These smoked chicken wings are full of flavor and perfect for any gathering. Seasoned to perfection and cooked low and slow, they’re a real treat for your taste buds!
Who doesn’t love crispy skin and smoky goodness? I always make extra because they disappear fast! Pair them with your favorite dipping sauce for an extra kick!
Key Ingredients & Substitutions
Chicken Wings: Fresh wings are ideal, but you can use frozen wings. Just remember to thaw them completely before cooking. I love using a mix of flats and drumettes for variety, but you can choose your favorite style!
Olive Oil: This helps the rub stick and contributes to crispiness. If you’re out, you can use vegetable oil or canola oil without changing the flavor much.
Paprika: Sweet paprika is excellent for color and flavor. You could use smoked paprika for extra smokiness or even a bit of cayenne for more heat if that’s your taste.
Barbecue Sauce: Any of your favorite sauces will work here. For a healthier option, try a sugar-free or homemade sauce. My favorites are tangy or vinegar-based sauces for that extra zing!
How Do You Get the Perfect Crispy Skin on Smoked Wings?
Getting crispy skin on smoked wings can be tricky but it’s totally achievable! Start by patting the wings dry with paper towels. This step is key for removing moisture, ensuring your skin crisps up nicely. Also, the rub should cover the wings evenly for the best flavor.
- Let the wings sit at room temperature for 30 minutes before smoking.
- Consider briefly grilling or increasing the smoker’s temperature at the end to get that desired crunch.
- Don’t over-crowd the wings on the rack; air needs to circulate for even cooking.
Smoked Chicken Wings
Ingredients You’ll Need:
- 3 pounds chicken wings, separated into flats and drumettes
- 2 tablespoons olive oil
- 2 tablespoons paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/2 cup barbecue sauce (optional, for glazing)
- Wood chips (such as hickory or applewood) for smoking
How Much Time Will You Need?
This delicious recipe takes about 15-20 minutes for preparation and 1.5 to 2 hours for smoking. Be sure to plan a little extra time if you want to achieve a crispy glaze on your wings!
Step-by-Step Instructions:
1. Preparing the Wings:
Start by patting the chicken wings dry with paper towels to get rid of any extra moisture. This step is super important to ensure your wings have a nice crispy crust when they’re done!
2. Making the Dry Rub:
In a small bowl, mix together the paprika, brown sugar, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne pepper (if you’re adding some heat). This blend is what will give your wings that fantastic flavor!
3. Coating the Wings:
Place the wings in a large mixing bowl. Drizzle them with olive oil and give them a good toss to coat evenly. Next, sprinkle the dry rub over the wings and toss again until they’re all nicely covered.
4. Preheating the Smoker:
Now it’s time to preheat your smoker to 225°F (107°C). Don’t forget to add your soaked wood chips to infuse that lovely smoky flavor into your wings!
5. Smoking the Wings:
Arrange the wings in a single layer on the smoker rack. Let them smoke for about 1.5 to 2 hours, or until they reach an internal temperature of 165°F (74°C). You’ll love the rich aroma wafting through the air!
6. Optional Glaze and Finishing:
If you want your wings to have a shiny, delicious glaze, brush them with barbecue sauce and place them on a hot grill for a few minutes, or raise the smoker’s temperature to about 350°F (175°C) for 5-10 minutes. Turn them once, until the sauce is caramelized and just a bit charred.
7. Serving:
Once they’re done, remove the wings from the smoker or grill and let them rest for a few minutes. You can serve them on their own or with your favorite dipping sauce for even more flavor. Enjoy your smoky, tender, and flavorful chicken wings!
Can I Use Frozen Chicken Wings for This Recipe?
Yes, you can use frozen wings, but be sure to fully thaw them first! You can do this in the fridge overnight or use the cold water method: seal the wings in a bag and submerge in cold water for about an hour. Make sure to pat them dry before seasoning!
Can I Prepare the Wings Ahead of Time?
Absolutely! You can marinate the wings with the rub and oil a day in advance. Just cover them and store them in the fridge. This allows the flavors to meld nicely before smoking the next day!
What’s the Best Way to Store Leftover Wings?
Store any leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This will help retain their crispiness!
Can I Use Other Woods for Smoking?
Definitely! While hickory and applewood are great choices, you can experiment with other woods like cherry, pecan, or mesquite for different flavor profiles. Just remember that each wood imparts its unique taste, so feel free to mix and match!
