Bbq Spiced Smoked Chicken Wings Recipe

Prepare wings

Pat the 2 lbs of chicken wings very dry with paper towels. Remove wing tips if not already removed and separate at the joint into drumettes and flats.

Make the dry rub

In a small bowl, combine 2 tbs smoked paprika, 2 tbs packed brown sugar, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin and 1 tsp cayenne pepper. Whisk thoroughly so there are no large clumps of brown sugar.

Coat the wings

Place the wings in a large bowl, drizzle with 1 tbs olive oil and toss to coat. Sprinkle the dry rub over the wings in batches and massage it into the skin so every piece is evenly coated. Let sit at room temperature for 20–30 minutes to allow the rub to adhere (or refrigerate up to 4 hours, covered).

Preheat smoker

Set your smoker to 225°F (107°C). Use a mild hardwood such as apple or alder for a balanced smoke flavor suited to the sweet-smoky rub. Allow the smoker to stabilize and produce clean smoke before adding wings.

Smoke the wings

Arrange the wings in a single layer on the smoker grates or on a wire rack placed on a sheet pan, leaving space between pieces for smoke circulation. Smoke at 225°F for 60–75 minutes, or until the internal temperature reaches 165°F (74°C) and the skin has developed a light mahogany color. Flip once halfway through to ensure even exposure to smoke.

Preheat grill (or raise smoker temp)

While the wings smoke, prepare the glaze: in a small saucepan combine 1 cup tomato ketchup, 2 tbs apple cider vinegar, 2 tbs maple syrup, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp hot sauce (optional) and 1 tbs butter. Heat gently over medium-low, stirring until butter melts and the glaze just comes to a simmer. Reduce heat and simmer 3–4 minutes to thicken slightly, then remove from heat.

Crisp and glaze

When wings reach 165°F, increase smoker temp to 400°F (204°C) or transfer wings to a preheated gas or charcoal grill set up for direct heat (medium-high). Place wings over direct heat for 4–6 minutes per side, brushing liberally with the BBQ glaze and turning once, until skin is shiny, caramelized and reaches 175–180°F for tender texture. Watch closely to prevent burning due to sugar in the glaze.

If you don't have a grill, place wings on a foil-lined baking sheet and broil in your oven on high for 3–4 minutes per side, brushing with glaze, until caramelized. Use oven rack in upper third, watching constantly.

Transfer glazed wings to a serving platter. Sprinkle with 2 tbs chopped fresh parsley and serve with lemon wedges on the side for squeezing. Offer extra glaze on the side if desired.

Let wings rest 3–5 minutes before serving so juices redistribute and glaze sets slightly. Serve hot.