Johnny’s Barbecue’s chicken wings
Wash and clip tails from the number of wings you plan to serve. Put in pan and pat them dry.
Take dry rub (a Johnny’s Barbecue secret) or your preferred seasoning such as Tony Chachere’s and sprinkle on wings. Turn wings and sprinkle more to lightly cover all the way around the wings.
Put wings in smoker using hickory wood. If you do not have a smoker, bake wings over indirect heat. (NOTE: Tharpe Ward suggests the Big Green Egg grill, which has a rack to allow grillers to bake the wings on indirect heat with hickory chips.)
Cook wings at 280 degrees for 1 1/2 hours to 1 hour 45 minutes.
Crevolyn Wiley’s favorite football wings
1/2 cup soy sauce
1/2 cup Italian salad dressing
3 pounds chicken wings
1/4 cup butter
1 teaspoon soy sauce
1/3 cup hot sauce or to taste
Combine 1/2 cup soy sauce, Italian dressing and chicken wings in a large, zip-top bag. Close bag, toss wings and sauce together then refrigerate 4 hours to overnight.
Preheat the oven to 400 degrees. Remove the chicken wings from the marinade and pat dry. Lay the wings in a well-greased 9x13 casserole dish.
Bake for 40 minutes, turning wings occasionally, until they are well-browned and no longer pink.
Meanwhile, in a small saucepan, melt the butter. Stir in 1 teaspoon soy sauce and hot sauce. Place wings in a large bowl. Pour hot sauce mixture over wings; toss to mix well.
Serve immediately with blue cheese or ranch dressing and celery.