If you love smoked chicken wings with a sweet, crispy crust, we've got you covered! We're super excited to show you a recipe with our Sweet Honey Pecan rub!
For the Wing Sauce:
Chicken wings are great on their own, but there's one thing you can do to make them taste even more amazing with minimal effort. The secret is - you guessed it- brining.
To get started, place your wings in a gallon zipper bag with 1 cup of Chicken Soak and enough water to completely cover the wings. Seal while pushing out as much of the air as you can.
Now shake the bag to get everything mixed up, place the bag in a pan (to avoid leaks) and let the chicken brine in the refrigerator for 4-6 hours.
When you are about to cook, simply get the wings out of the brine and rinse them off. Pat dry with a paper towel.
While your cooker of choice is heating up to 300ºF (149ºC), season the wings with the Sweet Honey Pecan rub. Don't go too crazy with it, a medium coat will do.
When the barbecue is ready, place the wings on there and let the heat do its thing. Rotate and flip a couple of times throughout the cook. Target temperature is 180ºF (82ºC).
Until the wings are ready, you've got the perfect window of time to make your wing sauce! In a pan, combine the honey, butter, Franks Red Hot Sauce, and Red Pepper flakes. Cook until the butter melts and everything is combined
The wings have hit 180ºF (82ºC) and are ready to go! Bring them inside, and toss them with your home-made honey wing sauce. Top with some crushed or chopped pecans, and you're good to go!
Hopefully you will love this new rub mix as much as we do! We're genuinely excited and curious to see the recipes you come up with that incorporate the Sweet Honey Pecan rub, and are looking forward to seeing them in the comments below or on our social media.
Catch you on the next recipe!
Chicken Wings / Smoked Wings
We're super excited to show you a recipe with our Sweet Honey Pecan rub and it turned out amazing!
1 Tbsp Red Pepper flakes
Shake the bag to mix the Chicken Soak and Water. Let the chicken wings brine in the fridge for 4 hours.
Remove the chicken wings from the brine and rinse off remaining brine. Pat dry with a paper towel.
To make your wing sauce, combine the honey, butter, Franks Red Hot Sauce, and Red Pepper flakes. Cook until the butter melts and everything is combined.
Preheat your smoker to 300ºF (149ºC).
Apply a medium coat of Sweet Honey Pecan to the wings and place them on your smoker.
Cook until the wings reach an internal temperature of 180ºF (82ºC).
Toss the wings with your honey wing sauce.
Top with Chopped Pecan pieces and serve.
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