Ingredients
Dry Rub
1/2 Tbsp smoked paprika
1/2 Tbsp onion powder
1/2 Tbsp kosher salt
3/4 Tbsp light brown sugar
3/4 tsp chili powder
3/4 tsp cumin
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp dried mustard powder
1/4 tsp black pepper
1/2 tsp dried oregano
1/4 tsp dried ground thyme
Wings
4 lbs chicken wings, patted dry; whole
2 Tbsp vegetable oil
hickory wood Chips
Bourbon BBQ Sauce
1/2 onion, finely minced
4 cloves garlic, finely minced
3/4 cup bourbon whiskey
1/2 teaspoon ground black pepper
1/2 tablespoon salt
2 cups ketchup
1/4 cup tomato paste
1/3 cup cider vinegar
2 tablespoons liquid smoke flavoring
1/4 cup Worcestershire sauce
1/2 cup packed brown sugar
1/3 teaspoon hot pepper sauce, or to taste
Instructions
1) Mix dry rub ingredients together thoroughly.
2) Mix with wings to coat.
3) Soak 2 cups of Hickory Wood Chips in cold water for at least 30 minutes. Fill Napoleon Smoker Box. Place Smoker Box into grill replacing sear plate. Place a drip tray over remaining burners Heat the grill to 250F using the burners under the smoker box. Keep the remaining burners off.
4) In a medium saucepan add onion, garlic and bourbon. Simmer for 10 minutes or until onions are translucent. Add remaining ingredients.
5) Place the wings on the grill using indirect heat. Allow wings to Smoke for 2 – 2.5 hours, turning periodically, and refilling wood chips as necessary. Do not open the grill too often as smoke will be lost.
6) Once the wings are cooked remove the drip tray. Heat the grill to medium high and place the wings on the grill using direct heat. Grill the wings for 1-2 minutes per side, basting the other side with BBQ sauce. Do this 3 – 4 times to build a thick caramelized coat of sauce.
Recipes: https://www.napoleon.com/en/ca/barbec…
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Original of the video here
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