I absolutely love this chicken wing recipe because it perfectly combines the smoky flavor from the hickory wood with a kick of spice, creating an unforgettable taste experience that’s worth every minute of the prep. Plus, there’s something incredibly satisfying about serving these wings hot and crispy, knowing they’ve been smoked to perfection—it’s my go-to for impressing friends at a barbecue or game day gathering!
Making smoked chicken wings is something I love because they are the perfect balance of smoky flavor and spicy heat. When it comes to flavoring the wings, I use smoked paprika to add depth to the smoky flavor.
Garlic and onion powders are next; these two ingredients silently (but aidfully) boost the umami factor. The wings are seasoned with a brush of liquid aminos, which may be the same as soy sauce to you, but they’re not quite the same.
It’s not important to understand the molecular gastronomy of smoked soy sauce, however, so let’s not get lost in that. Cayenne pepper is next; I think it gives just the right amount of kick.
Ingredients
Chicken Wings:
These are our recipe’s protein base.
When smoked, they become tender and delicious.
Smoked Paprika:
Instills a profound, toasted taste and intense hue, uplifted the complete flavor.
Garlic Powder:
Gives an aromatic earthiness that boosts the savory depth of the wings.
Brown Sugar:
Sweetness and caramelization help balance spices during smoking.
Cayenne Pepper:
Just the right amount of heat to balance the smoky profile, which is perfect for those who love a little spice.
Ingredient Quantities
- 2 pounds chicken wings, split at joints, tips removed
- 2 tablespoons vegetable oil
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- Wood chips for smoking (hickory or applewood recommended)
- Barbecue sauce (optional, for serving)
Instructions
1. Set your smoker to 225°F (110°C) and get the wood chips of your choice—hickory, applewood, or whatever else makes you happy—ready for a pronounced smoke flavor.
2. In a large bowl, combine the oil, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and brown sugar. Mix until a uniform spice rub forms.
3. Using paper towels, pat the chicken wings dry to remove any excess moisture and to allow the rub to adhere better.
4. Place the wings in a bowl with the spice rub and toss until they are evenly coated.
5. When the smoker has attained the temperature you want, set the chicken wings directly on the smoker grates, being sure that they are not crowded or touching.
6. For about
1.5 to 2 hours or until they attain an internal temperature of 165°F (74°C), smoke the wings. Throughout this time, keep the temperature of the smoker at 225°F (110°C).
7. To get skin that is crispier, move the wings to a grill or oven that you’re preheating to high heat—about 400°F/200°C. Cook the wings for another 5 to 10 minutes, turning them once halfway through.
8. Take the wings off the smoker or grill and permit them to rest for a few moments before serving.
9. If you like, you can apply a coating of your favorite barbecue sauce to the wings and serve them hot for an added punch of flavor.
10. Savor the flavor of smoked chicken wings, whether you choose to serve them as an appetizer or a main course. They are perfect for a barbecue or game day.
Equipment Needed
1. Smoker
2. Large mixing bowl
3. Measuring spoons
4. Paper towels
5. Tongs
6. Grill or oven
7. Meat thermometer
FAQ
- What type of wood chips should I use?It is suggested that hickory and applewood be used for the complementary flavors they provide. However, one can tamper with other wood varieties, like mesquite or cherry, which offer different flavor profiles.
- How long should I smoke the chicken wings?For safe consumption, smoke the wings at 225°F for 2 to 2.5 hours until they reach an internal temperature of 165°F.
- Can I use a gas grill for smoking?Indeed, a gas grill can be arranged for smoking by employing a smoke box or a pouch made of wood chips plus keeping a low flame on one side of the grill while the, chicken parts, wings in this case, are placed on the low fire side.
- Is the barbecue sauce necessary?The sauce for the barbecue is not mandatory. These wings have their own delightful flavor, but you can present them with some of your preferred sauce for a little more kick. Here are some sauces you can use like a pro.
- Can I make these wings spicier?For sure! Add additional cayenne pepper or coat the wings in a hot sauce after smoking to intensify the heat.
- What if I don’t have smoked paprika?Regular paprika can be used, with added cayenne to taste, in this recipe for an chorizo smoked paprika chicken dish. But the resulting dish will be slightly different from the one intended, with a less smoky flavor and a less paprika-y flavor.
Substitutions and Variations
Cooking Oil: Substitute with olive oil or canola oil for a slightly different flavor in the dish.
Smoked Paprika: Combine standard paprika with a few drops of liquid smoke to achieve a smoky taste.
Powdered garlic: Use the same amount of minced fresh garlic or garlic salt (reduce the amount of added salt, if using) to substitute for powdered garlic.
Dark Brown Sugar: Substitute with an equal measure of honey or maple syrup, taking into account your own tastes to adjust for sweetness.
Wood Chips: To obtain a different smoky flavor, use mesquite or cherry wood chips.
Pro Tips
1. Dry Brine for Extra Flavor: For even deeper flavor penetration, consider applying the spice rub as a dry brine several hours before smoking, or ideally, overnight. This will also help to draw out moisture from the skin, leading to crispier wings.
2. Chill Wings for Ultra-Crispiness: After applying the rub, let the wings sit uncovered in the refrigerator for a few hours. This will help the skin dry out and become extra crispy once cooked.
3. Experiment with Wood Chip Combinations: Try mixing different types of wood chips for unique smoke flavors. For instance, blend hickory with a bit of cherry wood for a touch of sweetness in the smokiness.
4. Use a Water Pan: To keep the wings juicy, place a water pan in the smoker. This can help maintain moisture levels and prevent the meat from drying out during the smoking process.
5. Finish with a Glaze: If you’re not a fan of barbecue sauce, consider finishing the wings with a light glaze of melted butter and honey or another thickening agent to add a subtle sweetness and extra flavor dimension.
Smoked Chicken Wings Recipe
My favorite Smoked Chicken Wings Recipe
Equipment Needed:
1. Smoker
2. Large mixing bowl
3. Measuring spoons
4. Paper towels
5. Tongs
6. Grill or oven
7. Meat thermometer
Ingredients:
- 2 pounds chicken wings, split at joints, tips removed
- 2 tablespoons vegetable oil
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- Wood chips for smoking (hickory or applewood recommended)
- Barbecue sauce (optional, for serving)
Instructions:
1. Set your smoker to 225°F (110°C) and get the wood chips of your choice—hickory, applewood, or whatever else makes you happy—ready for a pronounced smoke flavor.
2. In a large bowl, combine the oil, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and brown sugar. Mix until a uniform spice rub forms.
3. Using paper towels, pat the chicken wings dry to remove any excess moisture and to allow the rub to adhere better.
4. Place the wings in a bowl with the spice rub and toss until they are evenly coated.
5. When the smoker has attained the temperature you want, set the chicken wings directly on the smoker grates, being sure that they are not crowded or touching.
6. For about
1.5 to 2 hours or until they attain an internal temperature of 165°F (74°C), smoke the wings. Throughout this time, keep the temperature of the smoker at 225°F (110°C).
7. To get skin that is crispier, move the wings to a grill or oven that you’re preheating to high heat—about 400°F/200°C. Cook the wings for another 5 to 10 minutes, turning them once halfway through.
8. Take the wings off the smoker or grill and permit them to rest for a few moments before serving.
9. If you like, you can apply a coating of your favorite barbecue sauce to the wings and serve them hot for an added punch of flavor.
10. Savor the flavor of smoked chicken wings, whether you choose to serve them as an appetizer or a main course. They are perfect for a barbecue or game day.
