🍗 Smoked Chicken Wings
🧂 Ingredients (Serves 4):
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2–3 lbs chicken wings (whole or separated into drumettes and flats)
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1 tbsp olive oil (for coating)
Dry Rub:
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1 tbsp smoked paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp cayenne pepper (optional, for heat)
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1 tsp brown sugar (optional, for balance)
🔥 Instructions
1. Prep the wings:
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Pat wings dry thoroughly with paper towels (crispy skin needs dry wings).
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Toss with olive oil, then coat evenly with the dry rub mixture.
2. Preheat your smoker:
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Set smoker to 225°F (107°C).
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Use wood like hickory, apple, cherry, or pecan for best flavor.
3. Smoke the wings:
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Place wings directly on the smoker grate (or a wire rack).
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Smoke for 1.5 to 2 hours, until internal temp reaches at least 165°F (74°C) — ideally 175°F for wings (juicier and tender).
4. (Optional) Crisp them up:
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For extra crispy skin, increase heat to 375°F for the last 10–15 minutes, or finish in a hot oven or air fryer for 5–7 minutes.
🍯 Sauce Options (Optional Toss After Smoking):
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Buffalo: Melted butter + hot sauce (like Frank’s RedHot)
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BBQ: Your favorite smoky or spicy BBQ sauce
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Honey garlic: Honey + soy sauce + garlic
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Dry rub only: Skip sauce and serve them dry for max smoke flavor
🧊 Pro Tips:
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Let them rest 5 minutes before serving.
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Marinate ahead for even more flavor (rub or brine overnight).
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Use a drip pan to reduce flare-ups and mess in your smoker.
Want a sweet-and-spicy rub, Korean-style glaze, or a smoker-to-air fryer crisp method next?