Étapes

• Step 1

  Rub: In a small bowl, mix together baking powder, paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper and cayenne.

  Ingrédients

  • 1 Tablespoon baking powder

  • 1 Teaspoon paprika

  • 1/2 Teaspoon poudre d’ail

  • 1/2 Teaspoon poudre d’oignon

  • 1/2 Teaspoon dried thyme

  • 1/4 Teaspoon Origan Séché

  • 1/4 Teaspoon cumin

  • 1/4 Teaspoon sel cachère

  • 1/4 Teaspoon poivre noir fraîchement moulu

  • 1/8 Teaspoon cayenne pepper

• Step 2

  Rinse chicken wings and pat dry with paper towels. Place wings in a large bowl and sprinkle on rub, tossing to evenly coat.

  Ingrédients

  • 3 Pound chicken wings, flats and drumettes separated

• Step 3

  Set a wire rack inside an aluminum foil lined baking sheet. Arrange wings in a single layer leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.

• Step 4

  When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

• Step 5

  Smoke wings for 30 minutes.

  00:30

  180 ˚F / 82 ˚C

• Step 6

  After 30 minutes, increase grill temperature to 350℉ and roast for 45 to 50 minutes.

  00:50

  350 ˚F / 177 ˚C

• Step 7

  While wings are on the grill, combine butter, hot sauce and Worcestershire sauce in a small sauce pan. Bring to a simmer over medium heat and cook until combined.

  Ingrédients

  • 1/4 Cup Beurre

  • 1/4 Cup Louisiana-style hot sauce

  • 1 Tablespoon sauce Worcestershire

• Step 8

  Reduce heat to low and keep warm until the wings are done cooking.

• Step 9

  Transfer wings to a large bowl. Add sauce and toss to thoroughly coat wings.

• Step 10

  Transfer to a platter and serve immediately with carrot sticks, celery sticks, blue cheese, ranch or desired dipping sauces. Enjoy!