Coated in sweet, tangy BBQ sauce, this recipe for classic smoked chicken wings is a winner.
These sauce-coated smoked chicken wings make a great alternative to traditional fried wings. Yeah, they’re messy to eat, but doesn’t that somehow make them taste better? And even though they are already sauced, don’t be afraid to pair them with a big dipping bowl of ranch.
You’d think making smoked chicken wings was as easy as throwing them into a smoker and coming back after a few hours, but there’s a trick to it. Usually, you want to brine poultry before you cook it. This brining process gives you a nice moist result but basically adding extra water to the meat that would normally be lost during cooking. But the wetter the wings when you start to smoke them, the more rubbery the skin can get. You can also experience dreaded rubbery skin by having your smoker temperature set too low.
The solution is simple, and just takes a little extra effort. Be sure to dry your wings off really really well before you season them. Like, get aggressive with that paper towel. Soak up as much of the surface moisture as possible. Also, we’re going to cook at a higher temperature, which should help things along.
The reality is, straight smoking, even at a higher temp, will not give you a completely bite through experience like frying would. If you want to add an extra layer of flavor and texture to your smoked wings, consider a quick sear over charcoal before saucing. This will also help crisp up the skin.
Looking for the perfect seasoning for your smoked chicken wings? Look no further than Hardcore Carnivore Red.
I also recommend the Thermapen digital thermometer to give you an accurate reading to tell if your wings are safely cooked.Print