Smoked Buffalo chicken wings

So here is a smoke for the weekend. This would be a great thing to have for watching some football. As with most smoked foods it is pretty much set and forget.

Ingredients:

• chicken wings and drums.
• 1 cup white vinegar
• 1/4 cup worcestershire sauce
• 1 shot glass full of chipolte tabasco sauce
• 1 tbsp celery seed
• 1/4 chopped white onion
• 1 large clove garlic minced

Directions:

1. Mix up the marinade,  and add the chicken.  Marinade for about 1-4 hours.
2. Set up your smoker and bring up to about 180-200°.  Add a piece a hickory for smoke wood.
3. Place your chicken wings on the grill and let go for about 1.5-2 hours.  They are done when firm to the touch and when pricked with a toothpick, juice comes out.  Overdone if no juice comes out.
4. Put on a platter and serve, they will go fast.

Even though we used chipolte tabasco sauce they did not come out hot.  If you want them hot, make the marinade a day ahead of time and add a sliced jalapeno.  That should add some heat.  Also on advice of others just plain black pepper will add heat.  You can also use a commercial wing sauce on these and the smoked flavor will add a big layer of depth.