Hot wings are fun, grilled wings are even better, but these Smokey Chipotle Dr. Pepper Barbecued Wings are the champions of them all!! Slow-cooked in the smoker filled with sweet cherry and smokey mesquite wood chips, once you taste them, you’ll never go back to the same-old-same-old again!

WOW.

Just. Wow.

The one thing that I wanted to make in the smoker before the snow starts to fly, were wings. And I’m so glad that I was finally able to get around to smoking a batch of them!

It’s been a crazy, strange, and frustrating summer, and we just didn’t get out the smoker as many times as I would’ve liked. But I’m absolutely THRILLED that we got a chance to, on a sunny day for once, as they’ve been few and far between this year, and these babies were astonishingly good!

They’re easy to make, too! So let’s get these babies going in time for some weekend fun, shall we?

We simply start off with my homemade rub that’s pretty much basically seasoned brown sugar! But don’t worry! There’s enough spices, herbs, and a little heat in them that they don’t taste grossly sweet at all.

Pat your wings and drumettes dry, then coat them really well with lots of the yummy rub!

Just leave them uncovered on the counter while you get your smoker going and fully heated to 225º.

Once the smoker is heated *and smoking*, then place them inside and let the smoker work it’s magic!

My wings were pretty big, monstrous actually, so I did mine for the full amount of time listed below in my printable recipe.

But if yours are normal sized, or kinda skimpy, you might want to cook them for less time. The meat should be able to pull away from the bone easily when they’re done.

Aren’t they gorgeous already? You could even stop right here if you’d like!

But I like to add some “wet sauce” to mine.

I simply doctored a little of my favorite bottled barbecue sauce, adding Dr. Pepper and a few other ingredients, and WOW!

Your guests will never know that you cheated and started with a pre-made sauce! That will be our secret!

Make sure that you coat them well on both sides….

….before they go back in for a few minutes longer to set the sauce!

And, MAN oh MAN.

What do you think?

They look pretty darned good, don’t they?!!

Is there anything better than a sunny fall day out on the deck??

With a PLATEFUL of mouthwatering wings??!!!

So grab a few, along with a stack of napkins, find a comfy spot, and just kick back and enjoy!

Tender, juicy, chicken wings….a little sweet…a little hot….a little smokey…and oh!!! SO just right!!!

With football season, Halloween parties, and fall events already here, these are the perfect snack to feed starving guests!

Who can resist a killer-good wing, right? And these are sure to impress!!

So keep this recipe for my Smokey Chipotle Dr. Pepper Barbecued Wings handy for all of your fall festivities! My only suggestion? DOUBLE the recipe!! (*wink!*)

Have a wonderful weekend everybody!

4 - 6 servings

Smokey Chipotle Dr. Pepper Barbecued Wings

Ingredients

16 jumbo-sized wings and drumettes

Dry Rub:

1 Tbl. paprika
1/2 Tbl. salt
1/2 Tbl. garlic powder
1 tsp. black pepper
3/4 tsp. onion powder
3/4 tsp. dried leaf oregano
3/4 tsp. dried thyme
1/2 tsp. cayenne pepper
1/2 tsp. chipotle powder
1/4 cup (packed) dark brown sugar

Barbecue Sauce:

1 cup Sweet Baby Ray's Original Barbecue Sauce
1/4 cup Dr. Pepper soda
1 tsp. apple cider vinegar
1 tsp. beer
1/2 tsp. chipotle powder
1/4 tsp. liquid smoke flavoring (I used Stubb's)

Wood Chips:

3/4 part cherry
1/4 part mesquite

Instructions

Preheat smoker with wood chips (and water if needed) according to the manufacturers directions of your smoker or grill.

In medium or small bowl, add Dry Rub Ingredients and combine until very well mixed. Place smoker rack onto a baking sheet, and coat both sides of chicken pieces well with dry rub mixture. Place onto sprayed rack. Leave at room temperature while smoker heats.

When smoker is fully heated to 225º and smoking, add rack of wings. Cook 1 hour and 15 - 30 minutes depending on size.

While wings are cooking, add barbecue sauce ingredients into a median saucepan, bring to a simmer, stirring, then remove from heat.

When wings are done with the first cooking time, remove, coat both sides well with barbecue sauce, return to smoker, and smoke until wings are tender. About another 15 to 20 minutes. Do not overcook wings. Times depend on size of wings.