Preparation:
I made this for the Boston area Chileheads Hotluck on October 27, 1996 and it turned out pretty good, if I do say so myself.
Sprinkle the chicken wings liberally with salt and cayenne. Put into the smoker at 200F for three hours, smoking with a combination of hickory and cherry wood.
Remove wings from smoker and cut apart the "drumstick" and wing sections discarding the wing tips.
Combine the butter and hot sauce in a sauce pan and heat until steaming.
Pour the sauce over the wings and enjoy! |
