Courtesy Andrew Evans, Executive Chef & Owner, The BBQ Joint—Easton, MD & Pasadena, MD
Serves: 6 or more appetizer servings
Toss the chicken wings with half of the rub, and set aside. Spread the wings out on smoker grate. Smoke the wings, using both apple wood and hickory chips, over indirect heat at 275°F until an internal temperature of 180°F is reached. Once the wings reach 180°F, remove from the grill, place in a large, clean bowl, and set aside.
Heat the bourbon on the stove until it catches fire; immediately add butter, and remove from heat. Whisk until butter is melted. Add the bourbon-butter glaze to the bowl of wings, and toss to coat the wings. Sprinkle the remaining BBQ Rub on the wings, and toss again to coat. Place the wings in a pile on a plate and serve with celery sticks, if desired.
NOTE: The wings can be made in advance ?and stored for up to three days if refrigerated in an airtight container. Reheat to serve.