Step 1

Add a drizzle of olive oil to a saucepan over MED heat.  Add onion and garlic and cook about 5 minutes.  Add in bourbon and continue cooking about 3 minutes.

Step 2

Add tomato paste and whisk to break it up.  Add all remaining sauce ingredients and whisk to combine.  Increase heat to MED-HIGH and bring to a boil.  Reduce heat to MED-LOW or LOW and simmer for about 15-20 minutes.

Step 3

Pour sauce through a fine mesh sieve to strain out onion and garlic pieces if you like a smooth, glossy sauce.  Set aside and cool.  Store leftover bbq sauce in an airtight container in the refrigerator for 2-3 weeks.

Step 4

Pat chicken wings dry with a clean paper towel.  Add wings to a large mixing bowl and toss with vegetable oil.  Add rub and massage into the wings, making sure each wing is coated.

Step 5

Add hickory wood pellets to hopper.  Turn on smoker, open lid and set to the SMOKE setting.  Heat on SMOKE, with the lid open, for 5-10 minutes, until very smoky.  Add chicken wings to oiled grill grates, set smoker to 250 F degrees.  Close smoker lid and smoke for 2 hours 30 minutes, or until chicken wings reach an internal temperature of 165 F degrees.  Use an instant read meat thermometer to insure accurate cooking temperatures.

Step 6

Change smoker setting to HIGH and baste chicken wings on both sides with bourbon bbq sauce.  Cook wings for 5 minutes, then flip them over and cook 3-5 minutes on the other side.

Step 7

Select SHUT DOWN on smoker and remove chicken wings to a foil or parchment lined plate or baking sheet.  Let rest 5-10 minutes.  Turn smoker off and unplug it.

Step 8

Eat wings as is, or brushed with additional bbq sauce.  Dip in blue cheese or ranch dressing and serve with celery and carrots for a traditional experience.