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Smoked Chicken Wings Recipe

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  • Author: Michelle Minnaar
  • Total Time: 6 hours 40 minutes
  • Yield: 6 portions 1x
  • Diet: Gluten Free

Ingredients

Units Scale
  • 20 whole chicken wings, weighing about 3lbs

Chicken Wing Brine

  • 8 cups of water
  • 1/4 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1/2 tablespoon black peppercorns
  • 1 bay leaf
  • 1/2 orange, sliced
  • 2 garlic cloves, crushed
  • half sprig of rosemary or thyme (optional)

Chicken Wing Seasoning

  • 4 tablespoons paprika
  • 2 tablespoons brown sugar
  • 2 tablespoons garlic powder
  • 2 teaspoons ground black pepper
  • 1 tablespoon baking powder (optional)
  • 1 teaspoon cayenne pepper (adjust according to heat preference)
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 2 tablespoons oil (optional)

Instructions

  1. Prepare the Chicken Wings: Start with whole chicken wings. Locate the two joints in each wing. Check out my complete guide on how to cut chicken wings.
  2. Cut at the joints using a sharp knife or kitchen shears to separate the wings into three parts: the drumette, flat, and tip. Discard the tip or save it to make stock.
  3. Brine the Chicken Wings: Combine all ingredients in a large pot and boil, stirring until the sugar dissolves.
  4. Cool to room temperature, then chill in the refrigerator.
  5. Submerge the chicken wings in the brine and refrigerate for 2-4 hours.
  6. Remove wings from brine, rinse under cold water, and pat completely dry.
  7. Season the Chicken Wings: Mix all the ingredients, except the oil, in a small bowl. 
  8. Place the wings in a large bowl. Drizzle the oil over the wings.
  9. Use your hands or a brush to gently toss or brush the wings, ensuring each wing is lightly but thoroughly coated in oil.
  10. Once oiled, sprinkle your seasoning blend over the wings, turning them to coat all sides evenly.
  11. Smoke the Chicken Wings: Preheat your smoker to 225-250°F (107-121°C), the optimal range for smoking chicken wings.
  12. Place the seasoned and oiled wings directly on the smoker racks, leaving some space between them for even smoke circulation. Close the lid and smoked for 1 hour, flipping the chicken once halfway through. 
  13. Maintain the smoker temperature between 225-250°F. Regularly check and replenish wood chips, to maintain consistent smoke levels.
  14. Use a digital meat thermometer to check the internal temperature of the wings. They're fully cooked when the internal temperature reaches 165°F (74°C), but for tender and flavorful wings, you might continue cooking until they reach an internal temperature of 175-180°F (79-82°C) for even more tender meat.
  15. Crisp up the Chicken (optional): If your smoker allows, increase the temperature to 350-400°F (177-204°C) for the last 10-15 minutes of cooking. This step crisps the skin while avoiding the need for frying or broiling.
  16. Rest Before Serving: Once the wings are done, remove them from the smoker and let them rest for about 5-10 minutes. Resting allows the juices to redistribute, ensuring that each bite is moist and flavorful.
  17. Serve Immediately: Serve the wings hot, either on their own or with your choice of dipping sauces on the side. Classic sides like celery sticks, carrot sticks, and blue cheese or ranch dressing complement the smoky flavors well. Enjoy!

Notes

  • You can use sweet or smoked paprika - the choice is yours. 
  • The addition of baking powder is meant to help the skin of the chicken wings become more crispy during the smoking process. It works by raising the pH level of the skin, which helps to break down proteins more effectively, leading to a better texture as it cooks. Do not use baking soda!
  • Use a neutral oil, such as canola, vegetable, or light olive oil, to cover the chicken wings before applying the seasoning.
  • This amount of oil should be enough to lightly coat all the wings without making them greasy. The goal is to have enough oil on the surface for the seasoning to stick and to aid in crisping the skin during the smoking process. Use no more than an extra tablespoon of oil to get the job done.
  • If your smoker allows, place a water pan inside to help maintain humidity. This prevents the wings from drying out during the long smoking process.
  • If your smoker doesn't reach higher temperatures, consider transferring the wings to a preheated oven or grill set to high for a few minutes to achieve that crispy skin.
  • If you're smoking a large number of wings, consider doing so in batches to avoid overcrowding and ensure even smoke exposure.
  • Don't hesitate to experiment with different wood chip types or blends to find your perfect flavor profile.
  • Always maintain food safety practices when handling and cooking poultry.
  • Prep Time: 40 minutes
  • Brining Time: 4 hours
  • Cook Time: 2 hours
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Find it online: https://www.greedygourmet.com/recipes-by-national-cuisine/american/smoked-chicken-wings/