Smoked Chicken Wings - Father's Day Tribute

I would venture to say that over Father's Day weekend... Most people are firing up their grills, smokers, and barbecues!

Well, I'm no different, despite that my dad lives halfway across the country from me, I grilled out in his honor this weekend anyway.  

I strongly believe that every son should learn certain things from their father, I.e shaving, driving a stick shift, that the best snack is popcorn with BBQ chips mixed in and an iced cold coke... And of course, the ART OF GRILLING!

Some of my fondest childhood memories (other than my twin and me getting caught stealing treats) was when my dad would fire up the grill, and throw some delicious meats on to cook.  Over the years, I have developed my own skills, recipes, and style of grilling, and a lot of that I contribute to my father.

Just a few of the mouthwatering meats that have kissed the playful smoke and fire of my grill:

And in honor of my father Larry Sloop, here is...

Smoked Chicken Wings:

Ingredients:
Chicken Wings
Your favorite buffalo sauce (I make a Honey-Buffalo Sauce, but if I don't have that, I would use anything with Texas Pete hot sauce)
Kosher Salt
Black Pepper
An injector

Directions:
1.  Inject the wings with some of your buffalo sauce (or any other marinade or sauce, like a cajun butter)
2.  Season the wings with salt and pepper (or an appropriate rub depending on your marinade, Tony Chachere's creole season if you use a cajun butter marinade)
3.  Fire up your smoker (if using a regular grill, concentrate your heat on one side)
4.  Place your wings on the grill, add your choice of wood (I usually use apple-wood, but hickory, cherry or pecan wood would be good)
5.  Let smoke about 1 1/2 hours, adding more wood if necessary, and flipping the wings over halfway through cooking.
6.  when ready, place wings over the heat, and brush on your sauce.
7.  Grab some napkins, and dig in (after letting rest for a few minutes)