Name: Crispy Smoked Chicken Wings
Prep time: 15 minutes
Cook time: 75 minutes
Yield: 4-6 servings
Ingredients: 2 lbs. chicken wings, split into flats and drumettes; 1 Tbsp. aluminum-free baking powder, such as Bob's Red Mill; 2 to 3 Tbsp. choice of seasoning:; 1 Tbsp. neutral oil (optional)

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Crispy Smoked Chicken Wings

Recipe by Savory Spice Test Kitchen

Smoking

These smoked chicken wings are everything you want for game day, backyard cookouts, and summer gatherings: crispy skin, juicy meat, and bold sweet-and-savory flavor. Air-drying the wings overnight helps the skin render and crisp on the smoker, while a coating of seasoning immediately after smoking blooms the spices and creates an extra layer of aroma and flavor.

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Serves 4-6 servings

Prep Time 15 minutes

Cooking Time 75 minutes

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Ingredients

2 lbs. chicken wings, split into flats and drumettes 1 Tbsp. aluminum-free baking powder, such as Bob's Red Mill

1 to 1½ tsp. Kosher Salt

2 to 3 Tbsp. choice of seasoning:

Maple Cowboy Butter

Black Truffle Parmesan Seasoning

Big Dill Pickle Seasoning

Garlic Chile Crunch

1 Tbsp. neutral oil (optional)

Directions

Step 1 Split wings into flats and drumettes with kitchen shears if purchasing whole wings.

Step 2 Pat wings completely dry with paper towels. Toss with baking powder and Kosher Salt. Arrange on a wire rack set over a sheet pan and refrigerate uncovered for 8 to 24 hours.

Step 3 Remove wings from the refrigerator 30 minutes before cooking. If desired, lightly coat wings with oil, then season generously on all sides by tossing wings in a wide bowl.

Step 4 Preheat smoker to 300 degrees. Use fruit woods such as apple or cherry, or a mild blend of hardwoods.

Step 5 Place wings directly on smoker grates and cook for 45 to 60 minutes, turning once halfway through cooking. Continue cooking until the skin is browned and crisp and the internal temperature reaches at least 175 degrees for tender, juicy wings.

Step 6 Optional: Increase smoker temperature to 350 degrees during the last 5 to 10 minutes of cooking, or transfer wings to a 400 degree F oven for 5 minutes. Cook until the skin is deeply browned and crisp.

Step 7 Remove wings from the smoker and rest for 5 minutes before serving. For even more flavor, finish with an additional sprinkle of seasoning while the wings are still hot.

Recipe Notes

Serve with ranch or blue cheese dressing, grilled corn, potato salad, pickles, and cold drinks for the ultimate cookout spread. If seasoning with Maple Cowboy Butter, try a drizzle of hot honey for a sweet-and-spicy finish.

Refrigerating the wings uncovered allows moisture to evaporate from the skin, helping it crisp and brown more effectively on the smoke. Elevating the wings allows air to circulate around them during the overnight dry, leading to more even cooking and crispier skin.