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Smoked Chicken Wings

Smoked Chicken Wings
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Learn to make tender, juicy smoked chicken wings infused with rich smoky flavor and a perfect crispy skin. This easy recipe guides you through prepping, seasoning, and smoking wings using simple ingredients and techniques that deliver irresistibly flavorful wings every time, ideal for any occasion and can be customized to suit your taste or dietary needs.

Ingredients

Scale

Chicken Wings

  • Fresh chicken wings, whole, split into flats and drumettes (amount as desired, e.g., 2-3 pounds)

Dry Rub Seasoning

  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp brown sugar

Smoking

  • 1–2 cups wood chips (hickory, applewood, or cherry), soaked in water for 30 minutes

Additional Ingredients

  • 2 tbsp olive oil or vegetable oil
  • Optional: barbecue sauce, buffalo sauce, honey BBQ sauce, or other glaze of choice

Instructions

  1. Prep the Wings: Pat the chicken wings dry thoroughly with paper towels to remove excess moisture, which is crucial for achieving crispy skin. If not pre-separated, cut the wings at the joints into flats and drumettes. Lightly coat the wings with olive or vegetable oil to help the seasoning stick evenly.
  2. Apply the Dry Rub: Generously sprinkle your prepared dry rub seasoning all over the wings, ensuring every surface is thoroughly coated. Take your time to let the rub settle and absorb into the wings for enhanced flavor.
  3. Prepare Your Smoker: Preheat your smoker to a steady temperature between 225°F and 250°F. Drain your soaked wood chips and add them to the smoker to produce a gentle, aromatic smoke.
  4. Smoke the Wings: Arrange the wings in a single layer on the smoker rack, spacing them slightly apart to allow smoke circulation. Smoke for 1.5 to 2 hours or until the internal temperature reaches 165°F, keeping the smoker lid closed as much as possible to maintain consistent heat and smoke flow.
  5. Finish Over High Heat: To achieve perfectly crispy skin, finish the smoked wings over high heat for 5 to 10 minutes. Use a hot grill or broiler and turn the wings occasionally to prevent burning and boost texture and flavor intensity.
  6. Optional Glaze or Sauce: If desired, lightly coat the wings with your favorite barbecue, buffalo, honey BBQ sauce, or glaze. Return wings to the heat briefly for a few minutes just to set the sauce without losing crispiness.

Notes

  • Always dry wings thoroughly before seasoning to ensure crispiness.
  • Use a meat thermometer to accurately check internal temperature and prevent over- or undercooking.
  • Choose your wood chips based on flavor preference: fruity woods like apple or cherry add sweetness, while hickory provides a robust smoky taste.
  • Maintain a low and slow smoking temperature for tender, juicy wings.
  • Let wings rest for 5 minutes after cooking to allow juices to redistribute.
  • Frozen wings can be used if fully thawed and patted dry before cooking.
  • The sauce is optional; dry rub wings alone are delicious.
  • For gluten-free options, ensure all spice blends and sauces are gluten-free.

Nutrition

Keywords: smoked chicken wings, grilled wings, barbecue wings, smoky wings, crispy chicken wings, gluten free wings, party appetizer

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