- 4 ½ to 5 pounds wingettes
- Applewood or Hickory chips for smoking
- Pesto (recipe to follow)
- 2 T Kosher Salt
- 1 T Onion Powder
Place the wingettes into a gallon size zip-top bag or large bowl, pat dry
Pour the pesto, salt and onion powder on top of the wings and massage throughout. Seal the bag squeezing as much air out of the bag as possible. Place the bag inside a bowl (to ensure no messy leaks inside the refrigerator). Refrigerate for 8 hours or overnight.
Set up the grill or smoker for indirect heat.
Preheat to 225 degrees F and add some apple wood to the hot coals.
When the smoker or grill is the ideal temperature range, you are ready to smoke, place the chicken wings in the center (indirect) portion of the grill. Add more applewood to the coals, if needed, and cover the grill.
Smoke for about 2 to 2 ½ hours at 250 degrees F. During this time, monitor the temperature and only open the grill or smoker to add more applewood. You can tell when more wood is needed when there is very little smoke coming out of the grill vent. There is no need to turn the wings when using indirect heat.
The chicken wings are ready when they are a rich reddish brown color and the internal temperature reaches 165 degrees. Remove from the grill or smoker and serve warm.