Crispy Smoked Chicken Wings Recipe

Crispy smoked chicken wings finished in hot oil or on a hot grill and tossed in your favorite sauce.

Prep Time20

Cook Time2

Total Time2 20

Servings: 6 servings

Trim and cut 6 pounds of chicken wings into parts (drumettes and flats) and place them in a large bowl.
Pat the wings very dry with paper towels until most surface moisture is removed.
In a small bowl, mix 1/3 batch of your BBQ rub with 1 tablespoon baking powder until evenly combined.
Toss the dry wings with the rub and baking powder mixture until all pieces are evenly coated.
Arrange the coated wings on a wire rack set over a sheet tray about 1/2 inch apart and refrigerate uncovered for 12 to 72 hours to dry and develop texture.
Preheat your smoker to 225°F (or prepare a grill for indirect smoking) and place the wings on the grates about 1/2 inch apart.
Smoke the wings until they reach an internal temperature of 150°F, checking with an instant-read thermometer.
Remove the wings from the smoker and let them rest 1 to 2 minutes while you heat oil or the grill for finishing.
For frying: heat neutral oil in a deep fryer or heavy pot to 350°F and fry wings in batches for about 2 minutes until crispy and an internal temperature of 165°F is reached.
For grilling: place wings over a hot grill (450–550°F) in batches and cook 1 to 2 minutes per side until lightly charred, crispy, and 165°F internally.
Transfer the finished wings to a large bowl and toss with your favorite BBQ or buffalo sauce to coat.
Serve the wings immediately on a platter.