Smoked Wings' Dozen Recipe
smoked, dry-rubbed, and glazed drumettes + flats
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Ingredients
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Dry Rub
Chicken Wings
Glaze
Method
Preparation
- 1
Prepare the Dry Rub
In a small bowl, mix together paprika, garlic powder, onion powder, brown sugar, cayenne pepper, salt, black pepper, and dried thyme until well combined.
- 2
Prepare the Chicken Wings
Pat the chicken wing drumettes and flats dry with paper towels. This helps the skin crisp up during smoking.
- 3
Apply the Dry Rub
Generously coat the chicken wings with the dry rub mixture, ensuring even coverage on all sides. Let them sit at room temperature for about 30 minutes to absorb the flavors.
Smoking
- 4
Preheat the Smoker
Preheat your smoker to 225°F (107°C) using your favorite wood chips for smoking (hickory or applewood work well).
- 5
Smoke the Wings
Place the seasoned chicken wings in the smoker and close the lid. Smoke for about 1.5 hours, or until the wings reach an internal temperature of 165°F (74°C).
Glazing
- 6
Prepare the Glaze
In a small saucepan, combine honey, hot sauce, and soy sauce. Heat over medium-low until the mixture is warm and well blended.
- 7
Serving
- 8
Serve the Wings
Remove the wings from the smoker and let them rest for 5 minutes. Serve hot with your favorite dipping sauce.