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Ingredients
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Wings
Dry Rub
For Smoking
Method
Preparation
- 1
Prepare the Wings
Rinse the jumbo chicken wings under cold water and pat them dry with paper towels. This removes any residual moisture that can prevent the skin from crisping up during the smoking process.
- 2
Make the Dry Rub
In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well to create an even dry rub.
- 3
Season the Wings
Evenly coat the wings with the dry rub mixture, ensuring that all surfaces are covered. Let the wings sit for at least 30 minutes to allow the flavors to penetrate.
Smoking
- 4
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes before smoking. This helps them smolder and create smoke rather than burn up quickly.
- 5
Preheat the Smoker
Preheat your smoker to a temperature of 225°F (107°C). This low and slow method will help cook the wings thoroughly while infusing them with smoky flavor.
- 6
- 7
Smoke the Wings
Smoke the wings for approximately 1.5 to 2 hours, or until they reach an internal temperature of 165°F (74°C). Check periodically to maintain smoke and temperature.
Serving
- 8
Rest and Serve
Once the wings are fully cooked, remove them from the smoker and let them rest for about 10 minutes. This allows the juices to redistribute. Serve with your favorite dipping sauce.
