Smoked chicken wings are the ultimate combination of smoky, savory, and crispy. Infused with the rich flavors of wood smoke, these wings are tender on the inside and perfectly crispy on the outside. Whether you’re grilling for a family gathering, game day, or just craving a savory treat, this smoked chicken wing recipe will take your taste buds on an unforgettable journey. Paired with a delicious sauce, these wings are sure to be a hit at any event.
Ingredients:
- 12 whole chicken wings
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon brown sugar (optional, for a touch of sweetness)
- Wood chips (preferably hickory, applewood, or mesquite)
For the Sauce (Optional):
- ½ cup barbecue sauce
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon hot sauce (optional, for a spicy kick)
Instructions:
- Prepare the Chicken Wings:
Start by patting the chicken wings dry with paper towels. Removing excess moisture is key to getting that crispy skin. Place the wings in a large bowl. - Season the Wings:
Drizzle the olive oil over the wings, making sure each one is coated evenly. In a small bowl, combine garlic powder, onion powder, smoked paprika, black pepper, salt, cayenne pepper, and brown sugar (if using). Sprinkle this seasoning mixture over the wings, tossing them well until fully coated. - Preheat the Smoker:
Preheat your smoker to 225°F (107°C). Add your wood chips to the smoker box, allowing them to start producing a nice, steady smoke. Hickory, mesquite, or applewood are all excellent choices for flavor. - Smoke the Chicken Wings:
Arrange the seasoned chicken wings on the smoker grate, making sure they’re not crowded. Close the lid and let the wings smoke for 1.5 to 2 hours, or until the internal temperature of the wings reaches 165°F (74°C). The low-and-slow process will ensure that the wings are tender while absorbing the smoky flavor. - Crisp the Skin (Optional):
For extra crispy skin, you can increase the smoker’s temperature to 375°F (190°C) during the last 15-20 minutes of smoking. Alternatively, you can finish the wings on a grill or in an oven for a few minutes. - Prepare the Sauce (Optional):
While the wings are smoking, mix together barbecue sauce, honey, apple cider vinegar, and hot sauce (if desired) in a small saucepan. Simmer over low heat, stirring occasionally, until the sauce thickens, about 5-10 minutes. Brush the sauce on the wings during the last 10 minutes of smoking, or serve it on the side. - Serve and Enjoy:
Once the wings are done, remove them from the smoker and let them rest for a few minutes before serving. If you haven’t already glazed the wings, brush the sauce over them for an added burst of flavor. Serve with your favorite dipping sauces and enjoy!