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  • About 4-5 lbs of Chicken Wings (separated into drums and flats)
  • 4 Teaspoons of Kosher Salt
  • 2 Teaspoons of Cracked Pepper
  • 2 Teaspoons of Season Salt
  • 3 Tablespoons of Smoked Paprika
  • 1 Tablespoon of Chili Powder
  • 1 Tablespoon of Garlic Powder
  • 1 Teaspoon of Chipotle Chili Powder
  • 1 Teaspoon of Mustard Powder
  • 2 Tablespoons of Unsalted Butter
  • 1/2-3/4 Cup of Peach Chutney (typically in jelly aisle at store)
  • 1 Tablespoon of Mild Flavored Molasses
  • 1/2 Cup of BBQ Sauce – (Something not too sweet)
  • 1/2 Buffalo Wing Sauce – (Whatever your favorite is)
  • 1/2 Cup of Hot Sauce – (Again, your brand of choice)


  1. To make the rub, combine the kosher salt, cracked pepper, season salt, smoked paprika, chili powder, garlic powder, chipotle chili powder, and mustard powder into a bowl. The amount of rub you need is dependent on how many chicken wings you are making. Basically, you want enough rub to evenly coat both sides of each chicken wing. A good place to start is with about a teaspoon of each.
  2. Cover the chicken wings in the rub and set aside.
  3. Set the smoker to smoke with indirect heat and set the temperature to 225 degrees F. I typically smoke mine over hickory wood. Once the smoker is up to temperature put the wings on and smoke for one hour and thirty minutes.
  4. To make the wing sauce, melt the butter in a medium sized saucepan over medium heat. Once the butter has melted, add the BBQ Sauce, hot sauce, buffalo sauce, and peach chutney (peach preserves). Cook until heated through and season with kosher salt.
  5. Once the sauce is complete and the wings are done, toss the wings in the sauce and enjoy.

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