Crispy Smoked Chicken Wings Recipe
User Reviews
5
Crispy Smoked Chicken Wings Recipe
Description
The Crispy Smoked Chicken Wings Recipe starts by cutting the wings into parts and drying them thoroughly with paper towels. A mixture of BBQ rub and baking powder is applied to coat the wings, which are then arranged with space on a rack and refrigerated uncovered for 12 to 72 hours. This drying process helps to crisp the skin. Wings are smoked at 225°F until they reach an internal temperature of 150°F, infusing them with smoke flavor and partially cooking them. After resting briefly, the wings are finished by frying at 350°F or grilling until the skin crisps and the internal temperature reaches 165°F. This combination of smoking and high-heat crisping creates wings with distinctive texture and flavor.
These wings make a savory main or appetizer and can be customized with different rubs or spice blends. The recipe offers options for cooking methods at the final stage, either frying or grilling, for convenience or preference.
The notes include useful tips on making the wings up to one hour ahead and keeping them warm in the oven. Wings store well covered in the refrigerator for 3 to 4 days or frozen up to 3 months, with reheating by baking until hot and crispy. The recipe suggests creative variations by changing the rub or substituting cornstarch for baking powder. Additionally, wing tips can be saved frozen for homemade stock.
Ingredients
- 6 pounds chicken wings cut into parts
- 1/3 BBQ rub recipe
- 1 tablespoon baking powder
Instructions
- Prepare the chicken wings by cutting them into parts and placing them in a large bowl.
- Pat the wings down very well using paper towels until they are dry.
- Start by mixing your rub with the baking powder until incorporated.
- Pour the rub into the bowl with the chicken wings and mix until coated.
- Place the chicken wings about a ½” inch apart from one another on a rack on a sheet tray.
- Put the chicken wings uncovered in the refrigerator for 12 to 72 hours.
- Preheat the smoker to 225°.
- Place the wings onto the grates of the smoker about a ½” inch apart from one another and smoke until they reach an internal temperature of 150°.
- Once they are done smoking, remove them from the smoker and briefly let them rest for 1 to 2 minutes.
- Add the wings in batches to a deep fryer filled with neutral flavored oil at 350° and cook them for 2 minutes or until crispy and when they’ve reached 165° internally.
- Or, you can cook the wings in batches over a hot grill between 450° to 550° for 1 to 2 minutes or until lightly charred and crispy.
- Add the cooked wings from the fryer or the grill to a large bowl and coat in your favorite bbq sauce or buffalo sauce.
- Serve them on a plate or platter.
Notes
- Prepare wings by drying thoroughly before seasoning to ensure crispy skin.
- Refrigerate wings uncovered on a rack for 12 to 72 hours to dry the skin for better crispiness.
- Make wings up to 1 hour ahead and keep warm at 200°F covered with foil.
- Store cooked wings refrigerated for 3 to 4 days or frozen for up to 3 months; thaw in refrigerator before reheating.
- Reheat wings in a 350°F oven for 6 to 8 minutes until hot and crispy.
- Customize the BBQ rub or substitute baking powder with cornstarch as preferred.
- Save wing tips frozen for use in homemade chicken stock.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 3g | 1% |
| Protein | 45g | 90% |
| Fat | 39g | 60% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 189mg | 63% |
| Sodium | 181mg | 8% |
| Potassium | 604mg | 13% |
| Fiber | 0.4g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 145mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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