Directions

1. Take 6 jalapenos and remove the stems and seeds. Place the peppers in a food processor and pulse until it becomes a chunky paste, do not fully puree.
2. Dump the paste into a saucepan and add the vinegar, sugar, celery salt, garlic powder and salt. Stir to combine and then place over medium/high heat and bring to a boil.
3. Reduce heat to maintain a very low simmer and reduce by ¼.
4. Preheat smoker to 350 degrees.
5. Toss the wings in a bowl with the olive oil and Cock-A-Doodle Brew rub to coat the wings well.
6. Place the wings directly on the smoker and cook for 45-50 minutes, turning once halfway through. Cook until the wings are crispy to your liking and reach an internal temperature of 165 degrees.
7. Once the sauce is mostly reduced, take the remaining jalapenos and slice them into ¼” slices and add to the sauce.
8. Cook for 4-5 minutes. Combine the cornstarch and cold water to make a slurry.
9. Bring the sauce up to a simmer again and add slurry to thicken.
10. Toss the cooked wings in the sauce and enjoy!