Mckoy’s Smokehouse Wings Recipe
Smoked in-house with pecan wood, grilled over an open flame, and tossed in one of our signature sauces: GF •Buffalo, Sweet BBQ, Bar-balo, Thai Chili, Honey Habañero, Not GF: Teriyaki or Calypso. Served with celery, carrots, and your choice of ranch or blue cheese.
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Ingredients
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Wings
Method
Instructions
- 1
Prepare the Wings
Rinse the chicken wings and pat dry with paper towels. Place them in a large bowl.
- 2
Season the Wings
Drizzle olive oil over the wings and season with salt, black pepper, garlic powder, and onion powder. Toss to coat evenly.
- 3
Prepare the Smoker
Soak the pecan wood chips in water for 30 minutes, then drain. Preheat your smoker according to the manufacturer's instructions.
- 4
Smoke the Wings
Place the wings in the smoker and add the pecan wood chips. Smoke the wings for about 1 hour at 225°F (107°C).
- 5
- 6
Toss in Sauce
In a large bowl, toss the grilled wings in your choice of signature sauce until well coated.
- 7
Serve
Serve hot with celery sticks, carrot sticks, and your choice of ranch or blue cheese dressing.