Smokehouse Maple Smoked Wings

Instructions

1. Mix brown sugar and Smokehouse Maple Seasoning in small bowl until well blended. Reserve 2 tablespoons of the seasoning mixture for tossing wings; set aside.
2. Place chicken wings in large bowl. Add remaining seasoning mixture, tossing to coat evenly. Arrange chicken wings in single layer on large sheet pan. Refrigerate, uncovered, while smoker heats.
   
3. Heat smoker to 250 to 275°F according to manufacturer’s instructions, using your favorite hardwood or pellets. Place wings on smoker grate. Smoke 45 minutes or until internal temperature reaches about 175°F, turning halfway through cooking.
   
4. Remove wings from smoker and place in large bowl. Drizzle with melted butter and sprinkle with reserved 2 tablespoons seasoning mixture, tossing to coat. Serve immediately.
   

Test Kitchen Tips:

• For crispier wings, transfer wings to the sear side of your smoker, or grill over direct heat, for 2 to 3 minutes, turning occasionally. You can also arrange wings on a large sheet pan and place under the broiler for 2 to 3 minutes before tossing with reserved seasoning.
• AIR FRYER DIRECTIONS: Prepare seasoning mixture as directed, reserving 2 tablespoons. Toss  wings in large bowl with remaining seasoning mixture until well coated. Working in batches as needed, arrange wings in single layer in air fryer basket. Air Fry on 350°F for 20 minutes or until wings are cooked through (internal temp. reaches 165°F). Transfer to large bowl. Drizzle hot cooked wings with 2 tablespoons melted butter and reserved seasoning mixture. Toss to coat well. Serve immediately.