Smoked Chicken Wings Recipe

Prep the wings

Pat the wings very dry with paper towels. If whole wings are used, separate tips (discard or save for stock) and cut into drumette and flat; keep skin intact.

In a large bowl, toss wings with kosher salt, baking powder and 1 tablespoon neutral oil until evenly coated. The baking powder helps crisp the skin during smoking.

Cover and refrigerate for 30 minutes to 2 hours. If short on time, proceed after 30 minutes.

In a small bowl, combine mesquite-smoked paprika, brown sugar, granulated garlic, onion powder, black pepper, cumin, dried thyme and cayenne. Mix thoroughly.

After resting the wings, remove from refrigerator, pat lightly to remove excess moisture, then evenly sprinkle the dry rub over the wings. Use your hands to press the rub into the skin so it adheres. Reserve any extra rub for finishing if desired.

Prepare smoker for indirect low-and-slow cooking at 225°F (107°C). Add applewood chunks or soaked chips to generate smoke; maintain a steady temperature around 225–250°F (107–121°C).

Arrange wings on the smoker grate in a single layer, skin-side up, leaving space between pieces for smoke circulation.

Smoke wings for 60–75 minutes, checking internal temperature after about 50 minutes. Target internal temperature is 175–180°F (79–82°C) for tender, fall-off-the-bone texture; if you prefer firmer meat, 165–170°F (74–77°C) is acceptable. The baking powder will encourage browning and slight crispiness.

If you want a little extra crust, increase smoker temp to 300°F (149°C) for the last 8–10 minutes or move wings to a preheated 400°F (204°C) oven for 5–7 minutes, watching closely to avoid burning.

If desired, dust wings lightly with the reserved extra smoked paprika or a pinch of the dry rub immediately after coming off the smoker for intensified flavor.

While wings smoke, whisk together mayonnaise, sour cream and buttermilk until smooth.

Stir in parsley, chives, dried dill, garlic powder, onion powder, lemon juice, salt and black pepper. Taste and adjust seasoning or buttermilk to reach your preferred thickness. Chill in refrigerator until ready to serve; flavors meld best after 30 minutes.

Trim carrots and celery into sticks suitable for dipping. Keep chilled until serving.

Arrange smoked wings on a platter with carrot and celery sticks and a bowl of ranch dipper. Serve immediately while wings are warm. Provide extra napkins — smoked wings can be juicy and sticky.