I’m so pleased with my smoked wings that I stopped messing with the recipe. Interestingly, it doesn’t seem to matter if I use frozen or fresh wings. I think it’s because I brine them overnight using Divotmaker’s brine recipe (see the pork shoulder recipe at the top of the pork page). I then rinse them, put them on a rack, sprinkle them with rub, and let them sit for an hour. 1.5 oz of wood (I’ve tried different flavors and they’re all good) and 235 deg for an hour. While they are smoking, I mix BBQ sauce, honey, hot sauce, and more rub in a bowl, heat in the microwave, stir well, and let it sit to mix the flavors. After an hour in the smoker, I put the wings in a mixing bowl, pour the sauce on them, and stir them up. Back on the smoker for 1.25 hours, then on the preheated gas grill for a couple of minutes to crisp the skin. Be careful as the honey causes them to blacken quickly (not necessarily a bad thing!). On my grill, medium heat works just as well as high and is easier to control.
