Instructions: I made this for the Boston area Chileheads Hotluck on October 27, 1996 and it turned out pretty good, if I do say so myself.

Sprinkle the chicken wings liberally with salt and cayenne. Put into the smoker at 200 degrees for three hours smoking with a combination of hickory and cherry wood.

Remove wings from smoker and cut apart the "drumstick" and wing sections discarding the wing tips.

Combine the butter and hot sauce in a sauce pan and heat until steaming.

Pour the sauce over the wings and enjoy!

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