Pecan Smoked Wings Recipe

Trim and dry

Pat wings completely dry with paper towels. If starting from whole wings, separate drummettes and flats and discard or reserve tips for stock.

Season and crisping agent

In a large bowl, toss wings with kosher salt, black pepper, baking powder and vegetable oil until evenly coated. Baking powder helps dry the skin and produce a crisp exterior when smoked/finished.

Arrange wings on a wire rack set over a sheet pan and refrigerate uncovered for 30 minutes to 2 hours to further dry the skin (optional but recommended).

Prepare your smoker or grill for indirect cooking at 225°F (107°C). If using a charcoal or gas grill, set up for two-zone cooking and place a foil packet or smoker box with pecan chunks/chips over direct heat. Soak chips for 30 minutes beforehand if using small chips.

When the smoker reaches 225°F, place wings on the grates in a single layer. Add a small handful of pecan chips or a chunk to the fire box to produce a gentle, sweet smoke.

Smoke wings for 45–60 minutes at 225°F, until the internal temperature reaches about 160°F (71°C) and skin has taken on a light smoke color. Monitor and add more wood as needed to maintain smoke and temperature.

Increase smoker/grill temperature to 375–400°F (190–205°C) or transfer wings to a preheated oven or hot grate. Cook for an additional 10–15 minutes, turning once, until the internal temperature reaches 175–180°F (79–82°C) and skin is crisped to your liking.

Alternatively, for extra crispiness, finish wings on a 450°F oven or under a broiler for 3–5 minutes, watching closely to prevent burning.

In a small saucepan over low heat, melt 4 tbs butter. Whisk in hot sauce, white vinegar, Worcestershire sauce and honey. Warm until combined and slightly thickened, about 2–3 minutes. Toss smoked, crisped wings in the sauce until evenly coated. Serve immediately with parsley and lemon wedges.

In a small saucepan combine BBQ sauce, honey and apple cider vinegar. Warm over low heat, stirring until smooth and glossy, about 2–3 minutes. Toss wings in the sauce to coat and serve garnished with parsley.

Combine sweet chili sauce, rice vinegar and lime juice in a small bowl or saucepan and warm briefly to loosen the sauce, 1–2 minutes. Toss wings to coat and serve.

In a small saucepan, melt 1 tbs butter on low. Whisk in sriracha, honey and lime juice until smooth and warmed through. Toss wings in the sauce and serve.

Combine smoked paprika, cayenne, onion powder, garlic powder, oregano, thyme, salt and pepper in a small bowl. While wings are still hot from the finish, toss them in the dry rub until evenly coated. Serve with lemon wedges and optional dipping sauce.

While wings are hot, toss with garlic powder and dried parsley, then immediately toss with grated Parmesan so the cheese sticks to the warm wings. Serve with chopped parsley and lemon wedges.

Mix brown sugar, smoked paprika, garlic powder, onion powder, salt and pepper. Immediately toss hot wings in the rub so the sugar adheres and creates a slightly sticky, caramelized finish. Serve warm.

Garnish with chopped fresh parsley and serve with lemon wedges and blue cheese or ranch dressing if desired. Serve immediately while hot and crisp.