Smoked Chicken Wings Recipe

FOR THE TABLE

1. 1

   Prep wings

   Pat dry the chicken wings with paper towels. If desired, separate into flats and drumettes and discard the wing tips or save for stock. Arrange wings on a large rack or sheet to keep them dry.

2. 2

   Make dry rub and coat wings

   In a bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Drizzle in olive oil and toss to coat. Add wings and toss again until evenly seasoned and coated with the rub. Let rest 15-30 minutes to absorb flavors.

3. 3

   Preheat smoker and set up

   Preheat your smoker to 225-250°F (107-121°C). Prepare your smoking wood (applewood or a light fruitwood works well). Position racks to allow air circulation and place a drip tray beneath the wings.

4. 4

   Smoke wings

   Place wings on the smoker in a single layer. Smoke for 80-120 minutes, turning halfway, until the internal temperature reaches 165°F (74°C) and the skin is set and lightly browned. If desired, move the wings to a higher rack for crisper skin in the last 10 minutes.

5. 5

   Make Alabama white sauce

   In a medium bowl, whisk together mayonnaise, apple cider vinegar, white vinegar, lemon juice, sugar, salt, black pepper, and the garlic powder. Taste and adjust with cayenne for heat. If too thick, whisk in water a tablespoon at a time until smooth and pourable.

6. 6

   Finish and serve

   Option A: Toss smoked wings with a portion of the Alabama white sauce for a light coating, then serve with extra sauce on the side. Option B: Serve wings plain with sauce on the side for dipping. For extra crunch, briefly broil or raise the smoker temperature to 350-400°F (175-205°C) for 5-8 minutes to crisp the skin before saucing. Garnish with chopped herbs if desired.