Take wings out of package and dry off with a paper towel and place on a pan or rack in the refrigerator to dry off good for 2-3 hours.
Light Drum Smoker (or any smoker), bring to a temperature of 275º-300º
Rub wings with olive oil, coat with Heath Riles BBQ Everyday Rub (repeat this step on both sides)
Coat back of wings with Heath Riles BBQ Honey Rub and allow to sit for about 5 minutes. Turn wings over and coat front of wings with Honey Rub.
Place wings on the smoker for 20 minutes. After 20 minutes, rotate the rack and cook for an additional 10 minutes.
Flip wings over to other side, cook for 20 minutes. Start checking the temperature of your wings. You want the internal temperature to be 185º at least.
Take wings off and brush with sauce on both sides. Place back on the smoker for about 5 minutes.
This week on Shootin' the Que, I made Cheesy Bacon Meatball Sliders on my Goldens' Cast Iron Cooker. To season the meatballs, I used my Sweet BBQ Rub and my Beef Rub.
This week on Shootin' the Que, I cooked a Beer Can Chicken on my Goldens' Cast Iron Cooker. I injected with my new Chicken Injection & Brine. I then seasoned with my Chicken Rub and my Pecan Rub.
