1In a sauce pan, add the oil and onions and cook until the onions are softened and beginning to get translucent, about 4-5 minutes. Add the remaining ingredients and whisk to combine. Simmer over low heat 20-30 minutes or until sauce is slightly thickened, stirring frequently to avoid burning. Allow to cool. Sauce may be kept refrigerated for up to a month.
1Rinse the wings and allow to dry. In a large mixing bowl, toss the wings with the hot sauce, rub, and cayenne.
2Prepare a smoker to cook at 275F. For spicy foods, I usually prefer using a couple of chunks of cherry wood as my smoking agent, but just about any wood will do for this recipe.
3Place the wings in the smoker and cook for 2 hours or until the skin is crispy and the middle joint will separate from the drummie easily.
4Place the wings in a large mixing bowl, add 1 cup of Chipotle BBQ Sauce, and toss until coated. Serve with ranch or blue cheese dressing.
Celebrity chef, culinary entrepreneur, cookbook author, and “Winningest Woman in Barbecue” Melissa Cookston shares her recipe for Smokin’ Hot Wings. The zesty barbecue sauce is spiked with TABASCO® Chipotle Sauce to round out the slow-smoked flavor with a little heat.