Restaurants›Old Canal Smoke House›Chicken Wings Recipe

Chicken Wings Recipe

Inspired by Old Canal Smoke House
Time2h 30m
Serves4

Jumbo whole wings slow-smoked, smothered in BBQ sauce and served with your choice of ranch or bleu cheese for dipping.

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Ingredients

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Smoked Chicken Wings

BBQ Sauce & Finish

Dips (choose one)

Smoking Wood & Extras

Method

Prep & Dry Rub

1

1. Dry and trim

Pat the wings very dry with paper towels. If wing tips are still attached and you prefer them removed, cut at the joint and save tips for stock or discard.

2

2. Mix rub

In a bowl, whisk together kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and baking powder until evenly combined.

3

3. Oil and season

Toss the wings with the neutral oil in a large bowl to coat lightly. Sprinkle the dry rub over the wings and toss until evenly coated. Spread wings on a tray and let rest in the refrigerator, uncovered, for 30–60 minutes to dry the skin (or up to 4 hours).

Smoking

4

4. Prepare smoker

Preheat smoker to a steady 225°F (107°C). Add your chosen wood chips/chunks (fruitwood or hickory) according to the manufacturer's instructions. Place a water pan in the smoker if it has one and add about 1 cup of water to maintain moisture.

5

5. Smoke wings

Arrange wings on the smoker grates in a single layer with space between pieces for smoke circulation. Smoke at 225°F until the internal temperature of the thickest part reaches 165°F (74°C), about 60–75 minutes depending on size. Optionally rotate racks halfway through for even smoke exposure.

Crisp & Sauce

6

6. Increase heat (or finish on grill)

When wings reach 165°F, increase smoker temperature to 325–350°F (160–177°C) or transfer wings to a preheated grill set to medium-high. This step renders skin and crisps the exterior without burning the sauce.

7

7. Prepare sauce

While the smoker/grill is heating, combine the BBQ sauce with apple cider vinegar and honey or molasses in a small saucepan. Warm gently over low heat for 3–5 minutes, stirring, until slightly thinned and glossy. Keep warm.

8

8. Glaze wings

Brush a generous layer of warmed BBQ sauce on all sides of the wings. Return wings to the smoker or grill and cook for 4–6 minutes, then flip and brush again. Repeat once more as needed to build a sticky glaze and reach an internal temperature of 175–180°F (79–82°C) for very tender meat and a tacky exterior. Total finish time about 8–12 minutes.

9

9. Rest and garnish

Remove wings from heat and let rest 5 minutes. If desired, sprinkle with chopped parsley for color.

Serve

10

Arrange wings on a platter with ramekins of ranch and bleu cheese for dipping. Provide napkins and optional celery sticks. Serve immediately while hot and sticky.