Amazing Smoked Chicken Wings Recipe

I reveal every secret and step by step technique for Cajun Smoked Wings, from brining and smoke timing to finishing touches, so you can achieve reliable, restaurant quality results at any gathering.

I still can’t get over these Amazing Smoked Chicken Wings. I mean Ive made wings a million times but this version, with a little baking powder and a hit of smoked paprika, turned out crisp and crazy flavorful.

It’s the kind of thing that makes you rethink every tailgate or backyard hangout. Folks call it Cajun Smoked Wings or drop it into New Smoker Recipes and Grill And Smoker Recipes conversations, yet it somehow surprises every time.

I kept tweaking tiny details till it shocked me, seriously you gotta try it or youll be missing out.

Why I Like this Recipe

– I love the way the skin puffs up and stays super crunchy, every bite feels satisfying and messy.
– I like the subtle smoky flavor that sneaks in, its flavorful but not in-your-face.
– I enjoy the sweet and spicy balance in the seasoning, it keeps me reaching for just one more.
– I like that theyre perfect for parties, people always grab em fast and I get all the compliments.

Ingredients

• Chicken wings: high in protein skin adds fat for flavor and crispiness
• Baking powder: dries skin helps crisp, not a salt substitute, use aluminum free
• smoked paprika: smoky slightly sweet, low calorie boosts color and depth
• Brown sugar: adds caramelized sweetness and helps form a sticky flavorful crust
• Garlic powder: concentrated savory punch, small antioxidant benefits very low calories
• Wood chips: apple or hickory give fruity or robust smoke, big aromatic impact
• Neutral oil: helps spice blend stick, modest unsaturated fats keeps skin from drying
• Wing sauce + butter: adds tangy heat or sweet richness, butter makes it glossy

Ingredient Quantities

• 3 to 4 lb chicken wings (about 1.4 to 1.8 kg)
• 2 tbs baking powder (aluminum free)
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp packed brown sugar
• 1 tsp cayenne pepper, optional
• 1 to 2 tbsp neutral oil (vegetable or canola)
• 2 cups wood chips or chunks (apple hickory or cherry)
• 1 cup favorite wing sauce (buffalo or BBQ) optional
• 2 tbsp unsalted butter optional

How to Make this

1. Start with 3 to 4 lb chicken wings, separate flats and drums if you want, pat them very dry with paper towels and put them in a big bowl. Add 2 tbsp aluminum free baking powder, 1 tbsp kosher salt and 1 tsp freshly ground black pepper, drizzle 1 to 2 tbsp neutral oil and toss so every piece is lightly coated. This baking powder trick is what makes the skin puff and crisp, so dont skip it.

2. Put the wings on a wire rack set over a sheet pan and refrigerate uncovered for at least 1 hour or up to overnight. The air drying is a huge hack for crisp skin and it concentrates the flavor.

3. While they chill mix the dry rub: 1 tbsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, 2 tbsp packed brown sugar and 1 tsp cayenne pepper if you like heat. Stir it all together and set aside.

4. Preheat your smoker to 225 to 250 degrees F and get about 2 cups wood chips or chunks ready (apple, hickory or cherry are great). If using chips you can soak them 20 to 30 minutes to stretch the smoke but chunks can go on dry.

5. Take the wings from the fridge and lightly dust the prepared rub over them so the spices cover each piece. Dont pile them up, place wings skin side up on the smoker grates with space between for smoke flow.

6. Smoke the wings at 225 to 250 F until the skin feels dry and the internal temp hits about 160 to 165 F, usually around 60 to 75 minutes depending on your smoker. Check every 20 to 30 minutes, rotate racks if needed, and use a probe thermometer so you dont guess.

7. For that restaurant level crisp, crank the smoker or grill to about 425 F or move the wings to a hot direct heat zone or oven at 425 F and finish for 8 to 15 minutes until the skin puffs and browns. Watch closely because the brown sugar can burn if you leave them too long.

8. If you want saucy wings melt 2 tbsp unsalted butter in a small pan, add 1 cup of your favorite wing sauce (buffalo or BBQ) and warm until it just simmers. Toss the hot wings briefly in the sauce off the heat so the butter emulsifies and gives a glossy coating. If you want them dry just serve as-is.

9. Let the wings rest a few minutes, serve with extra sauce on the side and try to eat most of them before your guests notice how many you polished off. Quick tips: use aluminum free baking powder only, dont overcrowd the smoker, keep smoke light so it wont get bitter and a probe thermometer is your best friend.

Equipment Needed

1. Large mixing bowl for tossing the wings with baking powder and oil
2. Rimmed sheet pan (for chilling and finishing)
3. Wire rack that fits over the sheet pan (air drying and smoking)
4. Measuring spoons (tbsp and tsp)
5. Paper towels (to pat wings very dry)
6. Instant-read or leave-in probe thermometer
7. Tongs for placing, turning and saucing wings
8. Smoker or grill (or oven) plus smoker box or wood chunks/chips
9. Small saucepan and silicone spatula or spoon for warming and emulsifying sauce

FAQ

Amazing Smoked Chicken Wings Recipe Substitutions and Variations

• 2 tbsp baking powder: if you dont have it, swap for 2 tbsp cornstarch or potato starch to dry the skin and get crispiness; it wont puff like baking powder but gives the same crunchy finish.
• 1 tbsp smoked paprika: use 1 tbsp sweet (regular) paprika plus 1/4 to 1/2 tsp liquid smoke for the smoky note, or sub 1 tsp chipotle powder for a spicier, smoky flavor.
• 2 tbsp packed brown sugar: replace with 2 tbsp granulated sugar plus a tiny splash of molasses (about 1/8 tsp), or use honey or maple syrup (use slightly less since theyre liquid).
• 2 cups wood chips or chunks: if you dont have chips, add 1 to 2 tsp liquid smoke to the rub or sauce, or use any hardwood like pecan, mesquite, or oak for a stronger smoke profile.

Pro Tips

– Make the baking powder count. Use aluminum free only and dust it evenly so you dont end up with salty crunchy spots. If it clumps or you used the wrong leavener the skin wont puff right, so pat the skin dry first so it sticks.

– Keep the smoke light and fruity. Apple or cherry give a nice sweet note, but too much smoke makes wings bitter fast. If you dont have a smoke box use a small foil pouch with holes or a smoker tube and place it away from the meat.

– Finish hot but watch the sugar. Cranking heat at the end gives that restaurant crunch, but brown sugar burns quick. If youre worried, crisp first then toss with warmed sauce and butter off the heat for a glossy coat instead of saucing too early.

– Thermometer and spacing are your friends. Probe into the meatiest part not the bone, rotate racks if needed, and dont crowd the grates so air and smoke can move. Let them rest a few minutes so the juices settle before you dig in.