There’s nothing quite like biting into a perfectly smoked chicken wing. The crispy skin, juicy meat, and smoky flavor create a flavor explosion in your mouth. If you’re looking for a crowd-pleasing appetizer or game-day snack, Smoked Chicken Wings are a surefire winner. But how do you get that perfect smoky flavor? Fear not, we’ve got an easy-to-follow recipe that will have you churning out delicious wings in no time!
How do I smoke chicken wings?
Smoking chicken wings involves first seasoning them with your desired spices, then smoking them in a smoker for 30 minutes, and then increasing the smoker temperature until they reach an internal temperature of 175°F. They are done cooking when they reach 165°F, but I like giving them a bit longer to allow the skin to crisp up a bit more. Don’t worry, they won’t dry out.
Do I need to brine chicken wings before smoking them?
Brining chicken wings before smoking them can help to keep them moist and add flavor. However, it is not necessary.
What type of wood should I use to smoke chicken wings?
The type of wood you use to smoke your chicken wings will affect their flavor. Common woods used for smoking chicken include hickory, mesquite, applewood, and cherry wood.
How much baking powder should you use on smoked wings?
It’s recommended to use 1 teaspoon of baking powder per pound of chicken.
How long do I smoke chicken wings for?
The length of time you smoke chicken wings will depend on the temperature you are smoking them at and the size of the wings. On average, chicken wings can take 1.5-2.5 hours to smoke.
Can I smoke frozen chicken wings?
It is not recommended to smoke frozen chicken wings, as they may not cook evenly and could potentially cause food safety issues. Thaw the wings completely before smoking. Be sure to use a meat thermometer to check the internal temperature of the chicken wings for doneness if using frozen wings.
- 3 pounds Chicken wings, wingettes (flats) and drumettes
- 2 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika, substitute smoked paprika
- 1 tablespoon Baking powder, optional to help crisp skin
1. Air dry the chicken wings
If you have the time, place chicken wings on a wire rack and refrigerate uncovered for 4 hours to remove any excess water from the skin. This will help help make the skin crispy when smoking the chicken wing.
· Preheat the smoker
Preheat the smoker to 225°F.
· Season the chicken wings
Put the chicken wings Liverpool in a big bowl along with some olive oil and the dry rub mix. Mix everything together thoroughly. In case you were unable to let the chicken air dry in the fridge beforehand, you can sprinkle baking powder over the wings to achieve a crispy skin.
· Smoke the chicken wings
Place wings on grill and smoke for 30 minutes. After the first 30 minutes, increase the temperature of the smoker to 385°F. Continue cooking the wings until the internal temperature registers 175°F and the skin is crispy.
· Serve the smoked chicken wings
Take the smoked wings out of the smoker. You can optionally coat the wings with your preferred BBQ sauce. Serve the wings as they are or with a dipping sauce of your choice. I suggest trying it with blue cheese or gorgonzola dip for a great taste. Enjoy your meal!