Cowboys fans can always have fun on Thanksgiving with a tailgate. Pitmaster William Weisiger from Ten 50 BBQ stops by Good Day to show you how it's done.
Smoked Chicken Wings
Fresh Wings-Jumbo size
Wing Rub-coarse pepper, kosher salt, roasted garlic, sugar
Rinse wings. Toss in BBQ sauce. Dust both sides of wings with wing rub.
Place in an Indirect smoker at 200-225 degrees for approximately 90 minutes or until wings reach an internal temperature of 165 degrees.