BEST CHICKEN WING RUB FOR SMOKING RECIPES

Steps:

• Stir together paprika, kosher salt, freshly ground black pepper, garlic powder, dried oregano, and cayenne pepper in a bowl. Use immediately, or store in an airtight container up to 1 year. Makes 2 cups.
• Prepare smoker according to manufacturer's instructions with an area cleared of coals to create an indirect-heat area, bringing internal temperature to 215°F; maintain temperature 15 to 20 minutes. Toss chicken wings and drumettes in Butts To Go Wing Rub until liberally coated. Smoke chicken over indirect heat, maintaining temperature inside smoker around 215°F until done, 1 ½ to 2 hours.

Steps:

• Heat a smoker to 225 degrees F (110 degrees C) according to manufacturer's directions.
• Mix 1 tablespoon salt, pepper, and Cajun seasoning in a small bowl to make dry rub. Sprinkle over chicken wings.
• Cook chicken wings in the preheated smoker until tender, 1 to 1 1/4 hour.
• Combine hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, and salt in a small saucepan over low heat. Cook, stirring often, until butter is melted and sauce is smooth. Remove from heat.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Transfer smoked wings to a large bowl; stir in 1/2 of the sauce until wings are evenly coated.
• Grill coated wings until skin is browned and starting to get crispy, 4 to 5 minutes per side. Transfer to a large bowl and stir in remaining sauce until wings are well-coated.