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Smoked Chicken Wings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 114 reviews
  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Smoking
  • Cuisine: American

Description

This smoked chicken wings recipe delivers tender, flavorful wings with a perfectly crispy skin. The wings are seasoned with a blend of spices and baking powder, smoked low and slow for 30 minutes, then finished with high heat to crisp up the skin. Serve them plain or tossed in your favorite BBQ or Buffalo sauce for a delicious appetizer or main dish that’s sure to impress.

Ingredients

Scale

Chicken Wings

  • 4 pounds chicken wings

Dry Rub

  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper

Optional

  • BBQ sauce or Buffalo sauce, for tossing

Instructions

  1. Prepare the Wings: If your wings aren’t already separated into flats and drumettes, start by cutting off the wing tips at the joint using a knife at the soft spot. Then, split the wing at the elbow joint by cutting through the skin to separate the drumette from the flat. Use firm pressure or carefully tap the knife to break through tougher joints.
  2. Season the Wings: Place the wings in a large zip-top bag. Sprinkle baking powder over them. In a small bowl, combine salt, garlic powder, onion powder, chili powder, black pepper, and cayenne pepper. Add this spice mixture to the bag, seal it, and toss to coat all wings evenly. Let them rest while you prepare your smoker.
  3. Smoke the Wings: Preheat your smoker for indirect heat at 250°F. Use lump charcoal and apple wood chunks for optimal flavor. Arrange the wings directly on the smoker’s grill grates on the indirect side. Close the lid and smoke for 30 minutes to infuse a rich, smoky flavor.
  4. Crisp the Wings: After smoking, increase the heat of the hot zone to 425°F to crisp the skin. If your smoker doesn’t have a grilling function, transfer the wings to a preheated gas grill at 425°F. Cook, flipping as needed, until the internal temperature reaches 175°F and the skin is crispy, which should take only a few minutes.
  5. Rest and Serve: Remove the wings from the grill and allow them to rest for 5 minutes. Serve them plain or toss in warmed BBQ or Buffalo sauce as desired for extra flavor.

Notes

  • Plan about 1 pound of wings per person when serving as a main dish.
  • Storage: Refrigerate leftover smoked wings in an airtight container for up to 3 days.
  • Reheating: Reheat leftovers in an oven or air fryer preheated to 400ºF for best results.
  • Freezing: Freezing is not recommended as wings lose their crispness. If freezing, store in airtight containers or freezer bags for up to 2 months.

Nutrition

  • Serving Size: 4 oz (about 3-4 wings)
  • Calories: 250
  • Sugar: 1g
  • Sodium: 550mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0.5g
  • Protein: 20g
  • Cholesterol: 80mg

Find it online: https://yumyy.com/smoked-chicken-wings-recipe/