These smoked chicken wings are packed with flavor, boasting a crispy skin and tender, juicy meat. A simple dry rub combined with low and slow smoking creates an irresistible appetizer or main course.
Ingredients:
- For the Wings:
- 2-3 lbs chicken wings (drumettes and flats separated if desired)
- 1 tablespoon baking powder (for crispy skin)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked or sweet)
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Cooking spray or olive oil (for coating the grates)
- Optional Finishing Sauces:
- BBQ sauce
- Buffalo sauce
- Honey sriracha sauce
- Any sauce you like.
Instructions:
- Prepare the Wings:
- Pat the chicken wings dry with paper towels. This is crucial for crispy skin.
- In a medium bowl, combine the baking powder, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper (if using), thyme, and oregano. Mix well to create the dry rub.
- Place the chicken wings in a large bowl and sprinkle the dry rub evenly over them. Toss to ensure all wings are thoroughly coated.
- Prepare the Smoker:
- Preheat your smoker to 225-250°F (107-121°C).
- Add your preferred wood chips or chunks. Hickory, apple, or pecan work well with chicken.
- Lightly coat the smoker grates with cooking spray or olive oil to prevent sticking.
- Smoke the Wings:
- Arrange the chicken wings in a single layer on the smoker grates, ensuring they are not overcrowded.
- Smoke the wings for 2-2.5 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
- If you want crispier skin, you can raise the smoker temperature to 350-375°F (177-190°C) for the last 15-20 minutes of cooking. Watch them closely to prevent burning.
- Sauce (Optional):
- If desired, toss the smoked chicken wings in your favorite sauce in a large bowl.
- Alternatively, you can serve the sauce on the side for dipping.
- Serve:
- Serve the smoked chicken wings immediately. Enjoy!
Tips for Success:
- Dry Skin is Key: Patting the wings dry is essential for crispy skin.
- Baking Powder Magic: The baking powder helps to dry out the skin and create a crispy texture.
- Temperature Control: Maintaining a consistent smoker temperature is crucial for even cooking.
- Internal Temperature: Always use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Wood Choice: Experiment with different wood chips to find your favorite flavor combination.
- Resting: allowing the wings to rest for 5-10 minutes after smoking and before saucing, will help the juices redistribute.
Enjoy your delicious smoked chicken wings! Sources and related content