Smoked Wings with Garlic‑Sriracha Butter

Ingredients

• 2 pounds Chicken wings
• 4 tablespoons Unsalted butter
• 3 large Garlic cloves
• 2 tablespoons Sriracha sauce
• 1 large Lime
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 tablespoon Olive oil

Instructions

1. 1

   Preheat a smoker to 225°F (107°C) and add wood chips of your choice.

2. 2

   Pat the chicken wings dry, toss them with olive oil, salt, and black pepper, then place them on the smoker rack.

3. 3

   Smoke the wings for 60 minutes, turning once halfway through, until they are lightly browned and have an internal temperature of 150°F (65°C).

4. 4

   While the wings are smoking, melt the butter in a small saucepan over low heat, add minced garlic and sauté for 1 minute, then stir in the sriracha sauce and remove from heat.

5. 5

   Increase the smoker temperature to 375°F (190°C) or transfer the wings to a preheated oven; finish cooking the wings for an additional 15‑20 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C).

6. 6

   Remove the wings, drizzle the hot garlic‑sriracha butter over them, and squeeze fresh lime juice on top just before serving.