Big Joe’s Smoking Hot Wings
5lbs chicken wings
16 oz bottle of your favorite hot sauce (I prefer Goya)
1- 12 oz can of your favorite cola
1 stick unsalted butter
1 tsp. garlic powder
1 tsp. Cumin
2 tsp. Coarse ground black pepper
½ tsp. Cayenne pepper
For the sauce—
Take one 16ounce bottle of hot sauce and combine with 1 can of cola. Add garlic powder, cumin, black pepper and cayenne. Simmer until the sauce reduces by half, and cool (approx. 2 cups).
Separate wings at the joints with a chef’s knife or cleaver. Save and freeze the wing tips for chicken stock later on.
Place in a zip bag (less the butter) and add 1 cup of reduced sauce. Save the remaining sauce for the following day
Marinate overnight in the refrigerator.
In the morning—
Remove bag from the refrigerator and warm wings to room temp.
Place wings in your Brinkmann smoker on the racks and smoke with 1 cup of hickory chips for 2 to 21/2 hours. Discard marinade.
One half hour before the wings come off the smoker, heat the remaining sauce and add one stick of unsalted butter.
Remove wings from smoker and toss with heated sauce. Serve immediately.
