Ingredients
Scale
- 2 lbs Chicken Wings, separated into drumettes and flats
- 1/4 cup Apple Cider Vinegar
- 2 tbsp Smoked Paprika
- 1 tbsp Brown Sugar
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Cayenne Pepper (or more, to taste)
- 1 tsp Black Pepper
- 1 tsp Salt
Instructions
- Step 1: In a large bowl, combine apple cider vinegar, smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Whisk thoroughly until the brown sugar is dissolved.
- Step 2: Add the chicken wings to the bowl and toss to ensure they are evenly coated in the marinade. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
- Step 3: Preheat your smoker to 250°F (121°C) using your preferred wood chips (applewood or hickory are recommended).
- Step 4: Place the marinated chicken wings in the smoker, ensuring they are not overcrowded. Smoke for 2-3 hours, or until the internal temperature reaches 165°F (74°C). You may need to adjust the temperature slightly depending on your smoker.
- Step 5: Remove the wings from the smoker and let them rest for a few minutes before serving. Enjoy!
Notes
- Store leftover wings in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a 300°F oven for best results, avoiding over-drying.
- Serve these smoky wings with a cool, creamy slaw for a delicious flavor contrast.
- For extra smoky depth, add a few drops of liquid smoke to the marinade.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American