Lemon Drop Apple Wood Smoked Wings

Rinse chicken and pat dry. Sprinkle chicken liberally with salt and pepper and drizzle with oil.

Place wings over the drip pan set over indirect heat.

Close the barbeque lid and slow smoke for 1.5 hours changing the smoke pouch when the smoke dissipates.

During the last ½ hour of cooking, baste chicken with maple lemon sauce.

Remove chicken from grill and toss with the left over maple lemon sauce. Serve with sour cream.

To prepare the maple lemon sauce, combine all ingredients in a small bowl and whisk. Reserve sauce.

Allow 4 cups (1 litre) of wood chips to soak in cool water for 1 hour. Set aside remaining dry wood chips for later.

Strain the wood chips. Place 2 cups (500mL) of wet wood chips on a large sheet of aluminum foil and mix in 1 cup (250mL) of dry chips, splash with bourbon (about 2 tablespoons – 30mL). Mix wet and dry woodchips and bourbon until evenly distributed.

Close the foil up loosely and make a sealed pouch. Pierce the pouch with a fork in several spots top and bottom to allow smoke to escape. Repeat to make another pouch (2 pouches in total).

Preheat one side of the barbeque to low heat for indirect cooking and smoking 220°F (104°C). Leave the other side turned off and slip a drip pan under the grates of side with heat off. Brush grill with oil to prevent sticking.

Place the smoke pouch on the side of the barbeque with direct heat. Wait for smoke.