Smoked Chicken Wings Recipe

Dry and trim

Pat the 10 wings dry with paper towels. Trim any excess skin or small bits of bone. If wings are whole, separate into drumettes and flats as desired. Place on a wire rack set over a baking sheet.

For best results, lightly tack the skin by leaving uncovered in refrigerator for 1–2 hours to dry. If short on time, proceed immediately after pattng dry.

In a small bowl combine 2 tsp kosher salt, 1 tsp black pepper, 1 tbsp paprika, 1 tbsp packed brown sugar, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp cayenne. Whisk thoroughly to break up sugar lumps and blend spices evenly.

Toss the dried wings in a large bowl with 2 tablespoons neutral oil (or melted butter) to help the rub adhere. Sprinkle the dry rub evenly over the wings and rub it into all sides until well coated. Let sit at room temperature for 20–30 minutes to absorb flavors (or refrigerate up to 4 hours).

Preheat your smoker to a steady 225°F (about 107°C). If using a charcoal or pellet smoker, prepare about 60 g of wood chips/chunks (hickory, apple or cherry) soaked briefly if desired. For a gas grill set for indirect heat, use a smoker box or foil pouch of chips. Aim for a mild smoke — you want smoky flavor without bitterness.

Arrange the wings in a single layer directly on the smoker racks or on a wire rack placed on a baking sheet. Place them skin-side up with space between pieces for even smoke circulation.

Smoke the wings at 225°F (107°C) for about 60–75 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is firm. Rotate racks or flip wings halfway through if your smoker has hot spots. Monitor smoke and temperature; add wood as needed to maintain consistent smoke for the first 45–60 minutes.

To crisp the skin, increase smoker temperature to 375–400°F (190–204°C) for 5–10 minutes, or transfer wings to a 400°F (204°C) oven or a preheated gas grill on direct heat for 5–8 minutes. Alternatively, place wings under a broiler for 3–5 minutes, watching closely to avoid burning.

While finishing, whisk together 1 tsp apple cider vinegar and 1 tbsp honey (optional) with a tablespoon of the reserved oil/butter. Lightly brush this glaze over wings after crisping for added shine and a touch of tang-sweet balance.

Let wings rest 3–5 minutes after removing from heat to redistribute juices. Sprinkle chopped parsley if desired and serve with 1/4 cup ranch or blue cheese dressing and lemon wedges on the side.