Smoked Chicken Wings

Smoked Chicken Wings

Ingredients:

• 10-12 chicken wings (drumettes and flats)
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika (for extra smoky flavor)
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon brown sugar (optional, for sweetness)
• 1/4 cup your favorite BBQ sauce (optional, for glazing)
• Wood chips (hickory, applewood, or mesquite work well)

Instructions:

1. Prepare the Chicken Wings:
   • Pat the chicken wings dry with paper towels to remove excess moisture. This will help them crisp up when smoked.
   • Place the wings in a large bowl, drizzle with olive oil, and toss to coat evenly.
2. Season the Wings:
   • In a small bowl, combine paprika, garlic powder, onion powder, black pepper, salt, smoked paprika, cayenne pepper, and brown sugar (if using).
   • Sprinkle the seasoning mixture over the wings and toss them to ensure they are evenly coated. You can also refrigerate them for 30 minutes to 1 hour to let the flavors marinate, but this step is optional.
3. Prepare the Smoker:
   • Preheat your smoker to 225°F (107°C). If using a charcoal or wood smoker, set it up for indirect cooking and add your chosen wood chips. If using a pellet smoker, simply add the wood pellets as per the manufacturer’s instructions.
   • Add the wood chips to the smoker, ensuring they are soaked for at least 30 minutes before use (if using wood chips). This helps create that smoky flavor.
4. Smoke the Chicken Wings:
   • Once the smoker is ready, place the wings directly on the grill grate in a single layer. Close the smoker lid.
   • Smoke the wings for 1.5 to 2 hours, or until they reach an internal temperature of 165°F (74°C) and the skin is golden and crispy. During the last 15-20 minutes of cooking, you can glaze them with BBQ sauce if you prefer sticky wings.
5. Crisp the Skin (Optional but Recommended):
   • If you prefer extra crispy wings, you can finish them off on a hot grill or in an oven at 400°F (200°C) for 5-10 minutes after smoking. This will crisp up the skin even more.
6. Serve:
   • Remove the wings from the smoker and let them rest for a few minutes before serving.
   • Serve the smoked chicken wings with extra BBQ sauce, ranch dressing, or your favorite dipping sauce.

Tips for Perfect Smoked Chicken Wings:

• Wood Chips: Choose wood chips based on your flavor preference. Fruitwoods like apple or cherry give a milder, sweeter flavor, while hickory and mesquite provide a stronger, smokier taste.
• Even Cooking: Make sure to place the wings in a single layer on the smoker to ensure they cook evenly.
• Resting Time: Let the wings rest for a few minutes after smoking to allow the juices to redistribute and ensure tenderness.

These Smoked Chicken Wings are packed with smoky flavor and a crispy exterior, making them a perfect addition to your BBQ spread! Enjoy!