Kevin Bludso’s Chicken Wings from Bludso’s BBQ: A Family Affair in Smoke and Soul

Large chicken wings

Yellow mustard for rubbing

Bludso’s Chicken Rub for seasoning

Finely or coarsely ground black pepper

Apple juice for spraying

Wood: Oak, pecan, and apple (optional)

Temperature: 250° to 260°F

Rough Cook Time: About 21⁄2 hours

Cooking Equipment: Smoker, spray bottle

Seasoning Your Chicken Wings

Dry off your wings with a paper or kitchen towel. Spread a thin, even layer of mustard all over each wing, rubbing it in well and making sure there are no clumps. Season the wings liberally with rub and sprinkle with pepper.

Smoking Your Chicken Wings

Follow the instructions in How to Light Your Pit, aiming for a temperature of 260°F. When the charcoal is ready, add 70 percent oak and 30 percent pecan. Let the wood burn off for 5 to 10 minutes. Now load the wings into your pit and then watch your temperature. Every time the temperature drops down to 250°F, add a little more wood and charcoal.

On that first drop in temperature, you can add a little applewood if you like. When the rub has set on the wings—after about 1 hour—you can spray the wings with apple juice every time you open the pit to check on them or the fire.

Continue smoking the wings until they have a little bit of give on the joint and are fully cooked through, about 2 ½ hours. Spray them with apple juice just before they come out of the pit and then serve.

Leftovers wings will keep in an airtight container in the refrigerator for up to 6 days.

Bludso’s Chicken Rub

MAKES A GENEROUS 3 CUPS

11⁄4 cups seasoning salt

1⁄3 cup granulated sugar

1⁄3 cup ground cumin

1⁄3 cup ground black pepper

1⁄4 cup granulated garlic

1⁄4 cup granulated onion

2 tablespoons dark chili powder

2 tablespoons smoked paprika

1 tablespoon ground oregano

1 tablespoon cayenne pepper

11⁄2 teaspoons ground turmeric

In a large bowl, combine all the ingredients and mix thoroughly. Store in an airtight container at room temperature.

“Reprinted with permission from Bludso's BBQ Cookbook: A Family Affair in Smoke and Soul. Copyright © 2022 by Kevin Bludso. Photography Copyright © 2022 by Eric Wolfinger. Published by Ten Speed Press, an imprint of Penguin Random House.”

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