BBQ Candy Wings
Try our sweet & sticky BBQ Candy Wings for your next appetizer! Plus, follow tips to incorporate your own dry rub & BBQ sauce blend.
Equipment
- Wood chips (cherry, hickory, or mesquite are recommended)
Ingredients
- 2 lbs Chicken Wings
Dry Rub Ingredients
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Onion powder
- 1 tsp Red pepper
- 1 tsp Cinnamon
- 2 tbsp Brown sugar
- 1 tbsp Garlic powder
BBQ Sauce Ingredients
- 2 c Apple cider – unfiltered
- .75 c Ketchup
- 2 tbsp Chef Leo BBQ Rub
- 1 tbsp Worcester
- .5 c Brown Sugar
- 2 tbsp Honey
- 2 tsp Apple cider vinegar
Instructions
- Dry run the wings with the seasonings. Let sit for at least an hour up to 24 hours.
- Smoke the wings for about 2 hours by setting your grill at 250 degrees and throwing soaked wood chips on the flame. If you're using a propane grill, fill a metal pan with about 2 cups of wood chips and pour water halfway up. Place this in an open space on the grill.
- (If you're using the oven) Set your oven to 250 degrees. Place the wings on a rack on a foil lined baking sheet and cook on the second from the top oven shelf for 2 hours and 30 minutes.
- While these cook heat a pot to medium low and combine the BBQ sauce ingredients. Stir and simmer until the sauce thickens.
- Once the time has been reached for the oven or the grill, pull out your sings and baste them with your BBQ sauce.
- If you're using a grill, bring the heat up to medium high. If you're using an oven, turn it to broil. Place the sauced wings back in the heat source for 5 minutes. Pull them out and re-baste them.
- Repeat the sauce and broil method until wings are slightly charred and very sticky.
- Re-toss in whatever BBQ sauce you have left and enjoy!
