PITMASTER PEARSE

Our love affair with chicken wings comes from their simplicity. Succulent, off-the-bone meat, whic absorbs all types of flavours means the chicken wing is incredibly versatile, cost-efficient and about the only time where chicken and sauce all over your face and fingers is acceptable!

Chicken Wings: Three elements make up the wing; the drumette (think mini chicken drum stick), the wingette (the double boned middle party), and the wingette or the tip which can be discarded immediately. Wings will either come whole which requires some chopping, or divided into the main two parts

Wood: Oak or Hickory for a bold smokey flavour, otherwise fruitwoods such as Apple or Cherry make for a sweeter touch.

Preparation: split as necessary if required and give your wings some TLC; a good pat with some kitchen paper. This will help the wing absorb the seasoning and unleash it's full potential.

Rubs and Glazes: Now we can really have some fun. I'm a big fan of contrasting flavours so I like to split my wings in half. Go bold with a Habanero x Jalapeno x Lime hotness such as Hot & Hostile and something milder such as Garlic and Parmesan. I always find myself gravitating to one portion of Buffalo wings. That sweet heat is simply insatiable and a true tongue tickler. Liberally season both sides of said wings with your favourite rub and they're ready to be smoked or grilled - the choice is yours!

Instructions: These are as simple as cook and leave. Set your smoker to 250F/120C and it shouldn't take longer than 45 mins to cook to temp of 165F/75C. Now they're ready to glaze. Again, no right or wrong method, but you can't go wrong with your favourite sauce (just make sure it compliments your rub unless you're going rogue, in which case good luck to you buddy! In a pan, heat up some honey and your fav sauce (the more honey the stickier but sweeter your glaze) and simply stroke onto your wings (both sides you cheating fiend!). Allow 5 minutes for the glaze to tack up and quickly rest.

Resting: 5-10 minutes will do the trick. No one, and I mean no one, wants to burn their the end of their fingers, face and mouth. So be considerate and patient, I'm sure one can wait 5 minutes.