Was there much fat left on the wings after they were done smoking? I find that if I leave my wings in for 3-4 hours they come out with most of the fat rendered off, but lots of grease drips out of the bottom of the smoker, so I have started leaving a disposable foil drip tray underneath the hole in the bottom of my smoker. This eliminates a lot of the clean-up afterwards.
I often toss my wings on the grill for a few minutes afterwardsto crisp them up, and then I put them in a bowl with a lid with some buffalo wing sauce and shake them up. They come out sensational!! I don't put a dry rub on when I do this, I just let the smoke flavour and the wing sauce speak for themselves.
Wing sauce:
1/4 to 1/2 cup margarine
1 cup hot sauce (Crystal or Tabasco, but I prefer Tabasco)
dash of garlic salt
dash of white wine
dash of apple cider vinegar
Mix ingredients in a saucepan until margarine is melted and ingredients are well mixed and sauce is hot.
The sauce solidifies when it cools, just reheat it in a microwave and stir well to mix and it is ready to go.
To adjust the heat to your liking, adjust the ratio of hot sauce to margarine.
G'day,
Micah
