Easy Chicken and Vegetable Traybake

Ingredients

• 3 lbs Chicken Wings (About 24 wings, fresh or fully thawed. Pat dry with paper towels for crispier skin.)
• 2 tbsp Olive Oil (Extra virgin olive oil, for tossing the wings with seasonings.)
• 1 tsp Kosher Salt (Or to taste, enhances the flavor of the wings.)
• 1 tsp Black Pepper (Freshly ground, adds a spicy note.)
• 1 tbsp Garlic Powder (For a savory garlic flavor.)
• 1 tbsp Onion Powder (Adds a subtle onion flavor.)
• 0.5 tsp Cayenne Pepper (Optional, for a spicy kick. Adjust to taste.)
• 1.5 cups Bourbon Bbq Sauce (Your favorite brand or homemade, for glazing the wings. Reserve some for serving.)
• 2 tbsp Green Onions (Chopped, for garnish (optional).)
• 2 tbsp Fresh Parsley (Chopped, for garnish (optional).)

Instructions

1. In a large bowl, toss the chicken wings with olive oil, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Mix well to ensure the wings are evenly coated.
2. Preheat your smoker to 225°F (107°C). Use hickory, applewood, or pecan wood chips for the best smoke flavor. Soak the wood chips in water for 30 minutes prior to smoking.
3. Place the seasoned wings directly on the smoker grate, leaving space between each wing. Smoke for 2 hours, flipping the wings after 1 hour to ensure even cooking.
4. Increase the smoker temperature to 350°F (177°C).
5. Brush the wings generously with bourbon BBQ sauce. Continue to smoke for another 30 minutes, flipping and basting with more sauce every 10 minutes to build a sticky glaze.
6. Ensure the internal temperature of the wings reaches 165°F (74°C). Use a meat thermometer to check the temperature.
7. Remove the wings from the smoker and let them rest for 5-10 minutes before serving.
8. Garnish with chopped green onions or fresh parsley, if desired. Serve warm with extra bourbon BBQ sauce on the side.