Smoked Chicken Wings. Reviews for: Photos of Smoked Chicken Wings. I absolutely love wings of all varieties and smoked wings are at the top of my list.. Smoked chicken wings just like that!
You can prepare chicken wings in a wide variety of ways, but arguably the best wings – the crème de la crème – are smoked chicken wings. Smoked chicken wings are the perfect balance between crispy skin, juicy meat, and delicious flavor. Ready to make some unbelievable smoked chicken wings? You can cook Smoked Chicken Wings using 13 ingredients and 9 steps. Here is how you cook it.
Ingredients of Smoked Chicken Wings
- Prepare 20 of IQF Chicken Wings.
- You need of AP Rub*.
- It’s 1 Cup of Salt.
- It’s 1/2 Cup of Garlic Granulated.
- You need 1/4 of Pepper.
- You need of Rub Mix*.
- It’s 2 tbsp of Garlic Granulated.
- It’s 2 tbsp of White Sugar.
- You need 1 tbsp of Paprika.
- Prepare of Sauces*.
- Prepare of BBQ Sauce.
- You need of Hot Sauce.
- It’s of Teriyaki Sauce.
Place chicken wings on the racks, placing the largest pieces (usually the legs) closest to the heat source. Add water-soaked wood chips to the box/tray on your smoker. Flip wings and add more chips if desired (not necessary). Toss chicken wings and drumettes in Butts To Go Wing Rub until liberally coated.
Smoked Chicken Wings instructions
- 3 days before cooking divide the wing quantity in half to thaw. Put 10 wings per gallon sized bag with 2 tbsp of the AP rub. As the wings thaw the ice will melt and mix with the rub and act as a brine..
- Heat smoker to 275° F. I used a combination of charcoal and pecan wood..
- Pat the wings dry and dust both sides with the rub mix. I didn't use a traditional style BBQ rub or my personal chicken rub mix recipe. I wanted them to have a lighter flavor and less of a bark than a brown sugar based rub gives so the sauces could act as the glaze..
- Let sit for just few minutes with the rub before putting on the smoker..
- Smoke them for 1 hour..
- Put the teriyaki sauce in a small bowl and in another bowl mix 2 parts BBQ sauce and 1 part hot sauce. Let these come to room temperature. I did 10 teriyaki and 10 hot bbq..
- After an hour flip and let cook for another half hour..
- Flip again and sauce. After 10 minutes flip and sauce the other side..
- Let them cook for another 10-15 minutes. The light rub will set and add a slight crispness like if fried. The sauce will be thick and smokey..
The Secret to Crispy Smoked Chicken Wing Skin Once the wings are partitioned, and dry (like super dry), throw the wings and drums into a gallon ziplock. Dont let it sit in the oven for too long or it will dry them out and possibly burn them. Add the chicken wings to a large ziplock bag and add the olive oil and rubs. Shake around until wings are coated with oil and rub. Chicken wings are typically not a traditional smoked meat due to the popularity of frying chicken wings and coating them in a buffalo sauce.