Description
Spicy smoked chicken wings deliver a mouthwatering blend of smoky flavor and zesty seasoning. Crispy exterior and tender meat ensure a delightful experience for those craving bold, barbecue-style appetizers you’ll devour with excitement.
Ingredients
Scale
- 5 lbs (2.27 kg) chicken wings
- 1 tbsp kosher salt
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp light brown sugar, tightly packed
- 2 tsp freshly ground black pepper
- 2 tsp onion powder
- 1 tsp ancho chili powder
- Extra virgin olive oil, for brushing the wings
- Cherry wood chips for gas grill or chunks for smoker or charcoal grill
Instructions
- Smoking Preparation: Configure grill or smoker for indirect low heat between 225ºF to 275ºF. For gas grills, activate one burner with wood chips in smoker box; for charcoal grills, arrange unlit and lit coals strategically with wood chunks to generate consistent smoke.
- Dry Rub Creation: Thoroughly blend salt, garlic powder, brown sugar, paprika, black pepper, onion powder, and ancho chili powder into a harmonious seasoning mixture, ensuring complete ingredient integration.
- Wing Preparation: Deconstruct chicken wings by removing wingtips and separating flat and drumette segments using a sharp knife, carefully slicing through joint connections while preserving wingtips for potential future stock preparation.
- Seasoning Process: Drizzle extra virgin olive oil across wing surfaces, then meticulously massage dry rub mixture to achieve comprehensive and uniform coating, guaranteeing maximum flavor penetration.
- Smoking Execution: Arrange seasoned wings on cooler grill section, maintaining consistent indirect heat. Smoke for 1.5 to 2 hours, monitoring internal temperature until reaching 165ºF with a meat thermometer to ensure complete cooking.
- Serving Presentation: Remove wings from heat source, allow brief resting period, then plate immediately to preserve optimal temperature and showcase the rich, smoky flavor profile of perfectly prepared chicken wings.
Notes
- Prep Wood Wisely: Choose wood chips like hickory or applewood for deeper, more complex smoky flavors that complement chicken’s natural taste.
- Rub Technique Matters: Massage dry rub thoroughly into wing surfaces, ensuring every crevice gets seasoned for maximum flavor penetration.
- Temperature Precision: Use a reliable meat thermometer to confirm 165ºF internal temperature, preventing undercooking while maintaining juicy meat texture.
- Resting is Crucial: Allow wings to rest 5-10 minutes after smoking, which helps redistribute juices and locks in incredible smoky flavor profile.
- Prep Time: 20 min
- Cook Time: 2 hours
- Category: Appetizer, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg