HerbInfused Smoky Mustard DryRub Chicken Wings Serves a Crowd

Instructions

1. 1

   In a large bowl, combine the mustard powder, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, dried thyme, dried rosemary, and cayenne pepper. Mix thoroughly to create the herb-infused dry rub.

2. 2

   Rinse the chicken wings under cold water and pat them dry with paper towels.

3. 3

   Place the chicken wings in several large bowls or pans, then evenly sprinkle the herb-infused dry rub mixture over the wings. Use your hands or tongs to ensure all the wings are thoroughly coated with the dry rub.

4. 4

   Cover the bowls or pans with plastic wrap or aluminum foil, and let the wings marinate in the refrigerator for at least 2 hours or overnight to allow the flavors to meld.

5. 5

   Preheat your smoker according to the manufacturer's instructions and set it to around 225°F (107°C). Prepare the smoker with wood chips of your choice for smoking.

6. 6

   Once the smoker is ready, arrange the chicken wings on the smoker's racks in a single layer. Smoke the wings for approximately 2-3 hours, or until they reach an internal temperature of 165°F (74°C).

7. 7

   After smoking, remove the wings from the smoker and let them cool for a few minutes.

8. 8

   Heat cooking oil in multiple deep pots or fryers to 375°F (190°C). Carefully lower the smoked chicken wings into the hot oil, frying them in batches for about 4-5 minutes, or until they turn golden brown and crispy.

9. 9

   Remove the wings from the oil and drain them on paper towel-lined trays to remove excess oil.

10. 10

    Serve the herb-infused smoky mustard dry-rub chicken wings hot as an appetizer or main dish. Arrange them on large platters or divide them into individual serving portions. They can be relished with your choice of dipping sauces or savored as a standalone dish.