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Smoked Chicken Wings

Smoked Chicken Wings
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These smoked chicken wings deliver the perfect combination of smoky aroma, tender juicy meat, and crispy skin. Easy to prepare with simple, fresh ingredients and versatile seasonings, they are perfect for any casual snack or party food occasion. Customize with your favorite rubs, sauces, or wood chips for a delicious twist on a classic favorite.

Ingredients

Scale

Chicken Wings

  • 2 to 3 pounds fresh chicken wings with skin on

Seasonings & Marinade

  • 1 tablespoon olive oil or melted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon brown sugar

Wood Chips

  • Hickory, apple, or mesquite wood chips or chunks (enough for 1.5 to 2 hours of smoking)

Optional Sauces

  • Buffalo sauce
  • BBQ sauce
  • Honey mustard

Instructions

  1. Prepare Your Wings: Pat chicken wings dry thoroughly with paper towels to remove excess moisture. Trim any excess skin or wing tips if desired. Toss the wings in olive oil or melted butter for even spice adherence. Coat wings evenly with the spice rub made from salt, pepper, paprika, garlic powder, onion powder, cayenne, and brown sugar. Allow wings to rest for 20-30 minutes so they can soak up the flavors.
  2. Preheat the Smoker: Set your smoker to maintain a steady temperature between 225°F and 250°F (107°C to 121°C). Add your chosen wood chips or chunks such as apple or hickory to produce a mild, sweet smoky flavor that complements the chicken.
  3. Smoke the Wings: Arrange the wings directly on the smoker racks spaced apart to allow even heat and smoke circulation. Smoke the wings for approximately 1.5 to 2 hours, flipping them halfway through the cooking time to cook evenly. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
  4. Crisp the Skin: To get a crispy finish, transfer the wings to a hot grill or under a broiler for 5-7 minutes per side. Watch carefully to avoid burning. This step seals in moisture while adding an irresistible crunch to the skin.
  5. Add Sauce (Optional): If you prefer sauced wings, toss the wings immediately after crisping in your favorite sauce such as buffalo, BBQ, or honey mustard while still hot. Serve immediately for the best flavor and texture.

Notes

  • Patting the wings dry before seasoning is crucial to achieve crispy skin.
  • Use light wood chips and maintain low smoking temperature to avoid overpowering smoke flavor.
  • A meat thermometer guarantees perfectly cooked wings without guesswork.
  • Flip wings evenly during smoking for uniform cooking and smoke absorption.
  • Let wings rest 5 minutes after smoking before serving to lock in juices.

Nutrition

Keywords: smoked chicken wings, BBQ wings, smoked wings recipe, crispy chicken wings, party appetizers

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