Nothing says summer like cooking outside, and nothing says Fourth of July (or Memorial Day, or Labor Day) food like Barbecue! Combine the two with these smoky, crispy, juicy smoked chicken wings.
Smoked Chicken Wings
Juicy wings, infused with summer smoke flavor and finished on the grill for perfectly crispy skin.
Equipment
- Smoker (I use an electric smoker)
- Meat Thermometer
Ingredients
- 4 lbs chicken wings patted dry
- ¼ cup dark brown sugar
- 1 tsp ground mustard
- 2 tsp lemon zest
- 1 tbsp smoked paprika
- 1 tsp ancho chile powder
- 2 tsp garlic powder
- 2 tsp black pepper freshly ground
- 2 tbsp salt
- apple wood chips for the smoker
Instructions
- Preheat your electric smoker to 225 °F and prep with wood chips according to the directions for your model (I prefer Apple wood for chicken wings).
- Assemble the dry rub: Mix together the brown sugar, mustard powder, lemon zest, smoked paprika, Ancho Chile Powder, Garlic Powder, Black Pepper, and Salt.
- Sprinkle the dry rub over the wings and toss to coat. Place the wings on the grates in the smoker and smoke for approximately an hour and a half or until the internal temperature reads 165 °F. Refill wood chips throughout cooking as directed by your model of smoker.
- Once the wings reach 165 °F, crisp them by tossing them onto a grill on high heat for 5 minutes, flipping throughout.
- Once grilled, they’re ready to serve! These are delicious plain, as well as dipped in a variety of sauces!
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Summary
Recipe Name
Smoked Chicken Wings
Author Name
For the Perfect Bite
Published On
Preparation Time
Cook Time
Total Time
