No party is complete without these crispy smoked chicken wings! After cooking low and slow for the perfect smoky flavor, these wings are blasted with a blaze of heat to get that crispy skin.
Chicken wings Salt Baking powder Chili powder Brown sugar Garlic powder Black pepper Smoked paprika Onion powder Cayenne pepper Cumin Mustard powder Olive oil
Trim off the wing tip. Locate the knob-like bone at the bottom of the drumette. Cut right underneath that bone to separate the drumette and flat into two pieces.
Pat the wings dry with a paper towel. Sprinkle the skin with salt. Place in the refrigerator uncovered for at least eight hours and up to 24 hours to dry brine.
Stir together the baking powder and spices in a small bowl. Remove the wings from the refrigerator and toss with the baking powder mixture to coat evenly.
Place the wings on a wire rack in a baking sheet, ensuring that the wings don't touch to avoid overcrowding. Place in a 250-degree F smoker and close the lid. Smoked for two hours.
Remove the wings from the smoker and crank up the heat to 400-425 degrees F. Brush the wings with olive oil. Place the wings back in the smoker and let the wings finish smoking.
When you need a party appetizer everyone is sure to love, these smoked chicken wings are a guaranteed hit.
These chicken wings were SO good! Perfectly smoky and exactly what we were looking for. We'll be making these again!