Crispy Smoked Chicken Wings
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.
Servings 6
Calories 344kcal
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.
Nutrition
Serving: 1g | Calories: 344kcal | Carbohydrates: 13g | Protein: 47g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1652mg | Potassium: 52mg | Fiber: 1g | Sugar: 9g