Smoking meat is easy, even for beginners

Cut the wings into two pieces and discard the tips. Season both sides with poultry rub or salt and pepper. Set aside.

The key is to learn how to use the technique of indirect heat. Simply light a charcoal chimney full of briquettes. Please don’t use lighter fluid. That stuff is worse than liquid smoke and is a curse to the world of grilling and smoking. When the flame starts to appear and 75 percent of the coals are lit, dump them in a pile on one side of the grill. You can also purchase gates that attach to the grate at the bottom of the grill, which help you keep the coals contained in one area.

For this recipe, I used some applewood chips and cherry wood chips. Hickory in this case is a bit too strong. Simply sprinkle a handful of both chips (or your favorite) on the hot coals. I do not soak them in water. The smoke flavor does not come from steam but from the wood itself as it is burned to coals.

I used a cookie cooling rack to create a two-decker cooking area, as you can see in the picture. Spray the cookie rack and the grill with cooking spray to prevent sticking. Arrange the wing pieces on both racks and open the vent on the lid to 50 percent open. Make sure the vents are open at the bottom of the grill as well. As you place the lid on the grill, make sure the vent is directly above the chicken. Allow to smoke for 1 to 1 1/2 hours. You’ll know they are done when the wings darken up and the skin becomes firm and a bit crispy.

While the wings are smoking, make the Buffalo sauce by combining the butter, hot sauce, vinegar and Worcestershire sauce over medium-high heat. Once the ingredients are whisked together, turn the heat down to very low and place a lid over the sauce.

Bring in the smoky wings and toss in the Buffalo sauce. Serve alongside celery and carrots and use the dressings as a dipping sauce. These may be the best Buffalo wings you have ever had.