Smoked Chicken Wings

To make the dry rub, combine all of the spices in a small bowl. Set aside 1 tbsp to use for making the sauce.

Pat the wings dry with paper towels.

Sprinkle the remaining dry rub all over the chicken wings. You can do this on a tray or in a Ziploc bag.

Preheat the smoker to 250°F/120°C using your favorite wood (I use hickory chips that I presoak for half an hour), and place the wings over indirect heat. Cover and smoke for 40 minutes flipping halfway through (rotate/flip the wings to avoid any hot spots in your smoker). You want the internal temperature of the wings to reach 180°F with a meat thermometer.

Move the wings directly over heat just to give them a little bit of char (takes 1-2 minutes, be careful not to burn them). Then remove onto a tray.

To make the sauce, in a small saucepan, melt the butter and add 1 tbsp of the remaining dry rub. Stir and cook for 30 seconds, then add the vinegar, ketchup, and salt. Stir and cook for 30 more seconds.

Toss the wings in the sauce, and serve.