Description
Tender, crispy chicken wings smoked to perfection with a homemade sweet-smoky rub. Achieve juicy meat and bold flavor using a simple spice blend and precise smoking technique.
Ingredients
Chicken Wings
2.5 lbs (skin-on, drumettes optional)
Paprika
2 tbsp (smoked preferred)
Brown Sugar
1 tbsp (coarse grind)
Garlic Powder
1 tsp
Black Pepper
1/2 tsp (freshly ground)
Instructions
Pat chicken wings dry with paper towels
Mix paprika, brown sugar, garlic powder, and black pepper in a bowl
Coat wings with rub, pressing into skin
Refrigerate uncovered for 4 hours
Preheat smoker to 275°F with indirect heat zone
Place wings on middle rack away from direct flame
Smoke for 1 hour 45 minutes
Increase smoker temperature to 400°F, dry wings for 20 minutes
Notes
Brine in 2% salt solution for 2 hours before drying for better texture
Use two thermometers: one for smoker control, one for meat temperature
Lightly reapply rub twice during smoking for deeper flavor
Position wings over water pan near heat source for even browning
Avoid underseasoning by coating all surfaces, including wing joints
Nutrition
- Serving Size: 4 wings
- Calories: 420
- Sugar: 8g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 30g
- Cholesterol: 120mg