Crispy Smoked Chicken Wings
Nothing beats a plate of crispy Smoked Chicken Wings! This recipe for smoked wings produces juicy and tender chicken with extra crispy skin. Between the smoked chicken wings rub recipe and optional wings sauce, you'll find this is the best smoked wing recipe.
Servings: 6 people
Smoked Chicken Dry Rub:
- 2 Lbs Chicken Wings (Separated) (*Note 1)
- 1 tbsp Olive Oil
- ½ tsp Cayenne Pepper (*Note 2)
- ½ tsp Garlic Powder
- ½ tsp Kosher Salt
- ½ tsp Black Pepper
Buffalo Wing Sauce:
- 1 Cup Franks Hot Sauce, Divided
- 2 Tbsp Melted Butter
- Ranch, Blue Cheese, Carrot Sticks and/or Celery Sticks.
PREPARE THE WINGS AND SAUCE:
Pat the chicken wings dry with a paper towel and transfer to a large mixing bowl.
Add the olive oil and toss to evenly coat. Sprinkle your dry rub of choice over the chicken (we used the dry rub listed above for buffalo) and toss to coat.
CRISP UP THE SKIN:
Increase the heat to 350°F and grill for approximately 20 minutes.
Brush both sides of the wings with your sauce of choice (if using) and cook for another 10 minutes, or until the internal temperature reaches 175°F. Flip the wings, as needed, to avoid any flare ups.
Remove from the heat, toss with any remaining sauce, and serve immediately.
Note 1 - Try and snag a bag labeled "split wings" or "party wings". This means the chicken wings arrive with the drummette and wing already detached. If you can't find them, no worries. Just cut the chicken at the joint and remove the wing tip before tossing.
Note 1 - Omit the cayenne pepper if heat ain't yo thing!
Calories: 237kcal | Carbohydrates: 1g | Protein: 15g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1510mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg