These smoked chicken wings are packed with flavor and have a deliciously crispy skin. Perfect for game day or any fun gathering!
Who can resist a plate of wings? I love how easy they are to make—you just season, smoke, and enjoy! Pair them with your favorite dipping sauce for extra yum!
Key Ingredients & Substitutions
Chicken Wings: Fresh wings are best for this recipe. You can use frozen wings, but make sure to thaw them completely before cooking. If you want a healthier option, consider using skinless chicken thighs or drumsticks.
Olive Oil: This helps the seasoning stick and promotes crispy skin. You can substitute with vegetable or canola oil, but I recommend olive oil for its flavor and health benefits.
Smoked Paprika: This adds a nice smoky flavor and color. If you can’t find it, regular paprika works too, though it won’t be as smoky. You can also use chipotle powder for a spicy kick.
Brown Sugar: It balances out the spices and helps with caramelization. You can swap it with honey or maple syrup, but use less since they are sweeter.
Wood Chips: Hickory, apple, or cherry wood gives great flavor. If you don’t have them, you can use a regular grill with indirect heat; just add a cast-iron pan with soaked wood chips for smokiness.
How Do You Achieve Perfectly Crispy Chicken Wings?
Achieving crispy skin on smoked wings is key to enjoying them. Here’s how to do it right:
- Start with drying the chicken wings; moisture creates steam, which makes them soggy.
- Pat them dry with paper towels before applying oil and seasoning.
- Using olive oil not only helps seasonings stick but also crisps the skin during smoking.
- If you want even crispier wings, finish them on a hot grill or under a broiler for a few minutes after smoking.
- Make sure they aren’t overcrowded in the smoker. Give them enough space for even cooking and airflow.
Keep these tips in mind, and you’ll serve up perfectly crispy and delicious smoked chicken wings every time!
How to Make Delicious Smoked Chicken Wings
Ingredients You’ll Need:
- 3 pounds chicken wings, tips removed and wings separated into drumettes and flats
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: cayenne pepper to taste for heat
- Wood chips or chunks (hickory, apple, or cherry) for smoking
What’s the Time Estimate?
This recipe takes about 15 minutes to prepare, plus 1.5 to 2 hours of smoking time, depending on your desired crispiness and tenderness of the wings. Plan for a total of around 2.5 hours for both prep and smoking!
Step-by-Step Instructions:
1. Prepare the Chicken Wings:
Start by using paper towels to pat the chicken wings dry. This is super important; it helps the seasoning stick and gives you that crispy skin everyone loves!
2. Make the Dry Rub:
In a small bowl, combine the smoked paprika, garlic powder, onion powder, brown sugar, chili powder, cumin, salt, black pepper, and cayenne if you’re going for a kick of heat! Give it a good stir until everything is well combined.
3. Season the Wings:
Place your wings in a large mixing bowl or a zip-top bag. Drizzle them with olive oil and toss to coat evenly. Sprinkle the dry rub you just made over the wings, then massage the seasoning into the wings until every piece is fully coated.
4. Preheat the Smoker:
Now it’s time to prepare your smoker! Get it preheated to a cozy 225°F (107°C). Don’t forget to add your choice of wood chips or chunks to infuse that delicious smoky flavor.
5. Smoke the Wings:
Arrange the seasoned wings in a single layer on the smoker racks. They shouldn’t be touching—give them some space! Let them smoke for 1.5 to 2 hours, or until the internal temperature hits 165°F (74°C). Watch as they get beautifully browned and slightly crispy!
6. Optional Step – Crisp Up the Skin:
If you love extra crispy skin (and who doesn’t?), you can crank up the smoker temperature or transfer the wings to a hot grill or oven broiler for about 5-7 minutes. Just keep an eye on them so they don’t burn.
7. Serve and Enjoy:
Once done, take the wings out of the smoker and let them rest for a few minutes. Serve them hot and alongside your favorite dipping sauces like ranch, blue cheese, or barbecue sauce. Enjoy those smoky, tasty vibes!
Can I Use Frozen Chicken Wings for This Recipe?
Absolutely! Just make sure to thaw the frozen wings completely in the refrigerator before cooking. This will ensure even cooking and better seasoning absorption.
How Can I Adjust the Spice Level?
If you prefer milder wings, simply omit the cayenne pepper from the dry rub. For extra heat, you can increase the cayenne amount or add some hot sauce to your wings before serving!
How Long Can I Store Leftover Wings?
Leftover smoked chicken wings can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the oven to maintain their crispiness or use a microwave if you’re short on time.
Can I Cook These Wings in the Oven Instead?
Yes, if you don’t have a smoker, you can bake the wings in the oven at 400°F (200°C) for about 40-45 minutes, flipping halfway through for even cooking. You won’t get the smoky flavor, but they’ll still be delicious!