Flavorful Smoked Chicken Wings for Any Occasion

Introduction

Smoked chicken wings are a culinary delight that combine tender meat with a smoky, savory flavor that’s hard to resist. Whether you’re hosting a backyard barbecue or simply enjoying a cozy night in, these wings are sure to impress.

The beauty of smoked chicken wings lies in their versatility. You can experiment with different marinades and rubs to create your own unique flavor profiles. Plus, they’re perfect for satisfying a crowd or indulging in a personal treat.

In this recipe, we’ll walk through the process of creating mouthwatering smoked chicken wings that are crispy on the outside and juicy on the inside. Let’s gather our ingredients and dive into the art of smoking.

Ingredients

• 3 lbs chicken wings
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional, for heat)
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1/2 cup barbecue sauce (for glazing, optional)

Directions & Preparation

1. Preheat your smoker to 225°F (107°C). If using a charcoal smoker, add wood chips for flavor, such as hickory or applewood.
2. In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and brown sugar. Mix well to create a flavorful marinade.
3. Add the chicken wings to the marinade, ensuring they are evenly coated. For best results, allow the wings to marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
4. Once the smoker is preheated, arrange the marinated wings on the smoker rack, leaving space between each wing for even cooking.
5. Smoke the wings for 1.5 to 2 hours, or until they reach an internal temperature of 165°F (74°C). For extra crispiness, consider increasing the smoker temperature to 375°F (190°C) for the last 15 minutes of cooking.
6. If desired, brush the wings with barbecue sauce during the last 10 minutes of smoking for a sticky glaze.
7. Remove the wings from the smoker and let them rest for a few minutes before serving. Enjoy!

FAQs Smoked chicken wings

Can I use a gas grill instead of a smoker?

Yes, you can use a gas grill by adding a smoker box with wood chips for flavor.

What if my wings are not crispy after smoking?

To achieve crispiness, increase the temperature during the last few minutes of smoking or finish them on a hot grill.

Can I use frozen chicken wings?

It’s best to thaw the wings before marinating and smoking for even cooking.

What type of wood chips work best for smoking wings?

Hickory and applewood are great options that complement chicken nicely.

Can I scale down the recipe for fewer wings?

Absolutely! You can easily reduce the quantities of the ingredients based on the number of wings you have.

What if I want to add more heat to the wings?

You can increase the amount of cayenne pepper or add hot sauce to the marinade for extra spice.

How can I tell if the wings are done smoking?

Use a meat thermometer to check that the internal temperature has reached 165°F (74°C).

What if I don’t have smoked paprika?

You can substitute it with regular paprika and add a bit more cayenne for a smoky flavor.

Conclusion Smoked chicken wings

Smoked chicken wings are a fantastic addition to any gathering or a satisfying snack for a quiet night. Their smoky flavor and tender texture make them a winner every time.

Feel free to get creative with the marinades and sauces to suit your taste. Once you master the smoking technique, the possibilities are endless. Enjoy your delicious creation!

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Flavorful Smoked Chicken Wings for Any Occasion

Make Smoked chicken wings with clear steps, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 3 lbs chicken wings
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper optional, for heat
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1/2 cup barbecue sauce for glazing, optional

Method

 

1. Preheat your smoker to 225°F (107°C). If using a charcoal smoker, add wood chips for flavor, such as hickory or applewood.
2. In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and brown sugar. Mix well to create a flavorful marinade.
3. Add the chicken wings to the marinade, ensuring they are evenly coated. For best results, allow the wings to marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
4. Once the smoker is preheated, arrange the marinated wings on the smoker rack, leaving space between each wing for even cooking.
5. Smoke the wings for 1.5 to 2 hours, or until they reach an internal temperature of 165°F (74°C). For extra crispiness, consider increasing the smoker temperature to 375°F (190°C) for the last 15 minutes of cooking.
6. If desired, brush the wings with barbecue sauce during the last 10 minutes of smoking for a sticky glaze.
7. Remove the wings from the smoker and let them rest for a few minutes before serving. Enjoy!

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.

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