Stove Top Smoker Smoked Chicken Wings

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   Chicken wings can take more assertive woods, like hickory or mesquite, but also work well.

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   with mellower choices like alder or cherry.

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   Trim the wings into sections, discarding the tips.

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   Season 1 1/2 pounds of wings with 1 1/2 teaspoons kosher salt and a generous 1/4 teaspoon freshly ground black pepper.

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   Smoke over medium heat until an instant-read thermometer inserted into the thickest part.

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   of the drummie registers 170u00b0F, 20-25 minutes from the time the smoker lid is closed. Check for doneness after 20 minutes into cooking time.

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   After closing the lid of the smoker, slice about 1 1/2 tablespoons butter into a heatproof mixing bowl. Set the bowl on top of the smoker to melt the butter as the wings smoke.

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   When the wings are done, toss them in the butter, seasoning them with as much of your favorite hot red pepper sauce as you'd like. That, and a lot of napkins is all you need-skip the celery/blue cheese thing.

* Per serving · 4 servings · Values may vary.

No additional tips available.