This smoke usually takes approximately 3 hours to cook.

Start by rinsing 3 lbs. of chicken party wings. These are the wings that have already been divided. They can be found in the meat department at your local grocer. After rinsing, pat dry with paper towels.

Place the wings in a large bowl. Mix together 1/8 cup Extra Virgin  Olive Oil, 2 cloves chopped garlic. Mix thoroughly then pour oil over the wings and stir them until they are all coated evenly.

Sprinkle on 1/2 of the Habanero Death Dust and mix thoroughly. Next arrange the wings so most of the wings in the bowl are exposed. Sprinkle on a liberal coating of the Habanero Death Dust. Sprinkle on Mad Hunky Hot Whang Rub on top of the Death Dust.

Place the wings onto a greased smoking rack seasoned side down. Now season the bare side of the wings by applying Habanero Death Dust followed by Mad Hunky Hot Whang rub.

Here's a tip. Most cookers have a hotter end of the cooking chamber. I arrange the wings so the drumstick portions are at one end of the rack and the dual bone section is at the other, This way I can turn the rack in the cooker placing the drumstick section near higher heat. 

Let the party wings sit for about 20 minutes in the fridge. Next place them in a pre-heated smoker @ 260 degrees.

Once the wings have rested place them into the cooker in the center of the cooking rack. Let's get to making the sauce. Place a medium sauce pan on the stove over medium heat. Add 1/2 cup of Bone Suckin Hot BBQ sauce and 1 5 oz. bottle of Tiger Sauce. Add  and 3 tbsp quality honey and 1 tbsp minced garlic. I used the minced garlic in the squeeze bottle. Stir as you bring the sauce to a low boil. Once the sauce comes to a boil, reduce the heat to low and simmer for 15 minutes and remove from heat.

Cook the wings to 165 degrees making sure to move them to keep them from sticking to the smoking racks. I simply lift each wing off the rack and set them down. If you have a direct heat cooker flip them once.

When The wings reach an internal temp of 165 degrees mop the wings with the sauce. Allow the wings to glaze for about 15 to 20 minutes. Turn the wings over and mop the other side with the sauce. Allow the wings to glaze 15 to 20 minutes or until they reach an internal temp of 175 degrees.

When the wings are at an internal temp of 175 degrees remove them from the smoker. Give the wings a light mopping and then let them rest 10 minutes. After the resting period serve the wings. It's Hot Whang time!

You will notice the wings have great layered flavors. They will start with a tangy sweet flavor backed by the smoky chicken flavor and that will be followed by a robust heat.

Enjoy!

This recipe was smoked on a Yoder YS640 Pellet fired smoker using hickory & cherry pellets mixed 50/50.