Smoked Chicken Wings

Crispy, flavorful, and fall-off-the-bone tender smoked chicken wings are effortlessly delicious with every bite. Minimal effort and your choice of dry rub deliver the perfect Game Day, Labor Day, and 4th of July appetizers.

Course Appetizers, Entree

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 1 30

Dry Brining Time 30

Total Time 2 5

Servings

Calories 280kcal

Author Imma

Ingredients

2½-3 pounds (1-1.5k) chicken wings (10-15 whole wings)
salt to taste (be generous for a dry brine)
1 tablespoon (15g) Creole, jerk, poultry seasoning, or any of your preferred seasonings
BBQ, Buffalo sauce, or blue cheese dressing for dipping

Instructions

Cut off the wing tips and separate the flats and drumettes. Pat the wings dry.
Rub the wings with salt and your preferred dry seasoning and let them dry brine for about an hour in the fridge.
When ready to smoke, place the wings directly on the smoking rack. Close the lid to start smoking.
Once it reaches the target internal temperature (160-175℉/71-80℃), take the wings out of the smoker and let them rest for 5-10 minutes.

Notes

Different factors affect the cooking time, so an instant-read thermometer is a good investment.
Smoking at 250℉ (120℃) is average and takes up to two hours. But 225℉ (107℃) works too if you don't mind it taking a little longer.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the ingredients used.

Nutrition