“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
2 tablespoonsonion salt
2 tablespoonsgarlic salt
2 tablespoonssmoked paprika
2 teaspoonschili powder
1 teaspoonblack pepper
1 teaspoonlemon pepper
1 teaspoonrubbed sage
1 teaspoondried basil
1⁄4 teaspoonground rosemary
1⁄4 teaspooncayenne pepper
2 ounces favorite barbecue sauce (TiBS BBQ Addiciton Sauce)
smoking chips (Hickory and Applewood)
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.
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