Smoked Wings Recipe

Prepare wings

Pat the 8 chicken wings dry with paper towels. If not already split, separate into drumettes and flats and remove any excess wing tips.

Make marinade

In a bowl, combine 2 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp paprika and 1 tbs hot sauce (optional). Whisk until combined.

Toss wings in the marinade until evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. Remove from the refrigerator 20 minutes before smoking to take the chill off.

Preheat your smoker to a steady 225°F (107°C). If using a charcoal or gas smoker, set for indirect heat. Add 2 cups of your chosen wood chips or chunks (apple, hickory or cherry) — if chips, soak 30 minutes beforehand; if chunks, place directly on coals or in the smoker box.

Place a small spray bottle with 1/2 cup apple juice or water nearby for spritzing during the smoke.

Arrange the wings in a single layer on the smoker racks, leaving space between pieces for smoke circulation.

Smoke the wings at 225°F (107°C) for 1 to 1 hour 15 minutes, until the skin is dry to the touch and a probe thermometer inserted in the thickest part reads 155–160°F (68–71°C).

Every 20–25 minutes, lightly spritz the wings with the apple juice or water to keep them moist and to develop a glossy surface. Avoid over-saturating.

For crispy skin and final doneness, increase smoker temperature to 325–350°F (163–177°C) or transfer wings to a preheated 400°F (204°C) grill/oven for 8–12 minutes, turning once, until internal temperature reaches 175–180°F (79–82°C) and skin is crisp.

While wings are finishing, mix the dry rub: combine 1 tbs brown sugar, 1 tsp smoked paprika, 1/4 tsp cayenne, 1/2 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper in a small bowl.

Brush the hot wings lightly with 1 tbs neutral oil or melted butter, then sprinkle the dry rub evenly over each wing (toss gently to coat).

Let the wings rest on a wire rack for 5 minutes to allow juices to redistribute and the rub to set.

Garnish with chopped fresh parsley (optional) and serve with lemon wedges. Enjoy hot. Optional: offer fries as a side (add $2.00).