Smoked Chicken Wings

Oh heck yes—smoked chicken wings are elite backyard food. Let’s do this properly, with crispy skin, juicy meat, and big flavor. 🔥🍗

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Smoked Chicken Wings (Step-by-Step, Detailed)

🛒 Ingredients (serves ~4)

Wings

• 2–2½ lb chicken wings (whole or split)

• 1 tbsp aluminum-free baking powder (crucial for crispy skin)

• 1½ tsp kosher salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• ½ tsp cayenne (optional heat)

Optional BBQ Finish

• ½–¾ cup BBQ sauce (your favorite)

• 1 tbsp melted butter (for gloss)

Wood Choice

• Apple (mild, slightly sweet – best all-rounder)

• Cherry (great color)

• Hickory (stronger, classic BBQ)

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🔧 Equipment

• Smoker (pellet, offset, kamado, or kettle set for indirect heat)

• Wire rack (optional but helps airflow)

• Instant-read thermometer

• Paper towels

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1️⃣ Prep the Wings (This Matters)

1. Pat wings VERY dry with paper towels
   → Moisture = rubbery skin.

2. If wings are whole, separate drumettes and flats. Discard tips or save for stock.

3. Place wings in a large bowl.

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2️⃣ Seasoning (Crispy Skin Secret)

1. Mix baking powder + all dry spices.

2. Toss wings until evenly coated.

   • Baking powder raises skin pH and helps fat render = crispier skin.

3. Optional but amazing:
   Air-dry in fridge uncovered 4–12 hours on a rack.
   (Not required, but next-level texture.)

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3️⃣ Preheat the Smoker

• Temperature: 225°F (107°C)

• Add your wood (light to moderate smoke—wings absorb smoke fast)

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4️⃣ Smoke the Wings

1. Place wings skin-side up, spaced apart.

2. Smoke at 225°F for 60–75 minutes

3. Internal temp should reach 160–165°F

At this stage they’re cooked but not crispy yet—don’t panic.

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5️⃣ Crisp the Skin (CRUCIAL STEP)

You’ve got options—pick one:

🔥 Option A: Crank the Smoker (Best)

• Increase temp to 375–400°F

• Cook another 30–40 minutes

• Flip once halfway

• Pull at 175–185°F internal (wings are best hotter than 165)

🔥 Option B: Grill Finish

• Transfer wings to a hot grill

• Direct heat, 2–3 min per side

• Watch closely—flare-ups happen

🔥 Option C: Oven Finish

• 425°F oven, 25–30 min

• Broil last 2–3 min if needed

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6️⃣ Sauce (Optional but Dangerous)

1. Warm BBQ sauce + butter.

2. Toss wings lightly.

3. Return to smoker/grill for 5–10 minutes to set the glaze.

Or skip sauce and go dry-rub style—still killer.

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✅ Doneness Check

• Internal temp: 175–185°F

• Skin: thin, crisp, bite-through

• Meat: juicy, no pink near bone

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🔥 Flavor Variations

Buffalo

• Toss in: melted butter + Frank’s RedHot

• Finish with blue cheese or ranch

Garlic Parmesan

• Toss with melted butter, minced garlic, parmesan, parsley

Honey Hot

• Honey + hot sauce + pinch of cayenne

Lemon Pepper

• Add fresh lemon zest + cracked black pepper at the end

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🧠 Pro Tips

• Don’t oversmoke—wings are small.

• Never skip drying the skin.

• Baking powder ≠ baking soda (VERY different).

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If you want, tell me:

• what smoker you’re using

• sauce vs dry

• mild or spicy

…and I’ll dial this recipe exactly to your setup 😎🔥