Ingredients
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2–3 pounds chicken wings
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2–3 tbsp olive oil
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Dry rub (adjust to taste):
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1 tbsp paprika (smoked paprika is great)
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp salt
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½ tsp black pepper
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½ tsp cayenne pepper (optional, for heat)
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Wood chips for smoking (hickory, apple, or cherry work well)
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Optional: your favorite wing sauce (buffalo, BBQ, honey garlic)
Instructions
1. Prep the Wings
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Pat the wings dry with paper towels.
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Toss wings with olive oil to help the rub stick.
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Coat evenly with the dry rub. You can let them marinate for 30 minutes to overnight in the fridge for more flavor.
2. Prepare the Smoker
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Preheat smoker to 225–250°F (107–121°C).
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Add your chosen wood chips to the smoker box.
3. Smoke the Wings
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Place wings on the smoker rack in a single layer.
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Smoke for 1.5–2 hours, flipping halfway through. Wings are done when internal temperature reaches 165°F (74°C).
4. Optional: Crisp the Skin
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If you like crispy skin, finish wings on a hot grill or under a broiler for 5–10 minutes, turning occasionally.
5. Sauce (Optional)
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Toss wings in your favorite sauce just before serving or serve on the side.
Tips for Maximum Flavor
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Use smoked paprika or a mix of woods (like apple + hickory) for a layered smoky flavor.
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Don’t overcrowd the smoker—air circulation is key.
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For extra tenderness, you can brine wings in a salt-sugar solution for 1–2 hours before smoking.
If you want, I can give you a shortcut method to make smoked wings extra crispy without deep frying, which makes them taste almost like restaurant wings.
Do you want me to do that?
