Things you’ll need to pull this off:

  • 3lbs fresh chicken wings (use frozen if you must). However, Using Organic non-antibiotic chicken wings reduces your chances of having a tough rubbery skin, because the skin is thinner and less fatty.
  • 2 cloves of garlic (or 1 tablespoon of the chopped stuff in a jar)
  • 1 tablespoon cornstarch or baking powder
  • 1 tsp Cornstarch for the Dusting Rub
  • Webers Siracha rub, and Grill Mates Sweet & Smoky rub
  • Teriyaki sauce
  • 1 gallon zip lock bag, or a bowl. Use whatever ya got.

Rub For Dusting:

  • 1/4 cup Siracha rub
  • 1/4 cup Sweet & Smoky rub
  • 1 tsp Cornstarch or baking powder

The process:

The first thing ya do is rinse off the wings real good, let em drain, and put em in the bag (or bowl).

Now, chop up the garlic (or grab that stuff in the jar) and put it in with the wings.

Pour in about a cup of Teriyaki sauce, add a couple tablespoons of rub (I use 1 of each), 1 tablespoon of cornstarch, then zip up the bag and give em a good massage to mix it all up good. No, not the kind of massage you get from your therapist, just a quicky to mix it up ;) Now unzip the bag a little and squeeze out the air.

Now put the bag in the fridge for at least 3 hours. I usually do em for about 12 hrs but no more. Turn the bag over and give em another massage every hour or so. Now it’s a perfect time to sit back and have a couple of cold ones!

Now take em out of the fridge. No need to rinse em off, jus pat em dry, put em on a rack over a drip pan, and put em in the fridge for 4-6 hours uncovered (overnight is even better). This will allow the air to flow all around the wings and dry up moister that causes tough rubbery skin. Then take em out and lightly spray em with an EVOO spray and dust em with the Dusting rub.

Wait a minute Donny, you keep talkin about massages, zippin, un-zippin, kickin back and havin some cold ones… we are talkin about chicken wings right? LMAO!!! Yes we are :) Now, use a whole chimney starter full of coals and git that grill fired up!

Once there is flame comin out of the top of the chimney around the coals, pour em in the grill on one side so you’re set up for indirect heat. Open the bottom vent about 1/4 of the way, put the top down, and open the top vent about 3/4 of the way. Once the cooking chamber is good and hot (325-350) put the wings on the side with no coals (remember, indirect heat), put one or two small chunks of your favorite wood (apple is a good choice for chicken) on the coals and close the lid.

Now, leave that lid closed for 20-25 minutes, no peekin! Now that you’re bald from pullin your hair out cause you couldn’t open the lid (not that there’s anything wrong with bein bald), go ahead and open it up and take a look! Now you can calm down when ya see those smoky little beauties.

Now hurry up and flip em and put that lid back down for another 20-25 minutes. DO NOT, I repeat… DO NOT baste chicken with the liquid you marinated in! Throw it out! You won’t need to baste these wings anyway. Now overcome that temptation and put that lid back down so ya don’t lose all your heat, no more wood chunks needed, and no peekin again. Are you serious dude! Again! Yuuup, again, go git another cold one and calm down!

After that 20-25 minutes is up open the lid again (I know, thank God!) and move the wings over direct heat to crisp up the skin. Watch em closely and turn em often so ya don’t burn em!

Now whip out your instant read thermometer and check the internal temp of your wings. Put it in the thickest part of the meat and don’t touch the bone. The recommended safe cooking temp for chicken is 165 degrees.

Now if you don’t have an instant read thermometer you should really consider adding one to your list of weapons. After all, Smokin & grillin is mostly about internal meat temp, not time. Here is the one I’ve used for years and it has never let me down, and I highly recommend it! It’s my go to Instant Read Thermometer for gettin it right!

That’s it, total cook time 1 hour to 1 hour & 15 minutes. You just made yourself a couple of pounds of smoked Teriyaki chicken wings!

You know what time it is now… If you made enough for friends and family, give everyone their share and watch em smile! If no one is talkin, or makin some noises that you may or may not have heard before, you know you did good!!!

Enjoy my friends, and smoke on!

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