Did you know that more than 1 billion chicken wings are consumed on Super Bowl Sunday?  If you want 4 Rivers Smokehouse Smoked Chicken Wings on Sunday, you’ll need to make them yourself or buy them in advance because 4 Rivers is closed on Sundays.  Luckily, John Rivers of 4 Rivers Smokehouse is offering his Smoked Chicken Wing recipe from his cookbook, The Southern Cowboy. Wing packages are also available at the smokehouses.

From The Southern Cowboy cookbook:  On one of the first dates with my future wife, Monica, we ordered chicken wings and I knew right then that I would marry her. She only ate the drumettes, while I preferred the wingettes. I figured that was all I needed to know to make a lifelong commitment.

The biggest difference between these wings and traditional fried wings is that the smoke and the rub drive the flavor, rather than depending on the sauce for flavor. In addition to producing a plumper and moister wing, this method is better for you. I consider this our healthy alternative at the Smokehouse.

Makes 2 dozen wings

¼ cup sugar

½ cup chili powder

½ cup 4R All-Purpose Rub

24 whole chicken wings, cut into drumette and wingette pieces

1 cup BBQ Sauce

½ cup ranch or blue cheese dressing for dipping

How to Cook:

  1. Light a smoker using hickory wood and allow temperature to settle at 305˚F.
  2. Combine sugar, chili powder, and 4R All-Purpose Rub in a large bowl. Sprinkle over wings to thoroughly coat.
  3. Smoke at 305˚F for 45 minutes.
  4. Just before serving, light a gas grill and heat to medium high.
  5. Toss wings in BBQ sauce and “flash” on grill to allow sauce to caramelize, 3 minutes on each side. Flip only once.
  6. Serve hot with ranch or blue cheese dipping sauce.

4 Rivers Smokehouse’s The Sweet Shop is gearing up with custom Super Bowl specials from January 30 – February 1.

  • Game Day Cupcakes – Chocolate football on top $3.5
  • Red Velvet Cake – batter dyed to match team color $39.99 for a whole cake/$4.75 per slice
  • Mini cupcakes – in team colors – ONLY available Saturday, February 1 $12 for a dozen