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Best Smoked Chicken Wings

Best Smoked Chicken Wings

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Why Smoke Chicken Wings?

Unlike frying or baking, smoking infuses wings with a rich, complex flavor you just can’t get any other way. Plus, when done right, the skin turns crispy while the inside stays tender and juicy.

Here’s what makes smoked wings stand out:

  • Deep, natural smoke flavor
  • Crispy skin without deep frying
  • Great for dry rubs or saucy finishes
  • Easy to customize and scale up for parties

Ingredients

This recipe makes about 3–4 servings (double or triple for more).

What You’ll Need:

  • 2 lbs chicken wings (flats and drumettes)
  • 2 tablespoons olive oil
  • 1 tablespoon baking powder (for crispy skin)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (optional for heat)

Optional Sauces for Finishing:

  • Buffalo
  • BBQ
  • Honey garlic
  • Lemon pepper butter

Equipment

  • Smoker (pellet, offset, or electric)
  • Meat thermometer
  • Cooling rack or smoker-safe tray
  • Wood chips or pellets (hickory, apple, cherry, or pecan are great choices)

How to Make the Best Smoked Chicken Wings

🔪 Step 1: Prep the Wings

  • Pat wings dry with paper towels to remove excess moisture (important for crispy skin).
  • Place wings in a large bowl, toss with olive oil.
  • In a small bowl, mix salt, pepper, paprika, garlic powder, onion powder, cayenne, and baking powder.
  • Sprinkle seasoning mix over wings and toss until evenly coated.

🔥 Tip: Baking powder (not baking soda) helps break down proteins in the skin, giving it a crispy texture in the smoker.

🌬️ Step 2: Air Dry the Wings (Optional but Recommended)

  • Place wings on a wire rack and refrigerate uncovered for 2–8 hours.
  • This helps the skin dry out further and improves crispiness.

🔥 Step 3: Preheat Your Smoker

  • Preheat smoker to 250°F (120°C).
  • Add wood of your choice—fruit woods like apple or cherry add mild, sweet flavor, while hickory gives a stronger smoke.

🍗 Step 4: Smoke the Wings Low and Slow

  • Arrange wings on the smoker grates or a wire rack.
  • Smoke at 250°F for about 1.5 to 2 hours, or until the internal temperature hits 165°F.

For extra crispy skin, finish at a higher temp (see next step).

🔥 Step 5: Optional – Crisp Up the Skin

  • When wings reach 160°F–165°F, crank up the heat to 375°F–400°F for 10–15 minutes to crisp the skin.
  • Alternatively, toss them under a broiler for 3–5 minutes per side.

🍯 Step 6: Sauce or Serve Dry

  • Once cooked, toss wings in your favorite sauce or serve dry with a dipping sauce on the side.
  • Let wings rest for 5 minutes before serving.

Flavor Variations

Here are some fun ways to change things up:

🧂 Dry Rubs:

  • Lemon Pepper + Garlic
  • Cajun spice
  • Brown sugar + chili powder

🥣 Sauces:

  • Classic Buffalo
  • Maple BBQ
  • Teriyaki glaze
  • Garlic Parmesan butter

Serving Suggestions

Smoked wings are a hit at any gathering. Serve them with:

  • Celery sticks & ranch or blue cheese
  • Cornbread
  • Grilled vegetables
  • Loaded potato salad
  • Cold beer or lemonade

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