Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
A summer barbecue recipe for smoked chicken wings will take your set of wings to spectacular new heights. Light that charcoal smoker; Here is everything you need to know to make the best chicken wings!
Chicken wings: either you love them or you love them. Maybe you've tried Coca Cola chicken wings or spicy baked Chinese chicken wings, but until you've gotten a plate of smoked chicken wings, you just haven't lived. So now is your chance.
Whether you have a fancy Traeger, a Big Green Egg, or a Weber, smoked chicken wings are easy to make and are the perfect snack while you smoke more. It is always a good idea to buy a few pounds of wings to avoid hunger and keep wolves at bay in the backyard.
Preparing smoked chicken wings for Sunday snacks? Click and slide the number next to "servings" on the recipe card below to adjust the ingredients to match the amount you're feeding – the recipe does the math for you, it's that easy.
Smoked brine chicken wings:
You certainly don't have to, but if you want you can use a brine before smoking to help keep the chicken moist while cooking. Pickles can be as simple as just salt and water, but you can add spices, fresh herbs, or aromatics like lemon and garlic. Here's an easy recipe that works for whole chickens, chicken breasts, and turkey, too:
- 1 gallon of water
- 1/2 cup of sugar
- 1/2 cup of salt
- 2 bay leaves
- 1 lemon, cut into slices
- 2 sprigs of fresh thyme
- 2-4 garlic cloves
- 1 tablespoon of sage
- In a large skillet, combine water, sugar, salt, bay leaves, lemon wedges, thyme, sage, and garlic over medium heat until sugar dissolves.
- Then remove from heat. Add ice cubes or place in the refrigerator until completely cold.
- Then select a container large enough to hold all the brine and chicken.
- Let stand overnight. Place an ice pack or heavy plate on top of the chicken to keep it fully submerged while pickling.
- Remove the chicken. Rinse to wash off any excess salt or spices. You are now ready to smoke.
What you need to make smoked chicken wings:
Everything, well, maybe not, you need to become a barbecue professional here. (By the way, if you feel like you can't live without something listed, buying through affiliate links helps manage this site, so thanks a lot!)
Follow us on PINTEREST!
- A smoker This recipe for smoked chicken wings is made with one of the undisputed champions, the old and old WSM or Weber Smokey Mountain. Use charcoal or good quality briquettes and wood chips. However, you can use any smoker you are comfortable with.
- An instant read probe thermometer. Make sure it is of good quality, like this one. Or make a fancy setup with multiple probes left in the meat, so you don't have to open the lid.
- A coal fireplace. Like this. Indispensable for roasting, smoking, everything. The lights come on perfectly, always, without starting. All you need is a match and a couple of sheets of newspaper.
- A cooling rack. This helps move what you are smoking on and off the grills.
- 12 ″ pliers. You probably already have them. It is always a good idea, no matter what you cook.
- Wood chips. Adding hardwood chips increases the flavor of smoked meat. Pecan wood chunks work great for this recipe, but so does a bag of apple wood chunks.
- Paraffin cubes. Small odorless wax buckets to keep the coals burning. Great for longer cooks.
- Foil. The foil works to cover the wings in case it becomes too brown during smoking.
- Barbecue rub. You prefer the dry massage, or have a delicious barbecue massage here.
How to light a smoker:
It is time to demystify the smoker. You don't have to be a pit master to smoke meat at home. You can do it!
The secret to constant smoker temperature is a foolproof getgo setting. Here is a foolproof way to light a charcoal smoker like WSM. It is a technique called the Minion method, named after barbecue master Jim Minion.
Expose the charcoal grill. First, remove the cylindrical part (center section) of the smoker, exposing the rounded bottom of the smoker, the lower charcoal grill, and the fire ring, also known as the charcoal chamber. Make sure these areas are relatively clean and ash-free.
Dump the briquettes. Next, generously pour the unlit charcoal briquettes into the ring of fire. Drill a deep hole in the center of the briquettes with your hands. Then distribute a couple of paraffin cubes inside the coals.
Get the hardwood. If you go for hardwood chunks for extra flavor, throw some medium to large dry chunks on top of the coals on the bottom rack, preferably near the vents, to create a little more smoke. (Just use three or four pieces, but don't bury them deep into the coals – meat better accepts the flavor of smoke when it's raw and fresh; once it starts cooking, the smoke can make the meat bitter.)
Open the vents. For maximum air circulation, make sure the bottom vents are fully open, at least until the smoker reaches the desired temperature.
Use a fireplace starter. Then fill the chimney starter chamber halfway with more briquettes. Fill the bottom with paper according to the instructions and the beginner light.
Orange coals is. Once the briquettes on the starter are bright white and orange on the inside, they are ready. When that becomes apparent, pour them into the hole you made in the center of the carbon ring. These shiny coals will gradually light up the surrounding coals; that's what will hold the temperature.
Reassemble the smoker. Then put everything back together. Return the part of the smoker cylinder to the bottom of the smoker.
Fill the tray with water. Now is the time to fill the water tray. Open the smoker door and fill the pan about 3/4 of the way with water.
Close it. Then close the door; then double check and make sure the vents are open. Finally, place the lid on the smoker and keep the lid vent fully open. Most likely, you will leave the cover vent open during all smoke.
Sit down and wait. Wait until the smoker reaches temperature, about 200-225 degrees, which generally takes 30-45 minutes.
How to make smoked chicken wings:
Now that the smoker is doing his thing, he is ready to smoke some wings. By the way, the smoker can cook other things too! Don't waste good charcoal: The beauty of WSM is that it can cook for 8 to 12 hours and has two shelves inside.
Since these chicken wings don't take long, you may have other things waiting on the wings to smoke. While it's hot, smoke some salmon, a tri-tip, or a batch of quick-smoked chicken breasts for lunch Monday through Friday.
But let's go back to the chicken wings. If the wings you buy are still in one piece, you may want to cut them in half or thirds, separating the wingtip, wing, and drum; It is entirely up to you. Some people like wingtips, some people throw them away, so of course, stick with what you want.
First, rub them in a little olive oil, then sprinkle generously over the spices and salt and cover them all over the place, tossing them into a bowl.
Then put the wings on the cooling rack and move them to the smoker once it has reached the proper temperature, around 200-225 degrees.
Then hurry up and close the lid, don't let the heat escape.
After 30 minutes, flip the wings over and replace the cap.
Then after 1 hour turn the wings over again.
Finally it's time for the BBQ sauce. After an additional 20 minutes, brush the wings with your favorite sauce. Then stop smoking for another 10 minutes or so.
Just to be safe, wait until the wings read 160 degrees with a reliable meat thermometer.
When the internal temperature of the thickest part of the chicken breast reaches 160-165 degrees, remove them from the smoker and let stand 5 to 10 minutes before serving.
How long will it take to smoke chicken wings?
Chicken wings take about 2 hours to cook, even at 225 degrees. Of course, that depends on the smoker's climate, altitude, and temperature. If you're smoking legs and chicken wings, the wings are likely ready before the legs. No matter what, reaching an internal temperature of 160 degrees is critical to chicken.
Also, for smoking whole chicken, if you set your smoker to 225-250 degrees, calculate the cooking time to be about 40-50 minutes per pound.
Once you remove it from the smoker, the smoked chicken will continue to cook, something called leftover cooking. To keep the chicken from overcooking, bring it out to 160 degrees so that it reaches the ideal temperature of 165 degrees by the time it's ready to eat.
Which wood works best for smoked chicken wings?
According to professionals, pecan wood or apple for smoking chicken and turkey are excellent options. Fortunately, there is no need to soak the wood either, just throwing a couple of pieces into the coals.
Homemade rub of chicken wings:
If you want a real barbecue flavor and you like to rub the chicken wings a little dry, use this recipe. This homemade dry chicken batter is based on a little sweetness from brown sugar and lots of herbs and spices you probably already have in your pantry.
- 8 tablespoons light brown sugar
- 3 tablespoons of kosher salt
- 1 tablespoon of chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon of cayenne pepper
- 1 tablespoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon ground mustard powder
- 1 tablespoon of smoked paprika
Simply combine everything in a glass jar with an airtight lid and shake it. However, if you don't have one of the ingredients, or if you don't mind, don't use it. By the way, if you like it a little spicy, add a little cayenne pepper or chile arbol.
Can you make smoked chicken wings ahead of time?
If you want to make a big batch of wings beforehand for a fabulous party, go ahead and smoke them without the sauce. Then reheat them on a grill as needed, smearing with sauce. That way, the wings also have a nice little charcoal!
Serve them with something crunchy, like carrot sticks and extra barbecue sauce for dipping.
A summer barbecue recipe for smoked chicken wings will take your set of wings to spectacular new heights. Light that charcoal smoker; Here is everything you need to know to make the best chicken wings! Type of American cuisine Preparation time: 35 minutes Cook time: 2 hours 15 minutes Total time: 2 hours 50 minutes Servings: 6 Calories: 475 kcal
- 3 pounds of chicken wings with separate tips and wings.
- 2 tablespoons of olive oil
- 1 teaspoonful of garlic powder
- 1/2 teaspoon onion powder
- In large bowl, beat together olive oil, garlic powder, and onion powder. Add the wings to the mix.
- Mix well by hand until all wings are seasoned. Let the wings marinate for at least 30 minutes (you can also do it the night before and keep them covered in the refrigerator).
- Place the wings on the smoker when it reaches 225 degrees.
- After 30 minutes, flip the wings over and replace the smoker lid.
- At the 1 hour mark, rotate the wings again.
- After 20 minutes, brush the wings with your favorite barbecue sauce and replace the lid for another 10 minutes.
- Rotate the wings again and brush with more sauce, replacing the lid for another 10 minutes.
- Check the temperature and the wings will be ready if they are 165 or more.
Calories :: 475kcal