🍗 Smoked Chicken Wings Recipe

Tender, juicy, and infused with smoky flavor, these chicken wings are slow‑smoked and finished with a crisp crust. Perfect as a game‑day snack or party appetizer!

🕒 Prep & Smoke Time

• Prep Time: 15 minutes

• Smoke Time: 1½ – 2 hours

• Finish (Crisp) Time: 5–10 minutes

• Total Time: ~2 hours

• Servings: 4–6

🛒 Ingredients

Chicken Wings

• 2–3 lbs chicken wing sections (separated at the joint into drumettes and flats)

Dry Rub

• 2 tablespoons paprika

• 1 tablespoon brown sugar

• 1 tablespoon kosher salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon chili powder (optional)

• ½ teaspoon cayenne pepper (adjust for heat)

Finishing Sauce (Optional)

• ½ cup hot sauce (e.g., Frank’s RedHot)

• 2 tablespoons unsalted butter, melted

• 1 tablespoon honey or brown sugar

🔥 Instructions

Step 1: Prep the Wings

1. Pat wings dry with paper towels—dry skin helps smoke penetrate and crisp.

2. In a bowl, whisk together all dry rub ingredients.

3. Toss wings in the rub until evenly coated. Let rest for 10 minutes for the rub to adhere.

Step 2: Preheat the Smoker

1. Preheat your smoker to 225–250°F using charcoal or wood (apple, hickory, or cherry work beautifully).

2. Fill the water pan (if equipped) to maintain moisture.

Step 3: Smoke the Wings

1. Arrange wings on the smoker grate in a single layer, leaving space between each piece.

2. Smoke for 1½ – 2 hours, until the internal temperature reaches 165°F and the skin is golden.

3. Replenish wood chips or coals as needed to maintain steady temperature and smoke.

Step 4: Crisp the Skin

1. For extra-crispy skin, transfer wings to a preheated grill at high heat (450–500°F) or increase smoker heat to 375°F.

2. Grill or smoke for 5–10 minutes, turning once, until skin bubbles and caramelizes.

Step 5: (Optional) Toss in Sauce

1. In a bowl, whisk together hot sauce, melted butter, and honey.

2. Toss smoked wings in the sauce until coated.

3. Serve immediately with celery sticks and ranch or blue cheese dressing.

✅ Tips & Variations

• Spice level: Adjust cayenne in the rub or swap the hot‑sauce blend for BBQ sauce, teriyaki, or garlic parmesan.

• Make‑ahead: Rub and refrigerate wings overnight for deeper flavor; smoke straight from the fridge.

• Wood choice: Fruit woods (apple, cherry) lend a mild sweetness; hickory or oak give a stronger smoke.

• Dry‑finish option: Skip the sauce for classic, smoky “buffalo‑style” wings—serve sauce on the side for dipping.

DISCLAIMER
This document is provided for general information purposes only and should not be relied upon as providing legal advice, technical, or specific operational guidance to the reader, whether as to the practices described in the document or the applicable legal requirements and regulations. backyardgrillingpros.com expressly disclaims any responsibility for liability arising from or related to the use or misuse of any information in this document.