These smoky chicken wings are packed with flavor and are so easy to make! Just toss them on the grill or in a smoker, and let the magic happen. Perfect for game day or any fun gathering!
I love how juicy they turn out with that smoky taste. Just remember to save a few for later—if you can! They disappear fast at my house! 😂
Key Ingredients & Substitutions
Chicken Wings: Fresh or frozen wings both work well. If using frozen, make sure to thaw them completely for best results. You can also try drumsticks if you can’t find wings!
Olive Oil: This helps the seasoning stick to the wings and creates a crispy texture. You can substitute with avocado oil for a higher smoke point, or use melted butter for extra flavor.
Smoked Paprika and Chili Powder: These spices give the wings their smoky flavor. Feel free to swap smoked paprika with regular paprika and add a little liquid smoke if you don’t have the smoked variety.
Cayenne Pepper: It adds heat, but if you’re not a fan of spice, you can skip this or use a milder pepper like sweet paprika or even black pepper for a gentler kick.
Wood Chips: Hickory is my go-to for that classic BBQ flavor, but apple and cherry wood offer a sweeter finish. Mix them up for a unique flavor profile!
How Do I Get Perfectly Crispy Skin on My Wings?
The secret to crispy skin is all about moisture. Start by patting your wings dry with paper towels before seasoning. This is crucial!
- After seasoning, let the wings sit for 30 minutes. This helps the skin adhere better and enhances the flavor.
- Preheat your smoker, ensuring it reaches the right temperature before adding the wings. This helps them cook evenly.
- If you want to amp up the crisp further, consider a final blast of high heat for 5-10 minutes. Watch them closely so they don’t burn.
With these tips, you’ll be well on your way to serving the crispiest, most delicious smoked chicken wings. Enjoy the process and happy cooking!
How to Make Smoked Chicken Wings
Ingredients You’ll Need:
For the Chicken Wings:
- 3 pounds chicken wings, tips removed and wings separated into flats and drumettes
- 2 tablespoons olive oil
For the Seasoning:
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper (optional, for heat)
For Smoking:
- Wood chips for smoking (hickory, apple, or cherry wood suggested)
For Serving:
- Lemon wedges
- Optional: ranch or blue cheese dressing, for dipping
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus around 1 to 1.5 hours of cooking time for smoking the wings. All in all, you should plan for at least 1 hour and 15 minutes to get those wings perfectly smoked and delicious!
Step-by-Step Instructions:
1. Preparing the Wings:
Start by patting your chicken wings dry with paper towels. This is important! Dry wings will get you that crispy skin you want. Set them aside while you mix your seasonings.
2. Seasoning the Wings:
In a large bowl, toss the wings with olive oil, making sure they’re all coated nicely. In a separate small bowl, mix together the smoked paprika, chili powder, garlic powder, onion powder, black pepper, salt, and cayenne pepper, if you’re using it. Sprinkle this mix over the wings and give them a gentle toss again until they’re fully coated in that yummy dry rub.
3. Preheat Your Smoker or Grill:
Time to get your smoker or grill ready! Set it for indirect cooking at about 225°F to 250°F. If you’re using wood chips, add them to your smoker box or right onto the charcoal if you’re grilling. This will create that delightful smoky flavor!
4. Smoking the Wings:
Place the wings on the smoker grate in a single layer—this helps them smoke evenly. Let them smoke for about 1 hour to 1 hour 15 minutes. Turn them occasionally. You’re aiming for an internal temperature of 165°F, which means they’re perfectly cooked and safe to eat!
5. Optional Crisping Step:
If you love extra crispy wings, increase the temperature of your smoker or grill to 400°F and cook them for an additional 5-10 minutes. Keep a close eye on them to make sure they don’t burn!
6. Serve:
Remove the wings from the smoker and get ready to serve! Transfer them to a nice serving platter. Add some lemon wedges for squeezing over the wings and have ranch or blue cheese dressing nearby for dipping—if you like!
7. Enjoy:
Dig in and enjoy those smoky, savory chicken wings! They pair wonderfully with your favorite sides and drinks. Perfect for a party or a casual night in!
This recipe yields deliciously tender and smoky wings with a nicely charred crust. Happy cooking!
Can I Use Frozen Chicken Wings for This Recipe?
Yes, you can! Just make sure to thaw them completely in the refrigerator or by submerging them in cold water before cooking. Pat them dry thoroughly to ensure crispy skin!
What Wood Chips Are Best for Smoking?
Hickory is a popular choice for a strong smoky flavor, but apple and cherry wood offer a sweeter and milder taste. You can even mix different types of wood for a unique flavor profile!
How Do I Store Leftover Smoked Wings?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at 350°F for about 10-15 minutes to ensure they stay crispy.
Can I Make These Wings Spicier?
Absolutely! You can increase the amount of cayenne pepper or add some hot sauce to the seasoning mix. For even more heat, consider tossing them in a spicy wing sauce after smoking!
