These crispy smoked chicken wings tossed in a homemade dry rub gives you a subtle smoke flavor that are juicy on the inside and crisp on the outside.
When it comes to recipes made with a smoker/pellet grill, there are so many options - from smoked hot dogs to smoked lobster tails to a smoked pork butt.
But the recipe I've used the most since getting a pellet grill are these crispy smoked chicken wings. Having always preferred wings tossed in a sauce before this, my mind quickly changed after using a homemade dry rub which gives the perfect combination of sweet and savory.
Oh and they are actually crispy, which is super important wing chicken wings.
Why This Recipe Works
- Simple - you just make a dry rub with ingredients in your pantry and then throw on the smoker, letting it do its thing.
- Crispy - with chicken wings, you want a nice crispy skin, not rubbery. The baking powder is key in helping get the skin extra crispy.
- Party food - as with anything on the grill/smoker, these chicken wings are perfect for an outdoor party with friends or family.
Jump to:
Ingredient Notes
- Chicken wings - use wings and drumettes. I usually buy the the whole wing and cut myself.
- Baking powder - the key to the crisp wings. You can't cook them without it.
- Spices - the combination of spices adds just the right amount of heat to work with the sugar.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix the rub ingredients in a bowl and rub outside the chicken wings, making sure they are entirely coated.
Smoke the chicken wings at 200°F for 30 minutes before increasing the temperature to 375°F, cooking for another 45 minutes. Make sure you flip and rotate the wings to avoid burn sports.
FAQs
If you are short on time, just pat them dry with a paper towel.
Another way is to place on a a cooling rack on a baking sheet and place in the fridge uncovered for 3 hours.
Baking powder is alkaline. It raises the skin’s pH, which helps break down the proteins more efficiently and making for a browner, crispier skin for these chicken wings
You know the chicken is cooked when it reaches 175°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink.
Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
You can place cooked wings in an airtight container in the fridge for up to 3 days.
Place on a baking sheet and bake at 350°F for 10 minutes or until warmed through. You can also place back in the smoker for the same time.
Equipment
The type of equipment you use can have a big impact on the flavor of the recipe. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - my favorite as I love the simplicity and flavor.
- Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- Use apple, cherry or maple wood for smoking. They all complement the chicken perfectly.
- Cut the chicken wings at the joint using either kitchen shears or a sharp knife. See step-by-step instructions.
- If you smoke too long at 200°F, the chicken will be overloaded with smoke flavor. Smoke for max 30 minutes before increasing the temperature. Poultry takes in smoke flavor much quicker than other meats.
- If you don't want to make your own spice rub, just use store-bought.
- If you want some extra heat, increase the cayenne to 1 tsp.
Other Chicken Wing Recipes
If you’ve tried these crispy smoked chicken wings or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Crispy Smoked Chicken Wings
Ingredients
- 4 lbs chicken wings, cut into flats and drumettes
- ¼ cup brown sugar
- 2 tablespoon baking powder
- 1 tablespoon sea salt
- 2 teaspoon black pepper
- 2 teaspoon smoked paprika
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper
Instructions
- Dry the chicken wings thoroughly on all sides with a paper towel.
- Mix rub ingredients in bowl and rub outside the chicken wings.
- Preheat smoker to 200°F. Smoke chicken wings for 30 minutes before increasing temperature to 375°F and cooking for another 45 minutes. Flip and rotate the wings to avoid burn spots. Cook until internal temperature reaches 165°F.
Notes
- Use apple, cherry or maple wood for smoking. They all complement the chicken perfectly.
- Cut the chicken wings at the joint using either kitchen shears or a sharp knife. See step-by-step instructions.
- If you smoke too long at 200°F, the chicken will be overloaded with smoke flavor. Smoke for max 30 minutes before increasing the temperature. Poultry takes in smoke flavor much quicker than other meats.
- If you don't want to make your own spice rub, just use store-bought.
- If you want some extra heat, increase the cayenne to 1 tsp.
- You know the chicken is done when you insert a thermometer in the wing and it reaches 175°F. As I said before you want them crispy and the extra fat helps prevent them from drying out.
Leave a Reply