5 from 15 votes
Crispy Smoked Chicken Wings Recipe
This Crispy Smoked Chicken Wings Recipe uses a combination of a BBQ rub mixed with baking powder applied to dried chicken wings, followed by smoking at low temperature and finishing with quick high-heat frying or grilling to achieve crispy skin. The method results in chicken wings with a smoky flavor, crisp exterior, and juicy interior. The wings are spaced on a rack during refrigeration to dry further and develop texture before cooking.
Prep Time
20 mins
Cook Time
2 hrs
Additional Time
1 d
Servings:
6
Calories:
555 kcal
Course:
Appetizer
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 555
% 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.