Of course! Smoked chicken wings are a fantastic way to enjoy incredible, deep flavor with a tender texture you can’t get from frying or baking alone. This method ensures they are perfectly smoky, juicy, and finish with crispy skin.
Here’s your complete guide to the best smoked chicken wings.
The Key to Great Smoked Wings: The Two-Stage Cook
The biggest challenge with smoking wings is getting the skin crispy. Unlike fatty cuts like pork shoulder, chicken skin can turn out rubbery if only smoked low and slow. The solution is a two-stage process:
- Smoke at a low temperature to absorb flavor and cook the meat.
- Sear at a high temperature to crisp the skin.
Recipe: Perfect Smoked Chicken Wings
Ingredients:
· 2-3 lbs whole chicken wings (flats and drumettes)
· 1-2 tbsp neutral oil (avocado, canola, or vegetable)
· Your favorite dry rub (See classic recipe below)
Classic All-Purpose Rub:
· 2 tbsp brown sugar
· 1 tbsp paprika (smoked paprika is great here)
· 1 tsp garlic powder
· 1 tsp onion powder
· 1 tsp kosher salt
· 1 tsp black pepper
· ½ tsp chili powder or cayenne (optional, for heat)
Optional Finishes:
· Your favorite buffalo sauce, BBQ sauce, or honey garlic sauce for tossing after cooking.
Instructions:
Step 1: Prep the Wings (1+ Hour Before Smoking)
- Pat Dry: This is the most important step for crispy skin. Thoroughly pat the wings completely dry with paper towels.
- Separate (Optional): Use a sharp knife to separate the flats from the drumettes at the joint if you haven’t bought them pre-cut. Discard the wing tips or save them for stock.
- Season: Place the wings in a large bowl. Drizzle with oil and toss to coat lightly. This helps the rub stick and promotes browning. Sprinkle your dry rub evenly over the wings and toss thoroughly to coat every surface.
- Rest: For the best flavor, place the seasoned wings on a wire rack set over a baking sheet and refrigerate, uncovered, for at least 1 hour, or ideally up to 4 hours. This further dries the skin, leading to ultimate crispiness.
Step 2: Fire Up the Smoker
- Preheat Smoker: Preheat your smoker to 225°F (107°C).
- Choose Your Wood: Use a mild to medium wood. Strong woods like mesquite can be overpowering for poultry.
· Best Choices: Apple, Cherry, Pecan, or Alder.
· Good Choice: Hickory (use a little less as it’s stronger).
Step 3: Smoke the Wings
- Smoke: Place the wings directly on the smoker grates, leaving a little space between them for smoke circulation.
- Cook Time: Smoke the wings for approximately 60-90 minutes. They are done when the internal temperature reaches 165-170°F (74-77°C) and the skin has taken on a rich, mahogany color and looks slightly tightened.
Step 4: CRISP THE SKIN (The Critical Step!) This is non-negotiable for perfect texture. Choose one method:
· Method A: High-Heat Grill Finish (Highly Recommended)
· Preheat your grill to high heat (400-450°F / 200-230°C).
· Grill the smoked wings for 2-3 minutes per side, until the skin is crispy and lightly charred.
· Method B: High-Heat Oven Finish
· Preheat your oven to 450°F (230°C).
· Place the smoked wings on a wire rack set over a baking sheet.
· Bake for 5-10 minutes, until the skin is crispy.
· Method C: Fry Finish (The Ultimate Crisp)
· Heat oil in a deep fryer or large pot to 375°F (190°C).
· Carefully fry the smoked wings for 60-90 seconds, just to blister and crisp the skin. This creates an unbelievable texture.
Step 5: Sauce and Serve
- Sauce (Optional): Immediately after crisping, toss the wings in a bowl with your favorite sauce (e.g., buffalo, BBQ) until evenly coated.
- Serve: Serve immediately while hot and crispy!
Time and Temperature Chart
Stage Temperature Time Target Internal Temp
Smoke 225°F (107°C) 60-90 min 165-170°F (74-77°C)
Crisp 400°F+ (200°C+) 2-10 min N/A (Crisp to preference)
Pro Tips for the Best Wings:
· Baking Powder Trick: For even crispier skin, add 1 tablespoon of baking powder to your dry rub. The alkaline nature helps break down the skin proteins, making it exceptionally crispy. (Do NOT use baking soda).
· Don’t Skip the Dry Brine: Letting the seasoned wings sit uncovered in the fridge is a game-changer for the skin texture.
· Sauce on the Side: For the crispiest results, serve the sauce on the side for dipping instead of tossing the wings in it.
· Internal Temp is Key: Always use a meat thermometer. 165°F is safe, but going to 175°F (79°C) will render more fat and make the meat even more tender, especially on drumettes.
· No Rack? If you don’t have a wire rack for the fridge, just arrange them on a baking sheet. They’ll still be great.
Enjoy your incredibly flavorful, smoky, and perfectly crispy wings! They’re sure to be a hit.