker. Use an equal amount of Hickory and Applewood smoking chips.
  • Smoke wings for 1.5 hours. After 45 minutes, sprinkle rub over wings on both sides. Resume smoking.
  • Remove wings and place them in the freezer for 1 hour.
  • Preheat deep fryer to 350 degrees using lard oil.
  • Fry wings for 2 minutes until they brown and float to the top.
  • Remove wings from fryer, allow to drain for a short period.
  • Add wings to a large bowl.
  • Add 2 ounces (or more) of your favorite bbq sauce. I use TIBS BBQ Addiction Sauce or a 1/2 and 1/2 mix of Rufus Teague & Head Country Original.
  • Toss wings in bbq sauce until thoroughly coated.
  • Serve.
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