Smoked Chicken Wings

Here’s a full, detailed recipe for Smoked Chicken Wings, written step-by-step and beginner-friendly. This version avoids alcohol and focuses on great flavor and crisp skin.

---

Smoked Chicken Wings (Tender, Smoky, Crispy)

🕒 Total Time

• Prep: 20–30 minutes

• Drying (recommended): 2–12 hours

• Smoking: 1½–2 hours

🍗 Servings

• 4–6 people

---

Ingredients

Chicken

• 4–5 lb (about 2–2.5 kg) chicken wings

  • Split into drumettes and flats, tips removed

Dry Brine (for crisp skin – very important)

• 1 tablespoon kosher salt

• 1 tablespoon baking powder (not baking soda)

Dry Rub

• 2 teaspoons paprika (smoked paprika if available)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon black pepper

• 1 teaspoon brown sugar

• ½ teaspoon chili powder (optional)

• ½ teaspoon cayenne pepper (optional, for heat)

Optional Sauce (after smoking)

• BBQ sauce, buffalo sauce, or honey-garlic sauce

Wood for Smoking

• Apple, cherry, or hickory wood chips or chunks

---

Equipment

• Smoker or grill set up for indirect heat

• Wire rack

• Baking sheet

• Meat thermometer

• Tongs

---

Step-by-Step Directions

1. Prepare the Wings

1. Rinse the chicken wings under cold water.

2. Pat them very dry with paper towels (this helps the skin crisp).

---

2. Dry Brine (Key for Crispy Skin)

1. In a bowl, mix:

   • 1 tablespoon salt

   • 1 tablespoon baking powder

2. Sprinkle evenly over the wings and toss to coat.

3. Place wings on a wire rack over a baking sheet.

4. Refrigerate uncovered for at least 2 hours, preferably overnight.

🔥 Why this matters:
Baking powder raises the skin’s pH and helps it dry out, which makes it crisp during smoking.

---

3. Season the Wings

1. Remove wings from the fridge.

2. Mix all the dry rub ingredients in a bowl.

3. Lightly coat wings with the rub (don’t overdo it—smoke adds flavor too).

4. Let wings sit at room temperature for 20–30 minutes.

---

4. Preheat the Smoker

1. Preheat smoker to 250°F (120°C).

2. Add wood chips or chunks (apple or cherry are best for chicken).

3. Set up for indirect heat.

---

5. Smoke the Wings

1. Place wings directly on smoker grates, skin side up.

2. Smoke at 250°F for 1½–2 hours.

3. Flip once halfway through for even cooking.

4. Wings are done when:

   • Internal temperature reaches 175–180°F (80–82°C)

   • Skin looks golden and slightly crisp

---

6. Optional: Extra Crisp Finish (Highly Recommended)

After smoking, choose one method:

🔥 Grill Finish

• Increase heat to 400–425°F

• Grill wings for 5–10 minutes, flipping once

🔥 Oven Finish

• Broil on high for 3–5 minutes, watching closely

---

7. Sauce or Serve Dry

• Toss wings in sauce after cooking, or

• Serve dry with sauce on the side to keep skin crisp

---

Serving Ideas

• Celery and carrot sticks

• Ranch or blue cheese dip

• Corn on the cob

• Coleslaw

---

Tips for Best Results

• Don’t overcrowd the smoker

• Always cook to temperature, not just time

• Avoid sugary sauces during smoking—they burn

• Crisp skin comes from drying + higher finishing heat

---