Smoked chicken wings are crispy on the outside, juicy on the inside, and enveloped in a tantalizing smoky aroma. They're set to transform every gathering into an unforgettable culinary adventure.
Pat the chicken wings dry using paper towels and place into a large mixing bowl. Drizzle the wings with cooking oil.
Stir together salt, pepper, and paprika in a small bowl. Sprinkle the dry seasonings over the wings and toss to ensure they are evenly coated.
Place the wings in a single layer on the smoker grate. Set temperature to 225 degrees F and smoke for 1 hour and 30 minutes to dry out the skins and infuse a smokey flavor.
To crisp the wings, you can follow one of two methods:
Method 1: Preheat your oven to 425 degrees F. Transfer the wings directly from the smoker to the preheated oven. Roast for 10 minutes, or until crispy, brown, and the internal temperature reaches 165 degrees F. Cooking time will vary based on wing size.
Method 2: Remove the smoked wings and set them aside. Increase the temperature of the smoker or use a grill for high heat. Return the wings to the high heat and roast until they reach a minimum internal temperature of 165 degrees F.
Serve the wings hot, plain, or with your choice of sauces.
Notes
*Poultry dark meat, including wings, often has a better texture when brought to an internal temperature of 175 degrees F.
Lemon Pepper Wings:
2 tablespoons extra virgin olive oil
1 tablespoon lemon pepper
In a small bowl, whisk together olive oil and lemon pepper.
Add prepared and cooked chicken wings to a large mixing bowl. Pour in sauce and toss to coat.
Simple BBQ Sauce:
¼ cup brown sugar
2 teaspoons cornstarch
1 teaspoon salt
2 1/2 teaspoons cajun seasoning
1 teaspoon smoked paprika
1 cup tomato sauce
1/4 cup molasses
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
3 minced garlic cloves
In a medium sauce pan, whisk together brown sugar, cornstarch, salt, cajun seasoning, and paprika.
Whisk in tomato sauce, molasses, worcestershire sauce, hot sauce, and garlic.
Bring to a simmer over medium high heat, stirring occasionally. Let simmer 15 minutes.
Add prepared and cooked chicken wings to a large mixing bowl. Pour in sauce and toss to coat.
Honey Garlic Sauce:
1 teaspoon olive oil
5 cloves minced garlic
1/3 cup honey
1/4 cup water
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
Heat olive oil in a small saucepan over medium-high heat. Add in garlic and saute 90 seconds.
Add in honey, water, vinegar, and soy sauce. Bring to a simmer, then remove from heat.
Add prepared and cooked chicken wings to a large mixing bowl. Pour in sauce and toss to coat.
Garlic Parmesan Sauce:
1/4 cup melted butter
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
In a small mixing bowl, whisk together melted butter, parmesan cheese, garlic powder, salt, and pepper until well combined.
Add prepared and cooked chicken wings to a large mixing bowl. Pour in sauce and toss to coat.
Teriyaki Sauce:
1/3 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
1 cup water
1/4 cup soy sauce
1 tablespoon honey
1 clove minced garlic
In a medium sauce pan, whisk together brown sugar, cornstarch, and ginger.
Stir in water, soy sauce, honey, and garlic. Bring to a simmer over medium high heat.
Let simmer until thickened, about 2 minutes. Remove from heat.
Add prepared and cooked chicken wings to a large mixing bowl. Pour in sauce and toss to coat.
Salt and Vinegar Wings:
2 cups distilled white vinegar
1 cup water
3 tablespoons salt
1/2 teaspoon black pepper
In a large mixing bowl, stir together vinegar, water, salt, and pepper until dissolved. Add in raw chicken wings and make sure they are completely submerged.
Let soak in the refrigerator for 2 hours.
Pat completely dry, then proceed with basic crispy baked chicken wing recipe.