INGREDIENTS

  • 2 lbs Chicken Wings or Party Wings
  • 2 tbsp Duck Fat (warmed into a liquid)
  • 2 tbsp Your Favorite BBQ rub
  • 4 Green Onions thinly sliced

SAUCE

  • 1/3 cup Shinedown Symptom Sauce
  • 1/4 cup Unsalted Butter
  • 1 tbsp Apple Cider Vinegar
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder Salt & Pepper to taste

DIRECTIONS

  1. Take wings out of packaging, pat dry with paper towels, and place on a rack positioned on a sheet pan in the fridge for three hours. This will help the wings dry out and not become rubbery in texture. Wash your hands!
  2. Preheat smoker to 225 degrees using your favorite wood of choice (I prefer good old hickory or oak).
  3. Toss your wings in a bowl with the liquified duck fat and spice until nicely covered. You can use olive oil or avocado oil, but why be boring?
  4. Place wings on your smoker (nicely separated from each other) for approximately 1 to 1.5 hours. Drink a beer at this point.
  5. Remove them from smoker and sear them on a hot charcoal grill until done. You want some nice crispy bits all over. If you want to get crazy, you can also choose to toss them into a fryer to finish the cooking process after smoking instead of the grill.
  6. Toss them in sauce and serve with blue cheese or ranch.

For the Sauce: Combine all ingredients in a small sauce pan. Heat over medium heat while stirring with a whisk. When the edges start to bubble, remove from heat and set aside to toss with the wings.

“These recipes were made possible thanks to Barry Kerch, drummer for the band Shinedown – show him some love onĀ Instagram!”

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