Crispy Smoked Wings

INGREDIENTS 

• 6 pounds chicken wings, cut into parts
• 1/3 BBQ Rub
• 1 tablespoon baking powder

INSTRUCTIONS

• Prepare the chicken wings by cutting them into parts and placing them in a large bowl.
• Pat the wings down very well using paper towels until they are dry.
• Start by mixing your rub with the baking powder until incorporated.
• Pour the rub into the bowl with the chicken wings and mix until coated.
• Place the chicken wings about a ½” inch apart from one another on a rack on a sheet tray.
• Put the chicken wings uncovered in the refrigerator for 12 to 72 hours.
• Preheat the smoker to 225°.
• Place the wings onto the grates of the smoker about a ½” inch apart from one another and smoke until they reach an internal temperature of 150°.
• Once they are done smoking, remove them from the smoker and briefly let them rest for 1 to 2 minutes.
• Add the wings in batches to a deep fryer filled with neutral flavored oil at 350° and cook them for 2 minutes or until crispy and when they’ve reached 165° internally.
• Or, you can cook the wings in batches over a hot grill between 450° to 550° for 1 to 2 minutes or until lightly charred and crispy.
• Add the cooked wings from the fryer or the grill to a large bowl and coat in your favorite bbq sauce or buffalo sauce.
• Serve them on a plate or platter.

Ingredients and Substitutions

• Chicken Wings – You will need prepared drumette and wingette chicken wings. You can buy them whole and even smoke them whole, but for ease of eating, it’s best to cut them into individual parts.  
• Rub – any rub will work for this, but I believe my BBQ rub goes excellent on these.
• Baking Powder – This will help dry out the skin to ensure it is crispy.

How to Smoke Chicken Wings

Prepare the chicken wings by cutting them into parts and placing them in a large bowl.

Pat the wings down very well using paper towels until they dry.

Start by mixing your rub with the baking powder until incorporated.

Pour the rub into the bowl with the chicken wings and mix until coated.

Place the chicken wings about a ½” inch apart from one another on a rack on a sheet tray. Put the chicken wings uncovered in the refrigerator for 12 to 72 hours.

Preheat the smoker to 225°.

Place the wings onto the grates of the smoker about a ½” inch apart from one another and smoke until they reach an internal temperature of 150°.

Once they are done smoking, remove them from the smoker and briefly let them rest for 1 to 2 minutes.

Ingredients and Substitutions

• Chicken Wings – You will need prepared drumette and wingette chicken wings. You can buy them whole and even smoke them whole, but for ease of eating, it’s best to cut them into individual parts.  
• Rub – any rub will work for this, but I believe my BBQ Rub goes excellent on these.
• Baking Powder – This will help dry out the skin to ensure it is crispy.

How to Smoke Chicken Wings

Prepare the chicken wings by cutting them into parts and placing them in a large bowl.

Pat the wings down very well using paper towels until they dry.

Start by mixing your rub with the baking powder until incorporated.

Pour the rub into the bowl with the chicken wings and mix until coated.

Place the chicken wings about a ½” inch apart from one another on a rack on a sheet tray. Put the chicken wings uncovered in the refrigerator for 12 to 72 hours.

Preheat the smoker to 225°.

Place the wings onto the grates of the smoker about a ½” inch apart from one another and smoke until they reach an internal temperature of 150°.

Once they are done smoking, remove them from the smoker and briefly let them rest for 1 to 2 minutes.

How Do You Get Crispy Skin on Smoked Wings?

There are important procedures to follow to ensure the skin is crispy. Be sure to follow these steps, and then you will have the option to fry them or grill them after they’re done being smoked.

1. Make sure the wings are very dry with paper towels.
2. Dry brine them with the baking powder to help draw out moisture and flavor them.
3. Place them on a rack and air-cool them in the refrigerator for 12 to 72 hours.
4. Smoke the wings.

Add the wings in batches to a deep fryer filled with neutral flavored oil at 350° and cook them for 2 minutes or until crispy and when they’ve reached 165° internally.

Cook the wings in batches over a hot grill between 450° to 550° for 1 to 2 minutes or until lightly charred and crispy.

Add the cooked wings from the fryer or the grill to a large bowl and coat in your favorite BBQ sauce or buffalo sauce.

Serve them on a plate or platter.