Ingredients
Scale
- 2 lbs Chicken Wings
- 2 tbsp Smoked Paprika
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Brown Sugar
- 1 tbsp Salt
- 1 tsp Black Pepper
- 1 tsp Cayenne Pepper (optional)
Instructions
- Step 1: Preheat your smoker to 275°F (135°C). If using a charcoal smoker, ensure you have a consistent bed of coals producing a gentle smoke. For gas or electric smokers, set the temperature accordingly.
- Step 2: In a large bowl, thoroughly combine the smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper (if using).
- Step 3: Add the chicken wings to the bowl and toss until they are evenly coated with the spice rub. Ensure all wings are well-covered.
- Step 4: Arrange the wings in a single layer on your smoker grates, ensuring they are not overcrowded. Overcrowding will hinder even cooking and smoking.
- Step 5: Smoke the chicken wings for 2-3 hours, or until they reach an internal temperature of 165°F (74°C). Baste with your favorite BBQ sauce during the last 30 minutes of cooking for added flavor (optional).
- Step 6: Remove the wings from the smoker and let them rest for 5-10 minutes before serving. Enjoy!
Notes
- Store leftover wings in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover wings in a 350°F oven for 10-15 minutes, or until heated through, to maintain their smoky flavor.
- Serve these smoky wings with a side of creamy coleslaw and your favorite craft beer for a balanced and satisfying meal.
- For extra smoky depth, soak wood chips in water for 30 minutes before adding them to your smoker (if applicable).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American