adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Smoked Chicken Wings
Smoked Chicken Wings
0 Likes
Prep Time:
25 minutes
Total Time:
100 minutes
Delicious cherry wood smoked wings for when you're craving that sweet smoky flavor, no smoker needed - your grill will do just fine!
Ingredients:
  • Cherry wood chips for gas grill or chunks for smoker or charcoal grill
  • 1 tablespoon kosher salt
  • 1 tablespoon light brown sugar, tightly packed
  • 1 tablespoon paprika
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons onion powder
  • 1 teaspoon ancho chili powder
  • 5 pounds chicken wings
  • Extra virgin olive oil, for brushing the wings
Instructions:
  • Get the grill or smoker ready: Easily achieve the perfect smoky flavor by using a gas or charcoal grill for indirect low heat at 225ºF to 275ºF. For a gas grill, set one burner on high, place wings over the unlit burners, and add a smoker box with wood chips on the hot burner. For a charcoal grill, move unlit coals to one side, light some coals, and stack them on the unlit ones; then add wood chunks on top. If using a smoker, simply add 3 to 4 wood chunks, placing them directly on the coals. For a pellet smoker, opt for cherry wood pellets.
  • Create the dry rub by blending salt, garlic powder, brown sugar, paprika, black pepper, onion powder, and ancho chili powder in a small bowl or spice shaker.
  • Prepare the wings: Using a sharp knife or poultry shears, remove the wingtip and separate the flat and drum. Flex each joint to find the center, then cut through. Save the wingtips for another purpose, such as making chicken stock.
  • Prepare the wings: Lay out the wings on a paper towel-lined baking sheet and gently pat them dry. Remove the paper towels. Drizzle the wings with a touch of olive oil and generously season them with the rub.
  • Smoke the wings over indirect low heat on the grill for 1 hour with the lid on, flipping halfway through. For larger wings (less than 28), smoke for an additional 15 minutes. Increase smoker temperature to 400º-425º F. Move wings to direct heat and grill for 15 minutes with the lid on. Transfer to a serving platter and enjoy. Don't forget to leave a rating if you loved it!

Similar Recipes