Chicken Wings
Recipe Created By: Gettin' Basted 
I had some chicken wings in the refrigerator so I decided to crack them open on an early Sunday afternoon before the game. I cut up my wings, and tossed them in my usual go to rub, Blues Hog Original Rub. I went outside, put them on the middle rack of my Gateway Drum running at 300º-325º, grabbed a cocktail and contemplated sauce.
I’ve got my go to wing sauce, but I was looking for something a little bit different. Fortunately, fellow can-cooker Kent Boatright, the pitmaster of Uncle BCs competition BBQ team, had recently sent me a killer wing sauce recipe. It is a sweet, hot mixture of butter, honey, and siracha; with those ingredients, how can you go wrong?
After 30 minutes, I gave my wings a flip, slapped the lid back on and left them alone. After another 30 minutes, I popped the lid back off for a look. My wings had a nice golden color and were bubbling a bit under the skin. Perfect. I transferred them from the grate to my waiting bowl of sauce and gave them a nice toss.
They were fantastic! The rub, the sauce, and the drum all came together to make one of the best wings I have ever tasted!
