Smoked Chicken Wings
Crispy smoked wings with your choice of sauce.
Jump to RecipeSmoked chicken wings are incredible - the smoke flavor combined with crispy skin creates something better than deep-fried wings, in my opinion. They take a bit longer but the results are worth the wait. These are always the first thing to disappear at any gathering.
Wings are the ultimate party food - perfect for game day, casual get-togethers, or any occasion where people will be standing around snacking. Set up a sauce bar and let people customize.
Offer multiple sauce options - buffalo is classic, but honey garlic, BBQ, and Asian glazes are all great. Serve with celery, carrots, and both ranch and blue cheese dressings. Plenty of napkins are essential.
The baking powder in this recipe is key for crispy skin. It raises the pH and helps the skin crisp even without deep frying. Don't skip this step - it makes a huge difference.
The two-stage cooking - low for smoke, then high for crisp - is essential. Don't rush the initial smoking, but make sure to get that temperature up at the end for proper crispiness. Toss in sauce right before serving.
Ingredients
Instructions
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1
Pat wings completely dry.
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2
Toss with baking powder and seasonings. Try Plowboys Yardbird Rub for extra flavor.
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3
Refrigerate uncovered for 4 hours.
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4
Smoke at 250°F for approximately 1. 5 hours.
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5
Increase to 375°F for 30 minutes for crispy skin.
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6
Wings are done when internal temp reaches 175°F. Use an instant-read thermometer for accuracy.
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7
Toss in sauce and serve.