Crispy Dry-Rubbed Smoked Chicken Wings (The Baking Powder Secret!)
Smoked chicken wings are a culinary delight, offering a symphony of smoky flavors and tender meat. But achieving that coveted crispy skin in a smoker can be tricky. Enter our secret weapon: baking powder! This simple ingredient elevates your smoked wings to legendary status, guaranteeing a crackling, irresistible crunch.
Chicken wings are one of my favorite things to eat. I have also made plenty of buffalo chicken-inspired recipes, including Instant Pot Buffalo Wings, oven-roasted whole buffalo chicken, and buffalo chicken and potatoes sheet pan meal. Don’t sleep on the smoked honey garlic wings.
Why Baking Powder Works Wonders
Baking powder, a leavening agent, releases carbon dioxide when exposed to moisture and heat. This helps dry out the chicken skin, allowing it to crisp up beautifully in the smoker. It’s the key to achieving that perfect balance of smoky tenderness and crispy exterior.
What You’ll Need for Crispy Smoked Chicken Wings:
- Chicken Wings: 2-3 lbs, separated into drumettes and flats
- Dry Rub: I used the Chica Licka Bam Bam Rub. But you can see this easy BBQ rub that would work on the wings, too. Below are a lot of variations of rub ingredients and combinations as well.
- Baking Powder: 1-2 teaspoons (depending on the amount of wings)
- Cooking Oil: Light coating (avocado, canola, or olive oil)
- Wood Chips: Your choice (hickory, applewood, pecan, mesquite)
Let’s Get Smoking Chicken Wings!
Prepare the Smoker: Preheat your smoker to around 225-250°F (107-121°C). Add your chosen wood chips for that delicious smoky flavor.
- Prep the Wings: Pat the chicken wings dry with paper towels. This is crucial for crispy skin! The drier the wings, the better the baking powder/soda will work.
- The Secret Ingredient: Combine your dry rub with the baking powder in a small bowl. Mix well, ensuring the leavening agent is evenly distributed.
- Rub It In: Generously coat the wings with the dry rub mixture, making sure every surface is covered. For even more flavor penetration, you can refrigerate the wings for 30 minutes to a few hours before smoking. This also helps to dry them out further.
- Smoke the Wings: Place the wings in a single layer on the smoker grates, ensuring they’re not overcrowded. This allows for even cooking and smoke penetration. Smoke the wings for about 1-1.5 hours, flipping them halfway through. The internal temperature should reach 165°F (74°C). You’ll notice the skin starting to crisp up thanks to the baking powder/soda.
Optional Crisp Boost: For extra crispy skin, you can brush the wings with a light coating of cooking oil during the last 15-20 minutes of smoking. You can also increase the smoker temperature slightly during this time.
Rest and Serve: Once the wings are cooked through and the skin is crispy, remove them from the smoker and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful wings.
These dry-rubbed smoked chicken wings are perfect for game day, backyard barbecues, or any occasion that calls for delicious, smoky food. The baking powder trick will have everyone begging for your secret. So fire up your smoker and get ready to impress your friends and family with the crispiest, most flavorful wings they’ve ever tasted!
Dry Rub for Smoked Chicken Wings Variations:
- Classic BBQ: Salt, pepper, garlic powder, onion powder, paprika, chili powder, brown sugar.
- Spicy Kick: Add cayenne pepper, chipotle powder, or smoked paprika to the classic BBQ rub.
- Herbaceous Delight: Include dried thyme, rosemary, or oregano.
- Asian Fusion: Combine ginger, garlic, sesame seeds, and a touch of five-spice powder.
Tips for Smoker Success:
- Dry is Key: Pat those wings dry! It’s the most important step for crispy skin.
- Single Layer: Don’t overcrowd the smoker grates. This ensures even cooking and smoke penetration.
- Temperature Check: Use a meat thermometer to ensure the wings reach a safe internal temperature of 165°F (74°C).
- Wood Chip Wisdom: Experiment with different wood chips to find your favorite flavor pairing.
Substitutions:
- Baking Soda: In a pinch, you can substitute baking soda for baking powder, but the results might not be as consistent. Use slightly less baking soda than baking powder.
Make sure you also have all the grilling essentials on hand to make these wings whenever you get the craving.
Storing and Reheating Leftover Wings
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer for best results.
FAQ:
Yes! Preheat your oven to 400°F (200°C) and follow the same steps. You might need to adjust the cooking time.
Make sure your wings are very dry before applying the rub. You can also try broiling them for a few minutes at the end of the cooking time for extra crispiness.
Chicken Wing Inspired Recipes
Love all things chicken wings? Then be sure to check out these amazing recipes:
Crispy, Dry-Rubbed Smoked Chicken Wings
Equipment
- Smoker
Ingredients
- 2 pounds chicken wings
- 1 tablespoon BBQ Seasoning
- 2 teaspoons baking powder
- 3 tablespoons cooking oil
Instructions
- Preheat your smoker to 225-250°F (107-121°C). Add your chosen wood chips for that smoky goodness.
- Pat the wings thoroughly dry with paper towels. This is crucial for crispy skin. The drier the wings, the better the baking powder will work.
- In a bowl, combine your dry rub with the baking powder. Ensure it's evenly distributed.
- Generously coat the wings with the dry rub mixture, ensuring every surface is covered.
- For deeper flavor, refrigerate the wings for 30 minutes to a few hours. This also helps dry them out further.
- Arrange the wings in a single layer on the smoker grates, avoiding overcrowding. Smoke for about 1-1.5 hours, flipping halfway through. The internal temperature should reach 165°F (74°C).
- For extra crispiness, brush the wings with a light coating of cooking oil during the last 15-20 minutes of smoking. You can also slightly increase the smoker temperature during this time.
- Once cooked and crispy, remove the wings from the smoker and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender wings.
Notes
- Use a meat thermometer: This is the best way to ensure your wings are cooked to a safe internal temperature.
- Don’t overcook: Overcooked wings will be dry and rubbery.
- Experiment with flavors: Try different dry rubs, marinades, and sauces to find your favorites.
- Keep the smoker clean: A clean smoker will produce better results.
Nutrition
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