Smoked Party Wings Recipe

Prep wings

Pat the wings very dry with paper towels. Trim any excess skin and remove wing tips if not already removed. Dry skin helps develop a better crust and smoke penetration.

In a large bowl stir together kosher salt, black pepper, and baking powder. Add olive oil and mix into a paste. Toss wings in the mixture until evenly coated. Place wings on a wire rack over a sheet pan, cover loosely with plastic wrap, and refrigerate uncovered for 1–2 hours (or up to overnight) to dry the skin and let flavors penetrate.

While wings dry, combine smoked paprika, ground cumin, garlic powder, onion powder, brown sugar, and cayenne in a small bowl. Mix thoroughly. Pull wings from the fridge 30 minutes before smoking to come closer to room temperature and evenly sprinkle the rub all over the wings, massaging it into the skin so it adheres.

Prepare your smoker or grill for indirect smoking at a steady 225°F (107°C). If using a charcoal grill, bank coals to one side and place a drip pan on the other; add soaked apple wood chips on coals or in a smoke box. For gas grills use a smoker box or foil pouch with holes over a burner.

Place wings on the smoker grates in a single layer, skin side up, leaving space between pieces for smoke circulation. Smoke at 225°F for 60–75 minutes until the internal temperature of the thickest part reaches 165–175°F and skin begins to firm and pick up smoke color.

Meanwhile, whisk together apple cider vinegar, honey, soy sauce, and melted butter in a small saucepan. Warm gently over low heat just until combined (do not boil). This is your finishing glaze.

Increase smoker temperature to 300–325°F for the last 10–15 minutes to crisp skin: brush wings with half the glaze, flip if desired, and continue to cook until glaze is tacky and wings are crisp and reach 175–180°F internal temp. Brush again with remaining glaze during the last 2–3 minutes for a sticky finish.

If you prefer very crispy skin, after smoking transfer wings to a preheated 425°F oven on a baking sheet for 8–10 minutes while glazing once more halfway through.

Remove wings from the smoker, tent loosely with foil and rest for 5 minutes. Arrange on a platter, sprinkle with chopped parsley, and serve with lemon wedges and ranch or blue cheese dressing on the side for dipping.

Leftovers: cool completely, store in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F oven for 8–10 minutes to re-crisp.