Cluck & Squeal Montreal Style Smoked Chicken Wings

Pat the wings dry, then coat them with Cluck & Squeal Montreal Gold Seasoning & BBQ Rub. Shake well so the wings are evenly coated but you can still see the chicken skin through the rub.

Set up your offset, charcoal or pellet smoker, or your BBQ for indirect heat, at 250°F / 120°C. Hickory, mesquite, apple or cherry wood all work well.

Smoke the wings for about 90 minutes, until they reach at least 165°F / 74°C inside. For extra-tender wings, take them to 175–180°F / 79–82°C. Cooking low and slow renders the fat and crisps the skin.

Oven option: roast the wings on a rack at 400°F / 200°C for about 45 minutes, until the skin is crispy and they reach the same internal temperature.

Melt 1 stick (½ cup) unsalted butter and stir in 2 tbsp lemon juice. Add more butter for more wings, or more lemon juice for more tang.

Toss the wings in the Lemon Butter Sauce, or serve it on the side for dipping. It's that easy. Serve and enjoy!