Dueling Smoked Wings

by David Slade, Willow Seasonings and  Blends

Recently we had a guest on a regional show that I co-host, Colorado Sports Connection, for a pregame show before the Broncos/Browns Game.  Gary Robinson, made his debut as we introduced a pregame segment of game day recipes.   

His first show he went with a standby, “Wings.”  But instead of just wings, he smoked them, but also used Willow Seasoning Rubs as a base to do an Asian Fusion and Mexican Fusion to his smoked wings. 

They are tasty, and I hope you enjoy as much as we did. 


Feisty Lime Wings with and Avocado Crème


  • Wings
  • 20 Chicken Wings-trimmed, separated, and patted dry

  • Willow Seasonings High Elevation Rub

  • Willow Seasonings Feisty Lime Seasoning

  • Crème Sauce
  • 2 Avocados

  • 2 tsp Willow Seasonings Feisty Lime Seasoning

  • 20 fresh basil leaves (about a hand full)

  • 1 clove garlic crushed

  • 1 tablespoon cilantro, chopped

  • 4 tablespoons olive oil


  • Heat Smoker to 220
  • Cover wings with High Elevation, then Feisty Lime seasonings, in that order and to taste, and place in smoker
  • Spritz wings every half hour with apple juice if desired, to open up meat pores
  • Combine all ingredients of crème sauce to blender and blend to a smooth sauce and set aside
  • When wings are done, about a1 1/2 -2 hours, remove them, and serve with the crème on the side or drizzled over them…enjoy

Asian Sweet Smoked Wings



  • Set smoker to 225 and High Smoke
  • Apply the combinations of rubs, High Elevation first, then Sweet Smoke to desired taste and strength, and place wings on top shelf of smoker.
  • Spritz wings with apple juice every 30 minutes, if desired.
  • Combine all ingredients up to sesame seeds into bowl and mix.
  • When wings are about 30 minutes from completion, apply a light glaze of the sauce to them
  • Remove wings from smoker, about a total cooking time of 1 1/2 – 2 hours and serve with sauce on side.
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