These smoked chicken wings are juicy, crispy, and packed with flavor! The smoky taste makes them stand out, perfect for parties or game nights.
I can’t help but nibble on these wings while they cook. It’s hard to wait! Plus, they are super easy to make—just toss them on the grill and let the smoke work its magic!
Key Ingredients & Substitutions
Chicken Wings: Fresh wings are great, but frozen wings work too! Just ensure they’re completely thawed before cooking. You can also use skinless wings for a healthier option.
Olive Oil: This helps the seasoning stick. If you’re looking for alternatives, any neutral oil like canola or avocado oil will do. I sometimes use lemon-infused oil for added flavor!
Spices: Smoked paprika is key for that distinct smoky flavor, but if you don’t have it, regular paprika will add color without the smoke. You can also experiment with different spices based on what you enjoy, like cumin or even a bit of ranch seasoning!
Wood Chips: Different woods give different flavors. My favorites are hickory for a strong smoke and applewood for a sweet touch. Always soak the chips in water first to prevent them from burning too quickly!
How Do I Achieve Super Crispy Skin on My Wings?
Getting crispy skin is all about moisture management. Here’s how to do it:
- Dry the chicken wings well before seasoning; moisture will hinder crispiness.
- Using oil helps, but don’t overdo it—just a light coat will suffice.
- If time allows, let the seasoned wings rest in the fridge for a few hours or overnight. This helps to dry the skin even more!
- Finishing the wings on a grill or broiler at the end adds that perfect crunch; just watch them closely to avoid burning!
By following these tips, you’ll serve up wings that are not just delicious but also perfectly crispy! Enjoy your smoking adventure!
Smoked Chicken Wings
Ingredients You’ll Need:
- Chicken Wings: 2 pounds chicken wings, tips removed and wings separated (flats and drumettes)
- Oil: 2 tablespoons olive oil
- Spices:
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Wood Chips: Wood chips for smoking (hickory, applewood, or cherry wood recommended)
How Much Time Will You Need?
This recipe requires about 15 minutes for prep and seasoning, plus 1 to 1.5 hours for smoking. If you’d like to finish them on a grill or broiler for extra crispiness, add an additional 5 minutes. Plan for a total time of about 1 hour and 30 minutes to 2 hours.
Step-by-Step Instructions:
1. Prepare the Wings:
Start by patting the chicken wings dry with paper towels. This helps the seasoning stick and ensures the skin becomes nice and crispy when cooked.
2. Season the Wings:
In a large bowl, drizzle the wings with olive oil. Toss them around to ensure they’re well coated. This oil acts as a glue for the spices!
3. Make the Rub:
In a small bowl, combine the smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne pepper (if you like it spicy). Stir everything together until blended.
4. Apply the Rub:
Evenly sprinkle the spice mixture over the wings. Toss the wings again to ensure every piece is well coated in the rub. The more evenly coated, the more flavor you’ll get!
5. Preheat Smoker:
Now it’s time to prepare your smoker! Preheat it to about 225°F (107°C). Don’t forget to add your chosen wood chips to create that beautiful smoky aroma.
6. Smoke the Wings:
Arrange the wings in a single layer on the smoker grate, ensuring they aren’t overcrowded. This allows for even cooking. Smoke the wings for about 1 hour to 1 hour and 15 minutes, or until they reach an internal temperature of 165°F (74°C). You want them to be nicely browned and firm.
7. Crisp the Skin (Optional):
If you like your wings super crispy, you can finish them on a hot grill or under a broiler for 3-5 minutes. Keep a close eye on them to avoid burning!
8. Serve:
Once done, let the wings rest for a few minutes. Serve them hot with your favorite dipping sauce, crunchy celery sticks, or a refreshing side of coleslaw.
Enjoy the deep, smoky flavor and delicious crispy texture of these perfectly smoked chicken wings!
Can I Use Frozen Chicken Wings?
Yes, you can! Just make sure to fully thaw them in the refrigerator for a day or use the cold water method to defrost quickly, which takes about 1-2 hours. Pat them dry thoroughly before seasoning for the best results.
What Can I Substitute for Wood Chips?
If you don’t have hickory, applewood, or cherry wood chips, you can use other types like mesquite or pecan for a different flavor profile. Just be sure to soak them in water before smoking to help them smolder rather than catch fire.
How Do I Store Leftover Wings?
Store leftover wings in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy again.
Can I Make the Spice Rub Ahead of Time?
Absolutely! You can make the spice rub in advance and store it in an airtight container for up to 2 months. Just give it a shake before using to mix the spices well!