Here’s a delicious recipe for Smoked Chicken Wings, perfect for a smoky, flavorful twist on the classic wing. These wings are seasoned and smoked to perfection, making them juicy and tender on the inside with a crispy skin on the outside.
Smoked Chicken Wings Recipe
Ingredients:
- 2 lbs chicken wings (split into flats and drumettes)
- 2 tablespoons olive oil
- 1 tablespoon paprika (for color and mild smokiness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to your spice preference)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar (optional, for a hint of sweetness)
- 1/4 cup apple cider vinegar (for extra tang and to help with crisping)
Instructions:
- Prepare the Chicken Wings:
- Pat the chicken wings dry with paper towels. Drying them helps achieve a crispy skin when smoked.
- Place the wings in a large bowl and drizzle with olive oil. Toss to coat the wings evenly.
- Season the Wings:
- In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and brown sugar (if using).
- Sprinkle the seasoning mixture over the wings and toss them well to coat all sides. For extra flavor, let the wings marinate for 30 minutes to 1 hour in the fridge.
- Prepare the Smoker:
- Preheat your smoker to 225°F (107°C). You can use wood chips like hickory, apple, or cherry for a nice smokey flavor that complements the chicken wings well.
- Add the wood chips to your smoker according to the manufacturer’s instructions.
- Smoke the Wings:
- Arrange the wings on the smoker rack in a single layer, leaving space between each wing for the smoke to circulate.
- Smoke the wings for about 1.5 to 2 hours, or until the internal temperature of the chicken reaches 165°F (74°C), and the wings are golden brown and slightly crispy on the outside. You can check the internal temperature with a meat thermometer.
- Optional: Crisp the Skin:
- If you prefer a crispier skin, increase the temperature of the smoker or move the wings to a hot grill for 5-10 minutes after smoking, flipping them occasionally to get an even crisp on all sides.
- Serve:
- Remove the wings from the smoker and let them rest for a few minutes before serving.
- Serve the smoked chicken wings with your favorite dipping sauces, such as ranch, blue cheese, or a tangy barbecue sauce.
Tips:
- Smoking Time: Smoking time may vary depending on the size of the wings and the consistency of the smoker’s temperature. Always use a meat thermometer to ensure they reach 165°F.
- Wood Choice: Different wood types will add different flavors. Apple and cherry wood create a sweet, fruity flavor, while hickory and mesquite give a more intense smokiness.
- Crispier Skin: If you like extra crispy skin, you can finish the wings in a preheated oven at 400°F (200°C) for about 10 minutes or on a hot grill.
Enjoy these Smoked Chicken Wings as the perfect addition to your next barbecue or game day spread! The smoky flavor combined with the seasonings makes them irresistible.
