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Smoked Chicken Wings

Smoked Chicken Wings
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These Smoked Chicken Wings offer a juicy, smoky, and flavorful experience with tender meat, crispy skin, and an enticing deep smoky aroma. Perfect for BBQs, game day parties, or any gathering, this recipe is easy to follow for beginners and flexible enough for customization, delivering a crowd-pleasing appetizer that’s sure to impress.

Ingredients

Scale

Chicken Wings and Seasoning

  • Fresh whole chicken wings, split into drumettes and flats (quantity as desired, typically 2-3 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon brown sugar

Smoking Wood Chips

  • Hickory or apple wood chips, as needed for smoking

Instructions

  1. Prep the Wings: Pat the chicken wings dry thoroughly using paper towels to help achieve crispy skin. Separate the wings into drumettes and flats if not pre-split. Drizzle them lightly with olive oil to help the seasoning stick, then evenly coat with salt, pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Let the wings rest for about 15 minutes so the seasoning can absorb.
  2. Prepare Your Smoker: Preheat your smoker to a steady 225°F (107°C). Add your preferred wood chips, such as hickory or apple, to create a balanced sweet and smoky flavor. Make sure the smoker maintains a consistent temperature throughout the cooking process.
  3. Smoke the Wings: Place the wings directly on the smoker racks in a single layer, ensuring they do not touch so smoke can circulate evenly. Maintain a temperature of 225°F and smoke the wings for approximately 1.5 to 2 hours until the internal temperature reaches 165°F and the skin develops a deep golden color.
  4. Crisp Them Up: After smoking, transfer the wings to a hot grill or place under a broiler for 5 to 10 minutes to crisp up the skin. Watch carefully to avoid burning, aiming for golden, crispy skin with juicy, tender meat inside.
  5. Serve or Sauce: Serve your smoked chicken wings as-is or toss them in your favorite sauce such as buffalo hot sauce, BBQ sauce, or a honey mustard glaze. Customize to your liking and enjoy!

Notes

  • Dry thoroughly: Patting the wings dry before seasoning ensures crispy skin after smoking.
  • Use a thermometer: Check the internal temperature to avoid undercooking or overcooking; wings are done at 165°F.
  • Keep the lid closed: Resist opening the smoker frequently to maintain steady temperature and proper smoke flow.
  • Choose the right wood chips: Apple wood provides a sweet, mild smoke, while hickory offers a stronger, bold flavor.
  • Double layer flavor: Coat wings lightly with oil before applying dry rubs to maximize seasoning adherence.
  • Variations: Try spicy buffalo, Asian-inspired marinate, different dry rub blends, gluten-free substitutions, or a sweet honey mustard glaze for different flavor profiles.
  • Storage: Refrigerate leftovers in airtight containers for 3-4 days or freeze up to 3 months. Reheat in the oven at 350°F for 10-15 minutes to preserve crispiness.
  • Serving suggestions: Garnish with fresh herbs or sesame seeds; serve with celery sticks, lime wedges, coleslaw, fries, or baked beans.

Nutrition

Keywords: smoked chicken wings, BBQ wings, smoked wings, grilled chicken wings, game day recipe, finger foods, appetizers, gluten free wings

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