Ingredients
- Chicken wings: 3 lbs
- Olive oil: 2 tablespoons
- Smoked paprika: 2 tablespoons
- Garlic powder: 1 tablespoon
- Onion powder: 1 tablespoon
- Brown sugar: 1 tablespoon
- Kosher salt: 2 teaspoons
- Black pepper: 1 teaspoon
Instructions
- Step 1: Pat the chicken wings dry with paper towels. This helps the skin crisp up during smoking.
- Step 2: In a large bowl, toss the chicken wings with olive oil, smoked paprika, garlic powder, onion powder, brown sugar, salt, and pepper until evenly coated.
- Step 3: Preheat your smoker to 250°F (121°C). Add your favorite wood chips (like hickory or applewood) for smoke.
- Step 4: Arrange the chicken wings in a single layer on the smoker grates, ensuring they are not overcrowded.
- Step 5: Smoke the chicken wings for 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C).
- Step 6: If desired, increase the smoker temperature to 375°F (190°C) for the last 15-20 minutes to crisp up the skin further. Remove from smoker and serve immediately.
Notes
- For longer storage, vacuum-seal cooled wings to maintain that delicious smoky flavor in the fridge for up to 5 days.
- Reheat smoked wings in an air fryer at 350°F (175°C) for about 5-7 minutes to bring back the crispy skin.
- Serve these wings with a creamy blue cheese dip and crisp celery sticks for the ultimate game-day experience.
- Chef's tip: Don't skip patting the wings dry; this is key to achieving that irresistible, smoky, crispy skin!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American