Ingredients
ScaleNo serving count in the source — scale by factor
- chicken wings, tips removed, cut in half at the joint, tips removed, cut in half at the joint24
- barbecue sauce1 1/4 cups
- paprika2 tbsp
- lemon pepper2 tbsp
- salt1 tbsp
- black peppercorns, cracked, cracked1 tbsp
- ground cayenne pepper (optional), ground, optional1 1/2 tbsp
- 1/2x3 hickory wood chips1/2x3
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Combine seasonings and toss with wings. Brush wings on all sides with sauce and refrigerate as long as possible.
Preheat 4 ½ pounds charcoal in the chimney. Disperse evenly around bottom of grill, then reapply grate.
Add chicken and cook, turning often, until internal temperature reaches 165°F.
Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes before serving.
