Gameday Special - The Trifecta

This is how to make Smoked BBQ WINGS, Smoked Naked Wings & JALAPENO POPPERS perfect on the Smoker.

Course Appetizer, Snack

Cuisine American

Servings 4 people

Remove the Chicken Wings from the package and pat dry with a paper towel
Remove the wing tips and any excess skin or fat.
Place the wings on a tray with the meat side down.
Apply a liberal amount of Heath Riles Chicken rub and Heath Riles Cherry rub to the wings.
Flip the wings over and apply the rubs to the meat side. You want to do this to keep the rub intact on the meat side for the final presentation.
Rest in the refrigerator or a cold place for about 10-mins to allow the seasoning to bind to the meat.
Place the wings on the Pellet Smoker Grill with the temp set to 300°
40-minutes into the cook or when the wings are close to 180° apply sauce.
1 hour & 10 minutes, time to remove the wings from the Pellet Smoker when the sauce is set and the wings are at 180°.

Cut a section out of the Jalapeno pepper and Remove the pepper ribs and seeds
Wash out to ensure that all the seeds have been removed and damp dry with a paper towel.
Mix room temperature Philadelphia Cream Cheese & Shredded Cheddar Cheese together until it is evenly mixed
Fill the Jalapeno Peppers with enough of the Cheese mixture until it is full.
Wrap the Jalapeno Pepper with 1-slice of Smithfield Home-style Bacon
50-minutes into the cook add the Jalapeno Poppers to the Pellet Smoker
1 hour & 25 minutes, time to remove the Jalapeno Poppers from the Pellet Smoker when the peppers are soft, and the bacon is starting to get crispy. *You can apply the BBQ Sauce to the Jalapeno Poppers is you want to*
Let them rest for about 5-minutes and enjoy.

Let them rest for about 5-minutes and enjoy.
Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.

Keyword BBQ Chicken wings, Chicken Wings, Jalapeno Poppers, Naked Chicken Wings