Smoked Chicken Wings
Juicy wings, infused with summer smoke flavor and finished on the grill for perfectly crispy skin.
Equipment
- Smoker (I use an electric smoker)
- Meat Thermometer
Ingredients
- 4 lbs chicken wings patted dry
- ¼ cup dark brown sugar
- 1 tsp ground mustard
- 2 tsp lemon zest
- 1 tbsp smoked paprika
- 1 tsp ancho chile powder
- 2 tsp garlic powder
- 2 tsp black pepper freshly ground
- 2 tbsp salt
- apple wood chips for the smoker
Instructions
- Preheat your electric smoker to 225 °F and prep with wood chips according to the directions for your model (I prefer Apple wood for chicken wings).
- Assemble the dry rub: Mix together the brown sugar, mustard powder, lemon zest, smoked paprika, Ancho Chile Powder, Garlic Powder, Black Pepper, and Salt.
- Sprinkle the dry rub over the wings and toss to coat. Place the wings on the grates in the smoker and smoke for approximately an hour and a half or until the internal temperature reads 165 °F. Refill wood chips throughout cooking as directed by your model of smoker.
- Once the wings reach 165 °F, crisp them by tossing them onto a grill on high heat for 5 minutes, flipping throughout.
- Once grilled, they’re ready to serve! These are delicious plain, as well as dipped in a variety of sauces!