These sublime smoked chicken wings are an absolute dream! Crispy skin, succulent chicken, and a subtle smoky flavor that's truly out of this world!
Plus, this smoked chicken wing recipe is really easy to pull off and never fails to impress. So, are you ready to make the best smoked chicken wings you've ever tasted?
Let's get cooking!
Why you'll love this smoked chicken wings recipe
- The flavor of the chicken is unbelievable!
- My special smoking tricks help to ensure crispy skin every time.
- Get yourself a quality smoker and let it do all the work.
Equipment needed
There are a few items you'll need to make this smoked chicken wings recipe:
- Smoker – a quality smoker is essential to getting the best results
- Meat thermometer – use this essential gadget to achieve perfectly cooked chicken
How to make smoked chicken wings
Assemble the brine ingredients.
Prepare the chicken wing brine.
Cut up the whole chicken wings.
You can use a sharp knife or kitchen scissors.
Segment each wing.
You won't need the chicken wing tip. You can use them to make chicken broth.
In this recipe, you will use the winglet...
... and drumette!
Arrange the chicken wings in a glass container.
Pour the chilled chicken wing brine over the wings and brine for no more than 4 hours.
Next, make the chicken wing rub.
Mix all the spices together. Don't add salt because you're already brining the wings!
Once you finished brining the wings, remove them from the brine.
Pat them dry with paper towels.
Drizzle the oil over the chicken wings.
Make sure the oil covers all the chicken wing surfaces.
The chicken wing rub will now stick to the chicken wings.
Cover the wings all over with the rub.
Your chicken wings are now ready to get smoked!
Smoke the chicken wings according to the recipe.
The end result! Beautiful, addictive, and moreish smoked chicken wings! Best served with White Alabama Sauce!
Top Tip
Don't forget to use a water pan inside your smoker to stop the wings from drying out during the long smoking process.
What to serve with smoked chicken wings
Sides
Dips and dressings
The standard pairing with smoked chicken wings is a classic ranch dipping sauce or barbecue sauce. You can also opt for honey and mustard dip, blue cheese dressing, mayonnaise, or sweet chili dip.
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You can also use a wing sauce like buffalo sauce or a cajun or jerk style sauce.
Salads
You can also combine this recipe with a rainbow quinoa salad. It's vibrant in color and tastes sensational. Any other kind of light salad would be perfect, especially in summer at a backyard barbecue.
Pickles and coleslaw
For a wonderful tangy side, go for Fire and Ice Pickles or pickled zucchini. For a refreshing crunch, this keto coleslaw is perfect – it's not too filling, a lot lighter than a traditional coleslaw recipe.
Potato based sides
Serve with this Homemade Memphis BBQ Sauce Recipe and wonderful baked sweet potato fries or these classic animal style fries instead. These both make the perfect finger food for summer garden parties and barbecues.
Other Side Dishes Worth Exploring
Variations and substitutions
- Don't hesitate to experiment with different wood chip types or blends to find your perfect flavor profile.
- Feel free to use sweet or smoked paprika with this recipe.
How long does it take to smoke chicken wings?
For this recipe, it takes about one hour to smoke chicken wings.
How do you know when smoked chicken wings are cooked?
The best way to find out when your chicken is fully cooked is to use a digital thermometer. Cooked wings should have an internal temperature of 165°F (74°C).
Do I need to brine the chicken first?
Absolutely! Brining chicken wings in a sweet and salty solution for a long time helps them absorb water into the chicken's cells, making them incredibly tender and juicy once cooked. So, before smoking chicken wings, leave them in the brine solution, as detailed below, to achieve an incredible taste and texture.
How do you get crispy smoked chicken wings?
The key to achieving crispy wings is the addition of baking powder. This works by raising the pH level of the chicken skin to help break down the proteins and produce a crispier texture.
Be sure to use baking powder and not baking soda! The two are not interchangeable.
Can you cook smoked wings in an air fryer?
While you can't smoke chicken wings in an air fryer, you can crisp them up for ten minutes or so after smoking in a charcoal, gas, or electric smoker.
What can you do with leftover chicken wings?
Don't waste something so delicious! Store your leftovers and use them to make a sensational chicken wing leftover recipe. Use my leftover turkey curry as a basis and create something truly sensational!
What Are The Best Wood Chips for Smoked Chicken Wings?
Hickory or mesquite for a more robust flavor. Applewood or cherry for a sweeter, milder flavor.
If your smoker requires it, soak wood chips in water for about 30 minutes before using them. This helps them smoke longer, enhancing flavor development.
What Factors Affect The Smoking Time?
Size of the Wings: Larger wings will take longer to cook thoroughly.
Desired Crispiness: For crispier skin, you might extend the cooking time slightly or increase the smoker's temperature towards the end of the smoking process.
Type of Smoker: Different smokers can have slightly varying heat distributions, which might affect cooking time.
External Temperature: Outdoor temperature and wind can also impact how your smoker maintains heat, potentially affecting cooking time.
How Do You Avoid Rubbery Skin?
Rubbery skin on smoked chicken wings is a common issue, often resulting from not properly rendering the fat under the skin during cooking. Here's how you can prevent rubbery skin and achieve crispy, deliciously textured chicken wings:
1. Dry the Skin Before Smoking:
After brining and rinsing the wings, thoroughly pat them dry with paper towels. Removing excess moisture from the skin is crucial for achieving crispiness.
2. Use Baking Powder in Seasoning (Optional):
Mixing a little baking powder (not baking soda) with your dry rub can help. Baking powder alters the skin's pH level, allowing it to crisp up better during smoking. Use about 1 teaspoon of baking powder per pound of chicken.
3. Oil Lightly Before Seasoning:
A light oil coating on the wings before applying your seasoning helps the skin become crispier. Use a neutral oil like canola or vegetable oil for best results.
4. Smoke at the Right Temperature:
Starting your smoking process at a lower temperature (225-250°F or 107-121°C) helps reduce the fat without drying out the meat. This step is crucial for tender meat with less risk of rubbery skin.
5. Finish with Higher Heat:
To avoid rubbery skin, finish smoking with a higher heat burst. Increase your smoker's or grill's temperature to 350-400°F (177-204°C) for the last 10-15 minutes of cooking. If your smoker doesn't reach these temperatures, consider transferring the wings to a preheated oven or grill to crisp up the skin.
6. Avoid Overcrowding:
Ensure that the smoker's wings are not overcrowded. Good airflow around each wing helps the skin to crisp up more effectively.
7. Consider Grilling or Broiling:
If you cannot achieve the desired skin texture with smoking alone, a quick finish on a hot grill or under a broiler can add that needed crispness. A few minutes should be enough to crisp the skin without overcooking the meat.
8. Rest Before Serving:
Let the wings rest for a few minutes after smoking. This not only helps with juice distribution within the meat but can also slightly improve the skin's texture.
By following these tips, you can significantly reduce the chances of ending up with rubbery skin on your smoked chicken wings, ensuring they’re as enjoyable to eat as they are flavorful.
More sensational smoked recipes
Smoking your own food is just so satisfying! Put that smoker to good use and whip up some of the following incredible recipes:
- Smoked chicken thighs – these bad boys will get everyone salivating at your backyard BBQ party!
- Smoked chicken drumsticks – another excellent smoked chicken recipe that guarantees a smoky flavor and incredible textures
- Smoked leg of lamb – if you're a lamb lover you won't want to miss this one! Yes it takes a little patience but believe me, it's more than worth it
- Whole smoked turkey – the ultimate centerpiece feast! If you're looking to take Sunday lunch or festive mains to another level, this is the recipe for you!
- Smoked beef short ribs – sticky, sweet and melt-in-your-mouth fantastic, this recipe has flavors that will blow you away!
More BBQ Recipes You Will Enjoy!
Print📖 Recipe
Smoked Chicken Wings Recipe
- Total Time: 6 hours 40 minutes
- Yield: 6 portions 1x
- Diet: Gluten Free
Ingredients
- 20 whole chicken wings, weighing about 3lbs
Chicken Wing Brine
- 8 cups of water
- ¼ cup brown sugar
- ½ cup apple cider vinegar
- ½ tablespoon black peppercorns
- 1 bay leaf
- ½ 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
- 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.
- 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.
- Brine the Chicken Wings: Combine all ingredients in a large pot and boil, stirring until the sugar dissolves.
- Cool to room temperature, then chill in the refrigerator.
- Submerge the chicken wings in the brine and refrigerate for 2-4 hours.
- Remove wings from brine, rinse under cold water, and pat completely dry.
- Season the Chicken Wings: Mix all the ingredients, except the oil, in a small bowl.
- Place the wings in a large bowl. Drizzle the oil over the wings.
- Use your hands or a brush to gently toss or brush the wings, ensuring each wing is lightly but thoroughly coated in oil.
- Once oiled, sprinkle your seasoning blend over the wings, turning them to coat all sides evenly.
- Smoke the Chicken Wings: Preheat your smoker to 225-250°F (107-121°C), the optimal range for smoking chicken wings.
- 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.
- Maintain the smoker temperature between 225-250°F. Regularly check and replenish wood chips, to maintain consistent smoke levels.
- 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.
- 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.
- 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.
- 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
Nutrition
- Serving Size:
- Calories: 372
- Sugar: 12.7 g
- Sodium: 206.8 mg
- Fat: 8.8 g
- Saturated Fat: 2.3 g
- Trans Fat: 0.2 g
- Carbohydrates: 19.9 g
- Fiber: 2.9 g
- Protein: 51.5 g
- Cholesterol: 129.2 mg
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