How to Smoke Chicken Wings in an Offset Smoker

You've got a full day of smoking, and you want a quick and easy lunch? Or maybe you've got to feed a party of people and you want something SUPER simple that you can pump out? Or maybe you're just like me and LOVE chicken wings? Whatever the reason,n chicken wings are quite possibly the EASIEST thing to smoke on your Flaming Coals Offset. Today, we are going to show you how to cook chicken wings two ways.

We are going to cook half-naked and season at the end with Kosmos Q wing dust. The other half is going to get atomic with some Charcoal chicken rub.

You'll need the following basic ingredients:

1.) Atomic Chicken Charcoal Chicken Rub
2.) Kosmos Q Nashville Hot Chicken Wing Dust
3.) Flaming Coals Hot BBQ Sauce
4.) 1kg Chicken wings

Chicken Wing Preparation (naked) Kosmos Q Wing Dust

1. Heat your Flaming Coals smoker to 275¡F. We recommend using apple or cherry wood chunks for this cook.

2. Pat half of your chicken wings dry using a paper towel. Throw them into your offset and cook until they reach an internal temperature of 165¡F. These won't take long, so remember to probe regularly after 45 minutes.

3. Pull them off your smoker and place them into an aluminium foil tray. Shake on your Kosmos Q Nashville Hot Chicken wing dust and shake thoroughly through.

4. Serve with Flaming Coals Hot BBQ sauce on the side.

Chicken Wing Preparation: Atomic Chicken, Charcoal Chicken

1. Heat your Flaming Coals smoker to 275¡F. We recommend using apple or cherry wood chunks for this cook.

2. Pat the other half of your chicken wings dry using a paper towel. Season both sides of your chicken wings using Atomic Chicken Charcoal Chicken BBQ rub.

3. Throw them into the offset smoker until they reach an internal temperature of 165¡F. These won't take long, so remember to probe regularly after 45 minutes.

4. Serve with Flaming Coals Hot BBQ sauce on the side.

Smoker Heat Management

1.) Using a charcoal chimney and charcoal starter wand, light 6-8 pieces of lump charcoal and let them come to a full burn. Add to your firebox and preheat the smoker to 275¡F (105¡C), add additional charcoal to the fire as necessary.

2.) Add a chunk or two of smoking wood (cherry or apple is our preference) to the firebox each half hour to create a stream of thin but visible smoke that is somewhat blue in appearance. Too much wood may result in thick, gray smoke. If this happens, open the smoker and clear the smoke out, waiting to close it until you're able to achieve manageable smoke again.