Description
These smoked chicken wings are tender and juicy inside with a crispy, golden-brown exterior. Slow-smoking with your favorite wood chips gives the wings a deep, smoky flavor, while finishing them at a higher heat ensures the perfect crunch. Serve them as a crowd-pleasing appetizer or a delicious main course for your next barbecue or game day!
Ingredients
For the wings:
- 2 lbs (about 20) chicken wings, separated into drumettes and flats
- 1 tablespoon baking powder (essential for crispiness)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for heat)
For the glaze (optional):
- ½ cup barbecue sauce
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
Instructions
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Preheat the smoker: Preheat your smoker to 225°F (107°C). Use wood chips like hickory, applewood, or cherry to add a rich smoky flavor to the wings.
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Prepare the chicken wings: Pat the wings dry using paper towels to remove moisture. This step is crucial for achieving crispiness!
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Season the wings: In a large bowl, mix together the baking powder, salt, pepper, garlic powder, smoked paprika, onion powder, and cayenne pepper. Toss the wings in the mixture until they’re evenly coated.
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Smoke the wings: Arrange the wings on the smoker grates, ensuring they’re in a single layer with space between each piece. Smoke the wings at 225°F (107°C) for 1 hour to allow the smoky flavor to penetrate.
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Crisp them up: After 1 hour, increase the smoker’s temperature to 375°F (190°C). Cook the wings for an additional 30-40 minutes, flipping them halfway through, until the skin becomes crispy and golden.
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Prepare the glaze (optional): In a small saucepan, combine the barbecue sauce, honey, and apple cider vinegar. Warm the mixture over low heat until smooth. During the last 5 minutes of cooking, brush the glaze onto the wings for a sticky, sweet finish.
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Serve and enjoy: Remove the wings from the smoker and let them rest for 5 minutes. Serve with your favorite dipping sauces and sides like ranch, blue cheese, celery, or carrot sticks. Enjoy the smoky, crispy goodness!
Notes
- Baking powder tip: Don’t skip the baking powder—it helps dry out the chicken skin and makes it incredibly crispy.
- Flavor customization: Feel free to use your favorite dry rub or marinade in place of the listed spices for a unique flavor twist.
- No smoker? You can bake these wings in an oven following the same method—just roast them at 250°F for 1 hour, then increase the heat to 425°F to crisp them up.
- Wood chips tip: Experiment with different wood chip flavors for varying results. Applewood gives a mild sweetness, while hickory offers a stronger smoky taste.
- Prep Time: 15 mins
- Cook Time: 1 h 40 mins
- Category: Appetizer or Main Dish
- Method: Smoking and Roasting
- Cuisine: American
Nutrition
- Serving Size: 5 wings
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 13 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 70 mg