Crispy Smoked Chicken Wings
Get crispy smoked chicken wings with bite-through skin using a simpledry-brine, low-and-slow smoke, and high-heat finishing method. No rubbery skin,no guesswork.
Ingredients
- Wings
- 2 pounds chicken wings
- 2 tsp kosher salt
- 2 tsp aluminum-free baking powder
- Rub
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- ½ tsp cayenne pepper optional
- Optional
- Buffalo sauce
- BBQ sauce
- Garlic parmesan sauce
Instructions
- Pat the wings completely dry.
- Toss with kosher salt and aluminum-free baking powder.
- Place on a wire rack and refrigerate uncovered for 8–24 hours.
- Preheat smoker to 225–250°F.
- Smoke wings for 45–60 minutes.
- Increase heat to 375–400°F or move wings to a hot grill.
- Cook until wings reach 175–180°F internal temperature.
- Rest for 5 minutes.
- Toss with sauce or additional dry rub.
- Serve immediately.
Notes
- Aluminum-free baking powder produces the best skin texture.
- Do not pull wings at 165°F if texture is your goal.
- For maximum smoke flavor, use cherry and pecan wood.
- Sauce only after resting.