These smoked chicken wings are juicy and full of flavor! The smoky taste makes them perfect for a fun get-together or game day snack.
I love whipping these up on the weekend. Just set the smoker, relax, and wait for the delicious smell to fill the air. Trust me, they never last long! 🍗
Key Ingredients & Substitutions
Chicken Wings: Fresh chicken wings are best for this recipe. You can also look for pre-cut wings already separated into flats and drumettes to save time.
Olive Oil: This adds moisture and helps the seasoning stick. If you’re running low, canola or vegetable oil works too.
Smoked Paprika: This is what gives your wings a lovely smoky flavor. If you’re out, regular paprika with a bit of liquid smoke can work as a substitute.
Spices: The blend of garlic powder, onion powder, chili powder, black pepper, and salt creates a tasty seasoning. Feel free to adjust measurements or add your favorites like cumin or dried herbs.
Wood Chips: Hickory and applewood add fantastic flavors, but you can also use mesquite or cherry wood chips for different notes. Just make sure they’re soaked if recommended by your smoker instructions.
How Do You Ensure the Wings Come Out Perfectly Smoked?
Smoking chicken wings can be tricky, but with these tips, you’ll get it just right!
- Dry the Wings: Pat dry with paper towels to help the skin crisp up.
- Season Well: Don’t skimp on seasoning. Marinate them in the spices for at least 30 minutes (or overnight in the fridge) for deeper flavor.
- Monitor Temperature: Keep your smoker at a steady temperature of 225°F. A grill thermometer can help with accuracy.
- Crispy Skin Trick: If you prefer crispy skin, finish the wings on a hot grill or broiler for a few minutes after smoking.
By following these tips, your smoked chicken wings will come out perfectly every time!
How to Make Smoked Chicken Wings
Ingredients You’ll Need:
- 3 pounds chicken wings, tips removed and wings separated into flats and drumettes
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon cayenne pepper (optional, for heat)
- Wood chips for smoking (hickory or applewood recommended)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and seasoning, and then you’ll need about 1.5 hours for smoking. If you decide to crisp the wings at the end, add another 5-10 minutes. So, set aside about 2 hours total for this tasty treat!
Step-by-Step Instructions:
1. Prepare the Wings:
First, pat the chicken wings dry using paper towels. This helps to remove any moisture, which will make the wings crispier. Place them in a large mixing bowl once they’re nice and dry.
2. Season the Wings:
Next, drizzle the olive oil over the wings. Toss them well to ensure they’re evenly coated. In a small bowl, mix the smoked paprika, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne (if you want some heat). Sprinkle this seasoning mixture all over the wings, tossing them again until they’re thoroughly coated.
3. Preheat the Smoker:
Now, it’s time to preheat your smoker to around 225°F (107°C). This low and slow cooking is what gives the wings a beautiful smoky flavor. If you’re using wood chips, add them to the smoker box or directly onto the coals as they heat up to start creating delicious smoke.
4. Smoke the Chicken Wings:
Arrange the wings in a single layer on the smoker racks or grates, ensuring they’re not touching too much. Smoke them for about 1 hour. After that, flip the wings over and smoke for an additional 30-45 minutes. You’re looking for an internal temperature of 165°F (74°C), and they should have a lovely smoky, darkened crust.
5. (Optional) Crisp the Skin:
If you enjoy extra crispy skin, you can finish the wings on a hot grill or in the oven under the broiler for 3-5 minutes on each side. Just make sure to keep a close eye on them to prevent any burning!
6. Serve:
Once the wings are done, take them out of the smoker and let them rest for about 5 minutes. This little break helps the juices redistribute. Serve them warm with your favorite dipping sauces or sides. Enjoy the smoky, flavorful chicken wings!
Can I Use Frozen Chicken Wings for This Recipe?
Yes, you can definitely use frozen chicken wings! Just be sure to fully thaw them first. The best way is to leave them in the fridge overnight, but if you’re short on time, you can submerge them in cold water for faster thawing.
Can I Adjust the Spice Level?
Absolutely! If you prefer milder wings, you can reduce or omit the cayenne pepper. Alternatively, if you like it spicy, feel free to add more cayenne or even some hot sauce to the wings before smoking.
How Should I Store Leftover Smoked Wings?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in an oven or air fryer to make them crispy again. You can also microwave, but be mindful that this might make the skin less crispy.
Can I Smoke Other Types of Meat Using This Same Method?
Yes! This method works wonderfully for other meats like drumsticks, pork ribs, or even brisket. Just remember to adjust the smoking time based on the size and type of meat you’re using. Always ensure the internal temperature is safe for consumption. Enjoy experimenting!