Cooking Instructions
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Step 1
Slow thaw the Frozen Chicken Wings (12 pound) in the refrigerator for 24 hours.
Step 2
Combine the Hot Sauce (2 cup), Italian Dressing (16 fluid ounce), Worcestershire Sauce (1/2 cup), and Soy Sauce (1/2 cup) in a mixing bowl.
Step 3
Place the wings in a large zip top bag and pour the marinade over the wings.
Step 4
Close the bag squeezing as much air out as possible. Place in a cooler on ice for at least 3-4 hours or overnight.
Step 5
Prepare a smoker or grill for indirect cooking. Temperature needs to be 275 degrees F (140 degrees C), use hickory and cherry wood for smoke flavor.
Step 6
Drain the wings and arrange on a cooking rack. Season each side with the Killer Hogs The A.P. Rub (2 ounce) and Killer Hogs BBQ Rub (2 ounce).
Step 7
Place the wings on the smoker and cook until internal temperature reaches a minimum of 165 degrees F (73 degrees C) turning once halfway through. Total cook time should be about 1 ½ -2 hours.
Step 8
Arrange the wings on a platter with a light dusting of Killer Hogs Hot Rub, Creamy Blue Cheese Dressing and Celery Sticks.
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