Wings Recipe

Trim & Dry

Pat wings thoroughly dry with paper towels. If still whole, separate drumettes and flats and discard or reserve tips. Place wings in a large bowl.

Add kosher salt, black pepper, and baking powder to the bowl with the wings. Toss until evenly coated. The baking powder helps create a crisp skin during smoking/finish.

Let the seasoned wings rest uncovered in the refrigerator for 30–60 minutes to further dry the skin (optional but recommended).

Preheat your smoker to 225°F (107°C). Add chosen wood (hickory, apple, or cherry) and let it start producing a thin, steady smoke.

Arrange wings on the smoker grates in a single layer with space between for smoke circulation. Smoke for 45–60 minutes, until the internal temperature reaches about 155–160°F (68–71°C) and the skin is set and slightly browned.

Increase smoker temperature to 375–400°F (190–205°C), or transfer wings to a preheated oven at 425°F (218°C) or a hot grill. Toss wings lightly with 1 tablespoon neutral oil to promote crisping.

Cook for an additional 8–12 minutes, turning once, until skin is crisp and internal temperature is 175–180°F (79–82°C). Remove and rest 3–5 minutes.

In a small saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the minced onion and cook 3–4 minutes until translucent.

Add the minced garlic and cook 30 seconds until aromatic. Stir in ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire, smoked paprika, chipotle (if using), salt, and pepper.

Bring mixture to a gentle simmer, reduce heat to low and simmer 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt, sugar or vinegar as needed. Keep warm or store in a jar (refrigerate up to 1 week).

In a small saucepan over low heat, melt 4 tablespoons butter. Add hot sauce, white vinegar, Worcestershire, garlic powder, and salt. Whisk until combined and warmed through (do not boil). Keep warm.

In a small skillet or saucepan, melt 4 tablespoons butter over medium-low heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Stir in heavy cream and bring to a gentle simmer. Remove from heat and whisk in grated Parmesan until smooth. Add lemon juice, chopped parsley, salt and pepper. If sauce is too thick, thin with a teaspoon or two of water. Keep warm.

Place rested wings in a large clean bowl. Choose your sauce: smoked BBQ, original Buffalo, or garlic Parmesan. Pour approximately 1/3–1/2 cup sauce per pound of wings (adjust to taste). Toss gently until wings are evenly coated.

Arrange wings on a platter, garnish with chopped parsley if using. Serve immediately with blue cheese or ranch dressing and celery sticks.