These smoked chicken wings are crispy on the outside and juicy on the inside, making them simply irresistible. Perfect for game day or any gathering!
The best part? You can enjoy them with your favorite sauce or just a sprinkle of salt. Trust me, you’ll want to make these often, especially when friends come over! 🐔✨
Key Ingredients & Substitutions
Chicken Wings: Always choose fresh wings for the best texture. If you’re short on wings, you can use thighs or drumsticks, but remember to adjust the cooking time, as these parts are thicker.
Olive Oil: Olive oil helps achieve a crispy skin and adds flavor. If you have allergies or are looking for a different flavor, you can use grapeseed oil or melted butter instead.
Kosher Salt: This salt is perfect for seasoning wings. If you want to use table salt, cut it back to about half the amount, as it’s more concentrated. Sea salt can also work well!
Wood Chips: Hickory is my favorite for its deep smoke flavor, but apple and cherry provide a sweeter touch. If you can’t find wood chips, using a liquid smoke in your marinade can be a good alternative.
How Do I Get That Perfect Crispy Skin?
Crispy skin is all about moisture management! Start by thoroughly drying your wings—this is crucial. Once they’re dry, coat them in oil to help seal in moisture while allowing the skin to crisp up.
- Firstly, smoke at a low temperature (225°F) to allow the wings to cook through and absorb smoke flavor.
- After smoking, crank up the heat to 425°F (220°C) for about 10-15 minutes. This high heat is key for crisping up the skin!
- Don’t forget to turn the wings halfway through to get an even crisp all around.
Perfect Crispy Smoked Chicken Wings
Ingredients You’ll Need:
For the Wings:
- 3 pounds chicken wings, separated into flats and drumettes
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1/4 cup wood chips for smoking (hickory, apple, or cherry wood recommended)
- Cooking spray or oil, for grates
How Much Time Will You Need?
This scrumptious recipe takes about 15 minutes to prepare and then 1.5 to 2 hours to smoke. After smoking, you’ll toss the wings in a hot grill or oven for about 10-15 minutes to achieve that perfect crispy skin. Allow an extra 5 minutes to let them rest. All in all, set aside around 2.5 to 3 hours total for the best results!
Step-by-Step Instructions:
1. Prepare the Wings:
Start by rinsing your chicken wings under cold water and then pat them dry with paper towels. Dry wings lead to crispier skin, so be thorough!
2. Coat with Olive Oil:
In a large mixing bowl, toss the dried wings with the olive oil until they are evenly coated. This helps the spices stick and enhances that crispy texture later.
3. Season the Wings:
In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Sprinkle this seasoning mix generously over the wings, then toss them again to coat evenly.
4. Preheat the Smoker:
Get your smoker ready by setting it to preheat at 225°F (107°C). If you are using a charcoal or pellet smoker, now is the time to add those soaked wood chips for extra smoky flavor!
5. Smoke the Wings:
Place the wings directly on the smoker rack, making sure they don’t touch each other. This helps the smoke and heat circulate around each wing for even cooking.
6. Cooking Time:
Let the wings smoke for about 1.5 to 2 hours. They should reach an internal temperature of 165°F (74°C) and have a nice smoky aroma.
7. Crisping the Skin:
Once you’ve removed the wings from the smoker, preheat your grill or oven to 425°F (220°C). Lightly oil your grill grates or baking sheet to avoid sticking.
8. Grill or Bake for Crispiness:
Transfer the wings to the hot grill or oven for 10-15 minutes. Turn them halfway through to ensure they crisp up evenly and turn a beautiful golden brown.
9. Let Them Rest:
Once crispy, take the wings out and let them rest for about 5 minutes. This resting period helps the juices redistribute within the wings, keeping them succulent!
10. Serve and Enjoy:
Optional: For added flavor, toss the wings in your favorite hot sauce or BBQ sauce before serving, or enjoy them plain to appreciate the smoky seasoning!
This method results in wonderfully smoked, tender, juicy wings with a satisfying crispy skin, perfect for any occasion. Enjoy your delicious creation!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken Wings for This Recipe?
Yes, you can use frozen chicken wings! However, make sure to completely thaw them first. The best way to thaw is overnight in the refrigerator, but if you’re in a hurry, you can submerge them in cold water in a sealed bag for a quicker thaw.
What Are Some Good Sauces for Chicken Wings?
Buffalo sauce, BBQ sauce, teriyaki, or a garlic parmesan sauce are all fantastic options! You can toss the wings in your preferred sauce after cooking or serve them on the side for dipping.
How Can I Store Leftover Wings?
Store any leftover wings in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes to get them crispy again!
What Can I Do If My Wings Aren’t Crispy Enough?
If your wings aren’t as crispy as you’d like, you can finish them off under a broiler for a couple of minutes after smoking and grilling. Just keep a close eye on them to avoid burning!
