Sprig Originals's kitchen / Crispy Smoked Chicken Wings
Crispy Smoked Chicken Wings
By Sprig Originals · with credit
Adapted from midwestfoodieblog.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Wings smoked low over hickory, then blasted hot so the skin snaps, with a baking powder trick in the rub that guarantees crackle instead of rubber. Toss them in BBQ sauce right off the grate.
Ingredients
- 3 lb chicken party wings
- 3 tablespoons dry BBQ rub
- 2 tablespoons baking powder
- BBQ sauce, for tossing
Instructions
- Get your smoker up to 250°F with hickory or cherry wood — hickory for a bolder smoke, cherry if you want it sweeter and a deeper mahogany color.
- Pat the wings very dry on all sides with paper towels. Dry skin is the whole game here, so don't rush it.
- Stir the dry rub and baking powder together in a small bowl, then toss the wings in the mixture until every surface is evenly coated.
- Lay the wings on the grate in a single layer with a little space between them and smoke at 250°F for 45 minutes, flipping them once around the 20-minute mark.
- Crank the smoker to 400°F (or its high setting), flip the wings one more time, and cook until the thickest part of a wing registers 175°F internally, about 20 to 30 minutes. The skin should look tight and blistered.
- Toss the hot wings with BBQ sauce in a large bowl and serve right away.
- If you want them even crispier, skip the sauce for a moment and air fry the wings at 350°F for 5 minutes, or broil them 2 to 3 minutes, then sauce and serve.
Chef's tips
- Wings hit 175°F rather than the usual 165°F on purpose — the extra time renders the fat and collagen in the skin, which is what makes them tender instead of chewy.
- Use aluminum-free baking powder if you can find it; some brands leave a faint metallic edge at this quantity.
- Sauce only what you plan to eat immediately. Naked wings hold their crunch in a low oven for 20 minutes; sauced ones soften fast.
- Pull the wings out of the fridge uncovered an hour before smoking if you have time — air-drying the skin gives you an even better crust.
Nutrition (per serving, estimated)
380calories
29gprotein
12gcarbs
24gfat
Estimates only — values vary with brands and portions.
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