Smoked Chicken Wings

For this recipe, it takes about one hour to smoke chicken wings.

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).

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.

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.

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.

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!

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.

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.

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.