Smoked Sriracha Chicken Wings

[UWFSAE]

Decided to do a spicy smoked chicken wing so I adapted my standard chicken rub as follows for a bit more heat:

5 Tbsp   Smoked Paprika
2 Tbsp    White Pepper
2 Tbsp   Lawry's Seasoning Salt
2 Tbsp    Light Brown Sugar
2 Tbsp     Honey Powder
1 Tbsp    Ancho Chili Powder
1 Tbsp   Garlic Powder
1 Tbsp   Onion Powder
1 Tbsp   Cayenne Pepper

Rubbed with a bit of olive oil and spice mix, put in a Rubbermaid tub and refrigerated 12 hours.  When removed, they were drizzled liberally with Sriracha and placed in a cold smoker loaded with 4 oz. of apple wood at 250 for 3.25 hours (juices were running clear).

Mouth-burning goodness.

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[afratki]

Wow they look good 

[smokeasaurus]

I have found if I smoke pretty heavy the first two hours and just go with heat the rest of the way, I get just the right amount of smokey flavor and I can still taste my seasonings and the meat itself 

[UWFSAE]

For whole chicken wings, I think the smoke intensity was spot on with apple wood but I would have used 2-3 ounces of wood for something like hickory or mesquite.  I'm hoping to get some decent peach wood and try a similar recipe using peach preserves rather than brown sugar/honey powder as  the sweetening agent ...