Smoked Crispy Chicken Wings
The Kitchen Bucket List is excited to share our smoked crispy chicken wings recipe. You can make these on the BBQ or Smoker. Simple, Easy, and Tasty! After you do the wings, give the Smoked Chicken Drumsticks a try.
Equipment
- Smoker or BBQ
- Mixing Bowls
- Instant read thermometer
- BBQ tongs
Ingredients
- 1 chunk mesquite wood (Or your favorite)
- 3 lbs. chicken wings (15 pieces)
Dry Rub
- 3 teaspoons cornstarch
- 2 teaspoons onion salt
- 1 teaspoon smoked Paprika
Sauce (optional for wet wings)
- 1/4 cup BBQ sauce (coats 8 wings)
Instructions
Prepare and preheat
- Unpack and prepare the chicken wings. Ensure they are thawed (if frozen) and dry the wings with paper towels.
- Preheat the smoker or BBQ to 250 degrees F. and add smoking wood. BBQers use an indierct cooking method.
- Mix together the cornstarch, onion salt, and smoked Paprika in a small bowl.
- Place the wings in a large bowl and coat with the dry rub.
Smoking and Crisping time
- Put chicken on the preheated smoker or BBQ and smoke for 30 minutes with the lid closed.
- After 30 minutes of smoking, increase the smoker or BBQ to 400 degrees F. Leave the lid closed.
- Cook for 15 - 20 minutes, until internal temperature is 190 - 195 degrees F.
Serve and Enjoy
- Pull the wings from the smoker or BBQ. Now, it's decision time, dry or wet. This may help, the dry wings can be enjoyed right off the grill.
- If you choose to do wet/sauced wings, let them rest for 5 minutes. This will allow them to cool a bit and allow the sauce to adhere better.
- Place wings to be sauced in a mixing bowl and coat with your choice of sauce. To give you an example for the 8 wings I used a ΒΌ cup of BBQ sauce.
- Serve and Enjoy!
