Smoked Chicken Wings
Crispy smoked wings with your choice of sauce.
Jump to RecipeSmoked chicken wings are incredible - the smoke flavor combined with crispy skin creates something better than deep-fried wings, in my opinion. They take a bit longer but the results are worth the wait. These are always the first thing to disappear at any gathering.
Wings are the ultimate party food - perfect for game day, casual get-togethers, or any occasion where people will be standing around snacking. Set up a sauce bar and let people customize.
Offer multiple sauce options - buffalo is classic, but honey garlic, BBQ, and Asian glazes are all great. Serve with celery, carrots, and both ranch and blue cheese dressings. Plenty of napkins are essential.
The baking powder in this recipe is key for crispy skin. It raises the pH and helps the skin crisp even without deep frying. Don't skip this step - it makes a huge difference.
The two-stage cooking - low for smoke, then high for crisp - is essential. Don't rush the initial smoking, but make sure to get that temperature up at the end for proper crispiness. Toss in sauce right before serving.
Ingredients
Instructions
-
1
Pat the wings completely dry with paper towels. Toss them with baking powder, salt, paprika, and garlic powder. The baking powder is the secret to crispy smoked skin.
-
2
Spread the wings on a wire rack set over a sheet pan and refrigerate uncovered for at least 4 hours, or overnight. This dries the skin further. Season with Plowboys Yardbird Rub before cooking for maximum flavor.
-
3
Set your smoker to 250°F with Bear Mountain Apple Pellets for a clean, mild smoke.
-
4
Arrange the wings on the smoker grate in a single layer and smoke for about 1.5 hours.
-
5
Increase the smoker temperature to 375°F for the last 30 minutes to crisp up the skin. This step makes all the difference.
-
6
The wings are done when the internal temperature reaches 175°F. Verify with an instant-read thermometer.
-
7
Toss the wings in your favorite sauce — Sweet Baby Ray's BBQ Sauce or buffalo sauce are classic choices. Serve immediately while the skin is still crispy.