Ingredients
- 2 lbs chicken wings (split into flats and drumettes)
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp cayenne pepper (optional, for heat)
- 2 tbsp brown sugar
- Your favorite BBQ sauce (optional, for glazing)
Instructions
- Prepare the wings: Pat chicken wings dry with paper towels to remove excess moisture.
- Season: In a large bowl, toss wings with olive oil and all dry seasonings until evenly coated.
- Preheat smoker: Heat your smoker to 225°F (107°C). Use wood chips like hickory, apple, or mesquite for the best flavor.
- Smoke the wings: Place the wings directly on the smoker rack. Smoke for 1½ to 2 hours, until the internal temperature reaches 165°F (74°C).
- Crisp them up: Increase the smoker or grill temperature to 375°F (190°C) for 10–15 minutes to make the skin crispy.
- Optional glaze: Brush with BBQ sauce during the last 5 minutes for a sticky, smoky finish.
- Serve: Remove from smoker, rest for a few minutes, then serve hot with ranch or blue cheese dip.
Would you like me to make this recipe spicy BBQ-style or sweet and smoky version next?
