Ingredients
- 2 lbs chicken wings (split into flats and drumettes)
- 2 tbsp olive oil
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (optional, for heat)
- 1 tsp black pepper
- 1 tsp kosher salt
- 1 tbsp brown sugar (optional, for a touch of sweetness)
- 1/4 cup barbecue sauce (optional, for glazing)
Instructions
- Prepare the Wings:
- Rinse and pat the chicken wings dry with paper towels.
- Place them in a large bowl or resealable bag.
- Season the Wings:
- In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, kosher salt, and brown sugar.
- Drizzle olive oil over the wings and toss to coat evenly.
- Sprinkle the seasoning mixture over the wings, ensuring even coverage.
- Preheat the Smoker:
- Set your smoker to 225°F (107°C) and add wood chips of choice (hickory, apple, or cherry wood work well).
- Smoke the Wings:
- Arrange the seasoned wings on the smoker grate in a single layer, leaving space between them for even cooking.
- Smoke for 1.5–2 hours or until the internal temperature of the wings reaches 165°F (74°C).
- Optional Glaze:
- If desired, brush barbecue sauce on the wings during the last 10–15 minutes of smoking for a sticky, flavorful glaze.
- Crisp the Wings (Optional):
- To achieve crispy skin, transfer the wings to a preheated grill or broiler for 2–3 minutes on each side.
- Serve:
- Remove the wings from the smoker and let them rest for 5 minutes.
- Serve with ranch, blue cheese dressing, or your favorite dipping sauce.
Enjoy your smoky, flavorful chicken wings!
Let me know if you’d like to customize this further!