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Smoked Wings

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  • Whole chicken wings
  • Dill pickle juice
  • Fresh garlic, chopped
  • Your favorite BBQ seasoning (such as 2 Gringos Chupacabra Wing Rub)
  • Bacon fat for basting (optional)


  1. Marinate Wings:
    • Marinate the whole chicken wings in dill pickle juice and chopped garlic for 1-2 hours.
  2. Season Wings:
    • Remove wings from marinade and pat dry.
    • Season generously with your chosen BBQ seasoning.
  3. Smoke Wings:
    • Preheat your smoker to 200°F (93°C).
    • Place the wings in the smoker and smoke for 2-3 hours, or until the internal temperature reaches 165°F (74°C).
    • Optionally, baste with bacon fat occasionally for added flavor.
      1. Crisp Wings (Option 1 – Frying):
        • Heat oil in a fryer or large pot to 400°F (204°C).
        • Fry the wings until crispy.

        Or (Option 2 – Grilling):

        • Toss the smoked wings in buffalo sauce.
        • Grill on high heat, allowing the sauce to caramelize and the skin to crisp up.
      2. Final Touch:


  • Author: Lucas Krammes
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