Smoked chicken wings are a smoky, juicy, and flavorful alternative to traditional fried wings. Slowly cooked on a smoker, these wings absorb a deep, rich flavor from the wood, giving them a slightly crispy exterior and a tender, juicy interior. The process is simple yet rewarding, perfect for gatherings or game days.

Ingredients

For the Chicken Wings:

• 2 lbs (900g) chicken wings, separated into drumettes and flats
• 2 tablespoons olive oil

For the Dry Rub:

• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon brown sugar

For Smoking:

• Wood chips or pellets (hickory, applewood, or cherrywood work well)
• Spray bottle of apple juice (optional, for extra moisture)

Instructions

Step 1: Prepare the Chicken Wings

1. Pat dry the chicken wings with paper towels to ensure a crispy finish.
2. Place the wings in a large bowl, drizzle with olive oil, and toss to coat evenly. This helps the rub stick to the wings and also aids in crisping.

Step 2: Make the Dry Rub

1. In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper (if using), and brown sugar.
2. Sprinkle the dry rub evenly over the wings, ensuring all sides are coated. Massage the rub into the wings for better flavor penetration.

Step 3: Prepare the Smoker

1. Preheat your smoker to 225°F (107°C). Add your choice of wood chips or pellets to the smoker. Hickory will give a stronger smoky flavor, while applewood or cherrywood will provide a milder, slightly sweet flavor.
2. If using a water pan, fill it with water or apple juice to maintain moisture in the smoker.

Step 4: Smoke the Chicken Wings

1. Arrange the wings on the smoker grate in a single layer, ensuring they are not touching for even airflow and smoke absorption.
2. Smoke the wings for 1.5 to 2 hours at 225°F (107°C), or until the internal temperature of the wings reaches 165°F (74°C). You can spray them with apple juice halfway through cooking to add extra moisture and sweetness.

Step 5: Crisp Up the Wings (Optional)

1. If you prefer extra crispy wings, once the wings have reached the desired temperature, you can increase the smoker’s heat to 375°F (190°C) and cook for an additional 5-10 minutes, or until the skin is crispy.Alternatively, you can finish the wings on a preheated grill or under the oven broiler for a few minutes, watching closely to avoid burning.

Step 6: Serve

1. Once the wings are cooked, remove them from the smoker and let them rest for a few minutes.
2. Serve with your favorite dipping sauces such as ranch, blue cheese, or a barbecue sauce. Garnish with fresh herbs like parsley or cilantro for a pop of color.

Optional Variations

• Buffalo-style smoked wings: Toss the smoked wings in a hot sauce and butter mixture after smoking for a spicy kick.
• Honey garlic wings: After smoking, glaze the wings with a honey garlic sauce for a sweet and savory finish.
• Lemon pepper wings: Before serving, sprinkle the wings with a mixture of lemon zest, black pepper, and a bit of melted butter for a zesty variation.

Why You’ll Love Smoked Chicken Wings

Smoked chicken wings have a uniquely deep flavor that you can’t achieve with traditional frying or baking. The smoky aroma combined with the spices from the dry rub makes these wings irresistible. Plus, they’re versatile—you can customize them with different rubs, sauces, and finishing techniques. They’re perfect for a casual get-together, barbecue, or a snack to enjoy during a game.