Smoked Wings Recipe

Prep wings

Pat the 8 chicken wing pieces dry with paper towels. Dry skin helps achieve a crisper finish and allows smoke to adhere better.

Place wings in a large bowl. Add 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1 tsp paprika, and 1 tbsp olive oil. Toss thoroughly so each piece is evenly coated. Let sit 15–30 minutes at room temperature or refrigerate up to 2 hours for a subtle brine effect; if refrigerating, bring back to room temperature 30 minutes before smoking.

In a small bowl combine 2 tbsp cornstarch, 1 tsp baking powder, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper. Sprinkle the dry rub over the oiled, seasoned wings and toss gently to coat each piece evenly. The cornstarch and baking powder promote crisping of the skin during smoking and finishing.

Prepare your smoker or charcoal grill for indirect cooking at a stabilized temperature of 250°F (120°C). If using a gas grill, set up a two-zone fire and place a smoker box or foil packet with 1 cup wood chips on the heat source. If required by your smoker, soak chips in 1/4 cup water for 20–30 minutes and drain before use.

Oil the grill grates lightly with 1 tsp neutral oil to prevent sticking. Arrange wings in a single layer on the grate with space between pieces for smoke circulation.

Smoke the wings at 250°F for 45–60 minutes, until the internal temperature reaches 165°F (74°C) and the skin is set and slightly browned. During the last 10–15 minutes, increase temperature to 400°F (200°C) or transfer wings to a preheated oven or hot side of the grill to crisp the skin and finish rendering fat. If you prefer crispier skin, finish under a broiler for 2–4 minutes, watching carefully to avoid burning.

Remove wings from the smoker and rest 5 minutes. If serving with a sauced option, toss wings in 1/4 cup chosen sauce (honey hot or buffalo) just before plating to preserve some crispness. For dry-served wings, plate as-is and offer sauce on the side.

Spoon 1/4 cup ranch dressing and 1/4 cup honey hot sauce into small ramekins for dipping. Arrange lemon wedges and sprinkle 1 tbsp chopped parsley over the plated wings for color. Serve immediately while hot and crispy.