Ingredients
- 3 – 4 lbs chicken wings. We prefer the drumettes and flappers be separated over the entire wing.
- Meat Church Holy Gospel seasoning
- 1/2 C your fav BBQ sauce
- 1/2 C orange juice
- 1/3 C TX Whiskey
- 1/4 C grade a maple syrup
- 3 T light brown sugar
- 2 T soy sauce
- 1 T dijon mustard (sub yellow mustard)
- Zest of 1/2 small orange
Prepare your Smoker
Prepare your smoker (or grill setup for an indirect cook) at a temperature of 375. If using a smoker or pellet grill, we recommend mesquite, hickory or pecan for this cook.
Prepare the Wings
If you have whole chicken wings, remove the tip and separate the drummette and wing from each other. Pat them dry. Season the wings moderately on all sides with our Holy Gospel. Allow the seasoning to adhere for 15 minutes.
Cook the Wings
Place the wings in your smoker. They will take ~45 minutes to cook depending on size. Use an instant read thermometer to ensure your wings are at least 165 internal temperature. Poultry is fully cooked and ready to eat at 165 , but we prefer to take wings to 185 - 190 to allow them to crisp. While the wings are cooking prepare the Whiskey Maple sauce.
Whiskey Maple Sauce
Combine all maple whiskey sauce ingredients in a medium sauce pan. Simmer and stir constantly. Reduce by 1/3.
Sauce the Wings
Remove the wings from the smoker and toss them in a large mixing bowl with the warm Bourbon BBQ sauce. Toss & coat them completely.
Return wings to the smoker for 7 - 8 minutes to allow the sauce to tack up.
Remove from the smoker. Allow to cool and enjoy!
