INGREDIENTS

Marinade Ingredients

• 6 lbs. chicken wings
• 1 tbsp. Parsley
• 2 tbsp. Course Black Pepper
• 2 tbsp. Garlic Powder
• 1 tbsp. Smoked Paprika
• 1 tbsp. Course Sea Salt
• 2 tbsp. Kacie's Chili Oil
• 2 cups Buttermilk
• 2 tbsp. Pickle juice
• 1 tbsp. Lime juice

Glaze Ingredients

1 Stick Butter

1/2 Cup Brown Sugar

8 oz Kacie's Hot Honey

MARINADE INSTRUCTIONS

Pat the chicken wings dry. Set aside.

Whisk the parsley, black pepper, garlic powder, smoked paprika, and sea salt together in a bowl.

Whisk all of the spice mix into the buttermilk.

Add Kacie's Chili Oil, pickle juice, and lime juice.

Place the chicken in a large resealable container, or a large Ziplock bag and add the buttermilk mix.

Let the chicken sit in the buttermilk marinade for at least 3 hours in the fridge. 24 hrs. if possible.

SMOKING THE CHICKEN INSTRUCTIONS

When ready to cook, prepare your smoker, with a temp of around 250 F.

Remove the chicken from the buttermilk brine and let the excess liquid drip off.

When the smoker is hot, arrange the chicken wings in an even layer over the grate.

Allow them to cook for 45 minutes to an hour or until the chicken pulls easily from the grate, flip and rotate the wings as needed to avoid burning or flare-ups.

Cook until the skin is crispy, about 1.5 - 2 hours total, moving the wings as needed to cook evenly.

We like to pull our wings when they read a temperature of 170 - 180 degrees F with an instant-read thermometer.

Remove the wings from the smoker and place them in a big bowl.