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
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.
Prepare the chicken wings: Pat the wings dry using paper towels to remove moisture. This step is crucial for achieving crispiness!
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.
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.
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.
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.
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
Keywords: Smoked chicken wings, crispy wings, BBQ wings, smoked wings recipe, game day snacks