TONY NEELY / NEELY'S BARBECUE
3 lbs. whole chicken wings
1 teaspoon lemon pepper seasoning
1 teaspoon poultry seasoning
1 teaspoon dried parsley
3 ounces barbecue seasoning
3 tablespoons hickory chips
8 ounces honey barbecue sauce
Rinse wings and season with lemon pepper, poultry seasoning, dried parsley, and barbecue seasoning.
Place the Cameron's Smoker on the stove top. Set the temperature to medium heat, add hickory chips to the bottom of the smoker, wrap the drip pan with foil and place over the hickory chips. Place the wire rack over the drip pan, place wings on the rack and cover with the lid over the smoker.
Cook the wings for one and half hours. Remove the lid and brush the wings with barbecue sauce, flip the wings and continue to mop with barbecue sauce for 15 minutes. Remove wings and serve.