Virgil’s Smoked Chicken Wings


Marinade Ingredients:

½ c. vegetable oil

½ c. hot sauce

4 T. Virgil's Dry Rub

4 T. granulated garlic

4 T. granulated onion

Juice of ½ lemon

Wings Ingredients:

8 large chicken wings

½ c. Virgil’s Dry Rub

Sauce Ingredients:

10 T. unsalted butter

1 tsp. cornstarch

4 T. white vinegar

¾ c. hot sauce

¼ tsp. cayenne pepper


Mix all marinade ingredients in a large mixing bowl. Place the wings in a large container with a lid and pour the mixture over the wings. Toss until the wings are thoroughly coated. Cover and refrigerate for 2 days. Preheat a grill or smoker to 245°. Spread out the wings on a sheet pan and wipe away any excess marinade. Sprinkle liberally with the dry rub, coating the wings all over. Position the wings on the grill away from the direct heat of the coals or burners, and add hickory to the smoker, or hickory chips on the coals or gas burners. Cook the wings for about 3 hours, flipping every 30 minutes (their internal temperature should be about 165° when cooked). While the wings are cooking, cut the butter for the sauce into 1” cubes and refrigerate. Whisk the cornstarch into the white vinegar in a small bowl. In a medium sauté pan over medium heat, bring the hot sauce to a simmer and whisk in the thickened vinegar. Return to a simmer, cook for 1 minute and remove from the heat. Add the cayenne and slowly whisk in the cold butter. Keep warm until serving. Remove the wings from the smoker or grill and put half of them into a bowl, cover with the sauce and toss. Repeat with the remaining wings and serve.

Additional Information

Category: Entree
Recipe Source: Chef Submissions
Submitted By: Virgil's Real Barbecue