Smokin BBQ Wings

• 2 lb Chicken wings
• 2 tbsp Brown sugar
• 1 tbsp Lawry's season salt
• 1 tbsp Chili powder
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tsp Black pepper
• 1 tsp Cayenne pepper (optional)
• 1 cup Ketchup
• 2 tbsp Molasses
• 2 tbsp Brown sugar
• 2 tbsp Worcestershire sauce
• 2 tbsp Apple cider vinegar
• 1 tbsp Lemon juice
• 1 tbsp Yellow mustard
• 1/2 tsp Season salt
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/2 tsp Black pepper

1. There's enough rub and sauce for up to 10 pounds of chicken wings.
2. Mix dry rub ingredients and seasons the wings generously, refrigerate 4 to 24 hours.
3. Mix BBQ sauce and refrigerate until needed.
4. Set up your grill for Indirect Heat.
5. Place the wings on the grill over the drip pan and cook at 350F for 45 minutes.
6. Add wet hickory wood chips to the hot charcoal in the beginning.
7. After 45 minutes glaze with barbecue sauce and cook an additional 5 more minutes.
8. Glaze and repeat 2 more times.

chicken, brown sugar, salt, chili powder, garlic, onion, black pepper, cayenne pepper, ketchup, molasses, brown sugar, worcestershire sauce, apple cider vinegar, lemon juice, yellow mustard, salt, garlic, onion, black pepper

Taken from cookpad.com/us/recipes/364387-smokin-bbq-wings (may not work)