Smoked Chicken Wings

smoked chicken wings recipe that’s juicy, flavorful, and crispy on the outside. I’ll provide a detailed recipe with directions, tips, and variations so you can get it just right.

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Smoked Chicken Wings Recipe

Ingredients (Serves 4–6)

• 2–3 lbs chicken wings, tips removed and wings separated at joints

• 2 tbsp olive oil or vegetable oil

• 1 tbsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp chili powder (optional for heat)

• 1 tsp black pepper

• 1 tsp salt

• ½ tsp cayenne pepper (optional, for extra spice)

• 2 tbsp brown sugar (optional, for a slightly sweet crust)

Optional for Serving

• BBQ sauce, buffalo sauce, or ranch dressing

• Lemon wedges or chopped parsley

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Equipment Needed

• Smoker (or grill set up for indirect smoking)

• Wood chips (hickory, apple, or cherry wood recommended)

• Aluminum foil (optional)

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Instructions

Step 1: Prepare the Wings

1. Rinse the chicken wings and pat dry with paper towels. Dry skin helps them crisp up while smoking.

2. Place wings in a large bowl. Drizzle with oil and toss to coat evenly.

3. In a small bowl, combine smoked paprika, garlic powder, onion powder, chili powder, black pepper, salt, cayenne, and brown sugar.

4. Sprinkle the spice mixture over the wings and toss until every piece is evenly coated.

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Step 2: Prepare the Smoker

1. Preheat your smoker to 225°F–250°F (107°C–121°C).

2. Soak wood chips in water for 30 minutes if using a charcoal smoker (not required for gas or electric smokers).

3. Place the wood chips in the smoker box or directly on the coals.

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Step 3: Smoke the Wings

1. Arrange the wings in a single layer on the smoker rack. Avoid overcrowding to allow smoke circulation.

2. Smoke the wings for 1.5 to 2 hours at 225°F–250°F, turning them once halfway through.

3. Check internal temperature: Wings are safe to eat at 165°F (74°C).

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Step 4: Optional Crisping Step

• For extra crispy skin, after smoking, you can:

  1. Preheat your oven to 425°F (220°C) and bake wings on a tray for 10–15 minutes.

  2. Or, finish on a hot grill for 5–10 minutes per side.

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Step 5: Serve

• Serve hot with your favorite sauce or enjoy dry-rubbed for maximum smoky flavor.

• Garnish with lemon wedges or fresh parsley for freshness.

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Tips for Best Results

• Pat wings dry before applying rub—wet wings steam instead of crisping.

• Use lightly sweet rubs (brown sugar) to create a caramelized crust.

• Wood choice matters: Apple or cherry wood adds mild sweetness; hickory is stronger and smokier.

• Indirect heat prevents wings from burning while smoking low and slow.

• Don’t rush: Low and slow smoking preserves juiciness and flavor.

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Variations

1. Buffalo Smoked Wings: Toss smoked wings in buffalo sauce after smoking.

2. Asian Style: Toss wings in hoisin, soy, honey, and ginger after smoking.

3. Spicy Dry Rub: Add more cayenne, paprika, and chili powder for heat lovers.

4. Sweet & Smoky: Increase brown sugar in rub for a caramelized, dessert-like wing.