Stove Top Smoker Smoked Chicken Wings

Ingredients

• 1 1/2 lbs chicken wings, will fit on the smoker rack at one time (about 16 pieces)
• 2 tablespoons wood chips
• kosher salt
• fresh ground black pepper
• 1 1/2 tablespoons unsalted butter
• hot red pepper sauce

Directions

1. 1

   Chicken wings can take more assertive woods, like hickory or mesquite, but also work well.

2. 2

   with mellower choices like alder or cherry.

3. 3

   Trim the wings into sections, discarding the tips.

4. 4

   Season 1 1/2 pounds of wings with 1 1/2 teaspoons kosher salt and a generous 1/4 teaspoon freshly ground black pepper.

5. 5

   Smoke over medium heat until an instant-read thermometer inserted into the thickest part.

6. 6

   of the drummie registers 170ºF, 20-25 minutes from the time the smoker lid is closed. Check for doneness after 20 minutes into cooking time.

7. 7

   After closing the lid of the smoker, slice about 1 1/2 tablespoons butter into a heatproof mixing bowl. Set the bowl on top of the smoker to melt the butter as the wings smoke.

8. 8

   When the wings are done, toss them in the butter, seasoning them with as much of your favorite hot red pepper sauce as you'd like. That, and a lot of napkins is all you need-skip the celery/blue cheese thing.