Cherry Smoked Chicken Wings

Tracy Robb

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It’s always fun to gather your friends together to watch the Minnesota Vikings on Sundays. Charlie Torgerson from Charlie T’s Foods and RC’s Barbeque at the State Fair shares his recipe for Smoked Chicken Wings, a go-to appetizer perfect for the game.

Cherry Smoked Chicken Wings

24 ea Chicken Wings, whole, thawed
¼ cup Your Favorite Rib Rub
1 Tbsp Kosher Salt

Procedure:

  1. Place Chicken Wings into a Large Zip Lock Bag
  2. Add Rib Rub and Kosher salt to the bag and shake well to coat the chicken wings
  3. Place into refrigerator and let stand for 2 hours.
  4. Set up the smoker as directed by the manufacturer
    Note: Charlie uses lump charcoal and cherry wood
  5. Bring smoker temperature to 275 degrees. Layout chicken wings on the rack. Smoke for 45 minutes or until the internal temperature of the wing reaches 170 degrees
  6. At this time, you may crisp up the skin on a hot grill
  7. Toss in a dry rub or buffalo sauce or a lemon garlic parmesan.

Charlies Rib Rub

1/4 cup Chipotle Powder
1/2 Tbsp Cayenne
1 tsp White Pepper
1 tsp Cumin
1/2 tsp Cinnamon
3 Tbsp Sugar

Blend all ingredients. Store in plastic container. Cover, label, date and store at room temperature. Shelf life: 7 days