Smoked chicken wings are a flavorful and tender treat with a smoky depth that comes from slow-cooking the wings in a smoker or on a grill. This method ensures that the wings are infused with the rich taste of wood smoke while remaining juicy on the inside and crispy on the outside. Here’s how to make them:
Ingredients:
- 10–12 chicken wings (whole or split into flats and drumettes)
- 2 tablespoons olive oil or vegetable oil
- Salt and pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika (for extra smokiness)
- 1 teaspoon chili powder or cayenne pepper (optional, for heat)
- 1 teaspoon dried thyme or oregano (optional)
- 1/2 cup of your favorite BBQ sauce or wing sauce (optional, for glazing)
Instructions:
1. Prep the Wings:
- Rinse the wings under cold water and pat them dry with paper towels. Drying the wings ensures a crispier skin during the smoking process.
- If using whole wings, you can leave them whole or split them into flats and drumettes by cutting at the joints with a sharp knife.
- Toss the wings in olive oil, then season with salt, pepper, garlic powder, onion powder, smoked paprika, chili powder (if using), and any other herbs or spices you like.
2. Prepare the Smoker:
- Preheat your smoker to 225–250°F (107–121°C). Choose a wood that complements chicken, such as hickory, applewood, cherry, or pecan, depending on your flavor preferences.
- If using a charcoal or pellet grill, make sure to add enough wood chips or pellets to generate smoke for about 1.5–2 hours of cooking.
3. Smoke the Wings:
- Arrange the wings on the smoker rack in a single layer, leaving space between each wing for the smoke to circulate.
- Close the lid of the smoker and smoke the wings for 1.5 to 2 hours, or until the internal temperature of the wings reaches 165°F (74°C), which ensures they’re fully cooked and tender.
4. Crisp the Skin (Optional):
- If you like your wings extra crispy, you can increase the heat by raising the smoker temperature to 375°F (190°C) for the last 10-15 minutes of cooking, or finish them off on a grill or in the oven for a few minutes to get the skin nice and crispy.
5. Sauce the Wings (Optional):
- If you like saucy wings, brush your favorite BBQ sauce or wing sauce on the wings during the last 10 minutes of cooking. This allows the sauce to caramelize and stick to the wings.
6. Serve:
- Once the wings are done, remove them from the smoker and let them rest for a few minutes.
- Serve with your favorite dipping sauce, such as ranch dressing, blue cheese, or extra BBQ sauce, along with a side of celery or carrot sticks for a traditional touch.
Tips:
- Wood Choice: Fruit woods like applewood or cherry wood create a milder, sweeter smoke, while hickory or mesquite gives a stronger, more robust flavor.
- Marinating: For more flavor, you can marinate the wings overnight in a marinade of your choice before smoking them.
- Dry Rub vs. Sauce: If you prefer a dry rub, simply skip the sauce and use more spices to coat the wings before smoking.
Smoked chicken wings are packed with flavor and are a great addition to any barbecue, party, or gathering!