Chicken wings are little bundles of potential. I love using them because you can create so many flavors. If you love wings and seek out different tastes, here are some of my favorite recipes:
In this blog, I’ll share with you information on how to smoke chicken wings to perfection. But first, some considerations.
People who are chicken wing fans (people who really like wings) will have different thoughts on whether flats or fats are better.
Flats are the middle part of the chicken wing. If you look at them, you’ll see two parallel bones and a bunch of skin. While this results in less meat, you get more flavor and crisp out of flats.
Fats are the drumsticks, where the wing attaches to the chickens body. These have more meat and less skin, so they have less fat if you watch your caloric intake. They won’t achieve the same depth of flavor, but they fill you up more quickly.
How Do I Smoke Chicken Wings to Perfection? The Complete Guide for Beginners
No one can say no to smoked chicken wings as a party snack. You can’t say no to the smoky, juicy wings covered in your favorite sauce. However, smoking chicken wings can seem daunting for beginners. Please don’t worry! This detailed guide will show you how to smoke chicken wings from the beginning to the end. After reading these tips, you’ll be able to eat soft, smokey chicken wings right away.
Prepping the WingsStart with high-quality wings You can use whole wings, drumettes, flats or a mix of all three. Make sure the wings are uniform in size for even cooking Pat the wings completely dry with paper towels. This helps achieve crispy skin when smoked.
Season Generously
A flavorful dry rub is key to tasty smoked wings. Make your own rub by combining spices like smoked paprika, garlic powder, onion powder, brown sugar, salt, pepper and a dash of cayenne for heat. Massage the rub all over the wings so they are evenly coated. Let the seasoned wings sit for at least 30 minutes before smoking. The salt in the rub will draw out moisture from the wings, creating a tacky surface that absorbs more smoke.
Set Up Your Smoker
A charcoal smoker is ideal but you can use an electric or gas smoker too. If using charcoal, light up a full chimney of charcoal briquettes and let them burn until covered in gray ash. Then pour the lit coals onto one side of the charcoal grate, leaving the other side empty. Place a foil pan filled with water on the empty side to act as a heat diffuser. This indirect setup allows for steady low heat on one side for smoking while the other side stays cooler. Add a couple handfuls of soaked wood chunks like hickory, cherry or apple to generate smoke flavor.
Monitor the Temperature
Maintain a temperature between 225-250°F inside the smoker for optimal results. Use a digital thermometer to keep an eye on the temperature. The lower temperature range allows the wings to cook slowly while absorbing maximum smoke. If the temperature spikes, close the vents slightly to lower it.
Smoke the Wings
Place the seasoned wings directly on the smoker grates over the indirect heat side. Resist opening the smoker lid frequently as this causes temperature fluctuations. Smoke the wings for around 1.5-2 hours until they reach an internal temperature of 165°F. Use a meat thermometer to check doneness. If desired, you can glaze the wings during the last 30 minutes of smoking for added flavor.
Crisp up the Skin
To make the wings extra crispy, increase the heat to 400°F during the last 10-15 minutes of smoking. The high heat renders the fat under the skin giving you deliciously crispy chicken wings. Keep a close eye to avoid burning.
Glazing and sautéing: Take the wings out of the smoker when they are fully cooked. You can now add your favorite sauce. To make glazed wings, add honey, maple syrup, or brown sugar to a sauce and brush it on both sides of the wings. After that, smoke them for 5 minutes on each side to make the glaze caramelize.
Serving Suggestions
Smoked wings taste amazing on their own but you can take them to the next level by pairing them with creamy coleslaw, blue cheese dressing, crisp vegetable sticks and other classic wing sides. Serve the wings immediately for the perfect hot and crispy texture.
Smoking Tips for Beginners
- Soak wood chunks for 30 minutes before using for better smoke
- Use a foil pan filled with water in the smoker for humidity
- Let wings rest 5 minutes before saucing for juicier meat
- Apply sauces only at the end to prevent burning
- Oil the grates for easy release if wings are sticking
Troubleshooting Common Issues
If your smoked chicken wings turn out dry, tough or lacking in flavor, some common mistakes may be the culprit behind the less than stellar results. Here are some troubleshooting tips:
Wings are too dry – Brining wings before smoking helps keep them moist. Also, avoid smoking at very high temperatures.
Skin isn’t crispy – Ensure wings are completely dry before seasoning and smoking. Smoke at a high temperature like 400°F at the end to crisp up.
Rub doesn’t stick – Let wings air dry in the fridge uncovered overnight before coating with rub. The drier surface helps rub adhere better.
Not smoky enough – Use more wood, in bigger chunks for more intense smoke. Also, don’t let temperature spike while smoking.
Cooking uneven – Overcrowding can lead to uneven cooking. Leave enough space between wings for proper air circulation.
With the right techniques, smoking chicken wings at home yields finger lickin’ good results every time. The delicious aroma of wood smoke perfuming the juicy, saucy wings is sure to be a hit at your next cookout. Just follow this fail-proof guide for smoked chicken wings that look and taste like they came straight from your favorite barbecue joint!
Grilling Your Wings vs. Smoking Them
When you grill chicken wings, its over high heat for a relatively short time. The heat provides the crisp. Smoked wings cook over a lower heat for a longer time. But smoking doesn’t always make the skin crispy. If it doesn’t, you can fry them or sear them quickly.
Should You Marinate Wings?
There is no question that marinating your chicken wings before smoking enhances flavor and tenderness. It will also improve juiciness. Your marinade should contain citrus juice (or another acid), herbs, and spices like ginger, garlic, onion powder, mustard powder, and parsley. Other good ingredients are apple cider vinegar, Worcestershire sauce, hot sauce, brown sugar, and soy sauce.
When you remove them from the marinade, pat them dry before moving them to the smoker. That achieves crispier skin.
Smoked Chicken Wings | Crispy Smoked Chicken Wings On A Pellet Smoker
FAQ
How long does it take to smoke chicken wings?
How do you keep chicken moist when smoking?
Brining a chicken will make it moist, tender, and full of flavor even hours after bathing in smoke. However, you’ll need 4-24 hours beforehand to budget for it.
How long to smoke wings at 225 in an electric smoker?
Smoking chicken wings at 225°F (107°C) in an electric smoker will typically take around 2 to 2 1/2 hours.