Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 2-3 hours
Ingredients:
- 3-4 pounds chicken wings (flats, drumettes, or a mix)
- 1/4 cup olive oil
Dry Rub:
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp cayenne pepper (optional, for heat)
Sauce (Optional):
- Your favorite BBQ sauce
Equipment:
- Smoker
- Wood chips or pellets (apple, hickory, or mesquite work well)
- Instant-read meat thermometer
- Large bowl
- Baking sheet (optional)
Instructions:
Prep the Wings:
- Pat the chicken wings dry with paper towels. This will help the seasoning stick and promote crispy skin.
- If desired, trim any excess skin or fat.
Make the Dry Rub:
- Combine all dry rub ingredients in a small bowl.
Season the Wings:
- Drizzle olive oil over the wings in a large bowl and toss to coat evenly.
- Sprinkle the dry rub generously over the wings, tossing to coat them well.
Preheat the Smoker:
- Preheat your smoker to 225°F (107°C). Add your chosen wood chips or pellets.
Smoke the Wings:
- Place the wings directly on the smoker grates, leaving space between them for good airflow.
- Smoke the wings for about 2-3 hours, or until they reach an internal temperature of at least 165°F (74°C). Higher temperatures (up to 175-180°F) will break down connective tissue for even more tender meat.
Optional: Get Crispy Skin
- For extra-crispy skin, remove the wings from the smoker and increase the temperature to 400°F (204°C).
- Place wings on a baking sheet and cook for 5-10 minutes, or until the skin is crisp to your liking.
Sauce (Optional):
- During the last 15-20 minutes of smoking, brush the wings with your favorite BBQ sauce, if desired.
Rest and Serve:
- Remove the wings from the smoker and let them rest for about 5 minutes before serving.
- Enjoy your delicious smoked chicken wings with optional sides like celery sticks, carrots, ranch, or blue cheese dressing!
Tips:
- Don’t overcrowd the smoker. Leave sufficient space around the wings for even cooking.
- Experiment with flavors. Try different dry rubs and sauces to find your favorites.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
