Ingredients
2 pounds chicken wings
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1 teaspoon pepper
1/2 cup unsalted butter, melted
1/4 cup hot sauce
Preparation
Preheat your grill for indirect heat.
You will need to set up a cooler side and a hotter side.
In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper.
Place the chicken wings in a large bowl and sprinkle the spice mixture over them, tossing to coat.
Place the chicken wings on the cooler side of the grill and smoke them for 1 hour, or until they are cooked through and the internal temperature reaches 165°F (74°C).
In a small bowl, mix together the melted butter and hot sauce.
Brush the wings with the butter mixture and move them to the hotter side of the grill.
Grill the wings for an additional 5-10 minutes, or until they are crispy and caramelized.
Remove the wings from the grill and serve them hot, with your choice of dipping sauces or sides.
Smoked chicken wings are a crowd favorite, with their smoky, tender meat and crispy skin. Here’s a basic smoked chicken wings recipe, along with some great variations and tips to elevate your wings.
Basic Smoked Chicken Wings Recipe
Ingredients:
Wings:
2 lbs chicken wings (flats and drumettes)
2 tbsp olive oil (or any neutral oil)
Dry Rub:
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp brown sugar
1 tsp cayenne pepper (optional for heat)
1 tsp black pepper
1 tsp salt
Wood Chips:
Use hickory, applewood, or cherrywood chips for smoking.
Instructions:
Prep the wings:
Pat the chicken wings dry with paper towels. This step is key to achieving crispy skin.
Drizzle olive oil over the wings and toss to coat.
In a small bowl, mix all the dry rub ingredients. Generously season the wings with the rub, ensuring each piece is well-coated.
Set up the smoker:
Preheat your smoker to 225°F (107°C). Add your wood chips or wood chunks to the smoker.
Place the wings in the smoker in a single layer, leaving space between them for even cooking.
Smoke the wings:
Smoke the chicken wings for 1.5 to 2 hours, until they reach an internal temperature of 165°F (74°C).
For crispier skin, you can finish the wings on a grill or under a broiler for 3-5 minutes, but watch closely to prevent burning.
Serve:
Serve the smoked wings as-is or toss them in your favorite sauce.
Variations:
Honey BBQ Wings:
After smoking, toss the wings in a sauce made from ½ cup BBQ sauce and 2 tbsp honey. This creates a sticky, sweet, and tangy glaze.
Buffalo Smoked Wings:
Smoke the wings with the basic dry rub, then toss them in classic buffalo sauce made from melted butter and hot sauce (such as Frank’s RedHot).
Serve with blue cheese dressing and celery sticks.
Lemon Pepper Wings:
After smoking, toss the wings in melted butter mixed with lemon zest, lemon juice, and a generous amount of cracked black pepper.
Asian-Inspired Wings:
Create a glaze with soy sauce, honey, garlic, and ginger. After smoking, toss the wings in the glaze and finish them on the grill to caramelize the sauce.
Sprinkle with sesame seeds and chopped scallions.
Cajun-Style Wings:
Use a Cajun dry rub (paprika, cayenne, garlic powder, oregano, thyme, and black pepper) for a spicy kick.
You can serve them dry or toss them in a spicy garlic butter sauce.
Sweet and Spicy Wings:
Make a sauce with sriracha, honey, and lime juice. Toss the smoked wings in this sweet and spicy glaze and sprinkle with cilantro for a fresh finish.
Jerk Chicken Wings:
Use a Jamaican jerk seasoning for the rub, featuring allspice, thyme, cinnamon, and Scotch bonnet pepper.
After smoking, you can brush them with a light glaze of lime juice and honey for extra flavor.
Dry-Rub Only Wings:
Keep it simple and serve the wings with just the dry rub. You can use any variation of rubs (garlic herb, chipotle, or cumin-based) and let the smoky flavor shine.
Tips for Perfect Smoked Chicken Wings:
Pat the Wings Dry:
The drier the skin, the crispier it will get. After patting the wings dry, you can even let them sit uncovered in the fridge for an hour to air-dry before adding the rub.
Cook to Temperature, Not Time:
Use a meat thermometer to ensure the wings reach an internal temperature of 165°F (74°C).
Cooking to temperature ensures tender, juicy meat without overcooking.
Flip for Even Smoking:
About halfway through smoking, flip the wings to ensure even cooking and a uniform smoky flavor.
Finishing for Crispiness:
If you want crispier skin, finish the wings on a hot grill or under the broiler for a few minutes.
Just be careful not to burn them.
Try Different Woods:
Hickory is strong and savory, applewood and cherrywood are sweet and mild, and mesquite adds a bold flavor.
Experiment with different wood chips or mix them to customize your flavor profile.
Avoid Over-Smoking:
Over-smoking can make the wings too bitter. Stick to 1.5 to 2 hours of smoking for the best flavor.
Toss Wings in Sauce After Smoking:
If you like saucy wings, wait until after smoking to toss them in sauce.
This keeps the skin from getting soggy and ensures a perfect balance between the smoky flavor and the sauce.
Make Ahead for Parties:
Smoke the wings ahead of time and finish them on the grill just before serving for extra crispy skin.
They can also be reheated in the oven or on the grill without losing flavor.
Rub Rest Time:
For deeper flavor, apply the dry rub to the wings a few hours or even overnight before smoking.
This gives the spices time to infuse the meat.
With these variations and tips, you’ll be able to create smoked chicken wings that cater to any taste preference, whether you’re aiming for sweet, spicy, tangy, or simply smoky perfection.