Crispy, Dry-Rubbed Smoked Chicken Wings
The BEST smoked chicken wings you'll ever have! 😍 Learn the baking powder secret for crackling skin and mouthwatering flavor.
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
Calories: 63kcalCarbohydrates: 0.5gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 16mgSodium: 50mgPotassium: 36mgFiber: 0.1gSugar: 0.02gVitamin A: 46IUVitamin C: 0.2mgCalcium: 28mgIron: 0.4mg
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