These smoked chicken wings are juicy and full of flavor! They get a nice, smoky taste that makes them perfect for any gathering or game day party.
Let’s be real, the best part is the crispy skin. I could munch on these all day and still want more! Just toss them in your favorite sauce, and you’re ready to impress.
Key Ingredients & Substitutions
Chicken Wings: The main star here! Fresh wings are best, but frozen wings can work too. Just ensure they’re fully thawed and patted dry for optimal crispiness.
Smoked Paprika: This adds a wonderful smoky flavor. If you don’t have any, regular paprika can substitute, but you might miss that smoky essence. You could also try chipotle powder for a different kick!
Brown Sugar: This gives the wings a nice balance of sweetness and helps with caramelization. You can swap it with honey or maple syrup, but be cautious with the quantity; start with less to avoid burning.
Wood Chips: Hickory, apple, or cherry add different flavor notes. If you can’t find these, any wood chips made for smoking will do, but avoid softwoods like pine which can impart a bitter taste.
How Do I Get Crispy Chicken Wings?
Crispy skin is crucial for chicken wings, and here’s how to achieve it:
- Start by patting the wings dry, which helps remove moisture for better crisping.
- Coat wings with olive oil before applying the dry rub. The oil acts as a barrier, allowing the skin to crisp up.
- Smoke low and slow at 225°F (107°C) first, then finish at a higher temperature (375°F/190°C) to get that perfect crunch.
- Monitor the wings closely when crisping, turning them occasionally for even cooking.
By following these tips, you’ll enjoy perfectly crispy and flavorful smoked chicken wings every time!
Smoked Chicken Wings
Ingredients You’ll Need:
- 3 pounds chicken wings, tips removed and wings split at the joint
- 2 tablespoons olive oil
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/4 cup brown sugar
- Wood chips for smoking (hickory, apple, or cherry wood recommended)
- Ranch or blue cheese dressing, for serving
- Celery sticks, for serving (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and around 2 to 2.5 hours of cooking time, including smoking and crisping. So in total, you will spend around 2 to 3 hours preparing the wings and waiting for them to cook to tasty perfection!
Step-by-Step Instructions:
1. Prepare the Wings:
Start by patting the chicken wings dry with paper towels. This will help the skin become crispy when cooked. Make sure they’re as dry as possible!
2. Make the Dry Rub:
In a small bowl, combine the smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper (if you like it spicy), salt, black pepper, and brown sugar. Mix everything together until well combined.
3. Season the Wings:
Place the wings in a large bowl or a zip-top bag. Drizzle the olive oil over the wings and toss them well to coat. After that, sprinkle your dry rub over the wings and rub it in so that each wing is fully coated with flavor!
4. Preheat the Smoker:
Get your smoker ready by preheating it to 225°F (107°C). It’s time to add those wood chips, following the instructions for your smoker on how to do so.
5. Smoke the Wings:
Arrange the seasoned wings on the smoker rack, giving them some space to breathe so the smoke can circulate well. Smoke the wings for about 1.5 to 2 hours. Keep an eye on them until they reach an internal temperature of 165°F (74°C) and have that delicious smoky aroma.
6. Crisp the Skin:
If you want crispy skin (and who doesn’t?), increase the smoker or grill temperature to 375°F (190°C). Alternatively, you can transfer the wings to a hot grill or oven. Cook for an additional 10-15 minutes, turning them occasionally until they’re as crispy as you like.
7. Serve:
Once they’re done, take the wings out of the smoker and let them rest for a few minutes. Serve those beautiful wings hot with ranch or blue cheese dressing, and don’t forget the celery sticks on the side if you’re feeling fancy!
Enjoy your delicious smoked chicken wings with all that smoky flavor and a perfectly crispy exterior!
Can I Use Frozen Chicken Wings for This Recipe?
Yes, you can use frozen chicken wings! Make sure to fully thaw them in the refrigerator overnight or by submerging them in cold water before patting them dry and proceeding with the recipe.
Is There a Way to Adjust the Spiciness?
Absolutely! If you prefer milder wings, you can omit the cayenne pepper from the dry rub. For extra heat, you can add more cayenne or include hot sauce during the serving!
Can I Make the Wings Ahead of Time?
Yes, you can prepare the wings and season them a day in advance. Just store them in the refrigerator in an airtight container until you’re ready to smoke them. They may take a little longer to reach the desired temperature during cooking if they’re cold from the fridge.
What’s the Best Way to Store Leftover Wings?
Store any leftover wings in an airtight container in the fridge for up to 3 days. To reheat, place them in a hot oven or air fryer until warmed through, which will help restore some of that crispy texture!
