Smoked Chicken Wings

As you all know, I love to barbecue.  Smoking meats is a passion of mine.  One of my favorite things to smoke, is chicken wings.  The smokey flavor, crispy skin and tender meat, is a perfect combination.  Once cooked, toss the wings in your favorite sauce and enjoy!  These are definitely a must try meal.

Smoked Chicken Wings

I like to buy fresh chicken wings and break them down into the drumettes and wingettes.

To do this you need to get a sharp knife and cut the wing at each joint.

Then you will have the wingette, the drumette and the wing tip.  I just throw the wingtip away.  You can use it for making broth if you like.

Then I add the dry seasoning to a 1 gallon zip top bag along with 2 tbs of vegetable oil.  Then add the wings and shake around.  You want the wings to get fully coated and delicious.  Refrigerate for at least 30 minutes or up to a day.

Start your smoker and bring to 250 degrees Fahrenheit.

Add the wings and cook for 2 hours or until the wings have an internal temperature of around 190 degrees.

Place your favorite sauce in a large container that has a lid.

Our new favorite go to sauce is Stubb’s Texas Sriracha.  It has a medium spice and a great well rounded flavor.  It is awesome.  I would totally recommend picking some up.  It is great on brats, burgers and mac and cheese too.

Remove the wings from the smoker and place into the sauce.  Cover and shake it up.

Remove the wings and serve.

Dana and I love wings.  We love them every way but have found that smoked wings are the tastiest of the bunch.  You have to try these!  These by far and away are the best buffalo wings/hot wings/wings around.

Rex

Smoked Chicken Wings

The ultimate way to cook a chicken wing. Smoked to perfection and sauced to your liking.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 24 wings

Course: Smoked Chicken

Cuisine: BBQ

Ingredients Method

Ingredients

  

• 12 whole chicken wings separated out see pics in post
• 2 tbs olive oil
• 2 tsp salt
• 1 tsp pepper
• 1-2 tsp cayenne pepper
• 1 tbs favorite bbq rub
• 2 cups favorite wing sauce/bbq sauce

Method

 

1. I like to buy fresh chicken wings and break them down into the drumettes and wingettes. To do this you need to get a sharp knife and cut the wing at each joint. Then you will have the wingette, the drumette and the wing tip. I just throw the wingtip away. You can use it for making broth if you like.
2. Then I add the dry seasoning to a 1 gallon zip top bag along with 2 tbs of vegetable oil. Then add the wings and shake around. You want the wings to get fully coated and delicious. Refrigerate for at least 30 minutes or up to a day.
3. Start your smoker and bring to 250 degrees Fahrenheit.
4. Add the wings and cook for 2 hours or until the wings have an internal temperature of around 190 degrees.
5. Place your favorite sauce in a large container that has a lid. Our new favorite go to sauce. It has a medium spice and a great well rounded flavor. It is made by Stubbs out of Texas. It is called Texas Sriracha. It is awesome. I would totally recommend picking some up. It is great on brats, burgers and mac and cheese too.
6. Remove the wings from the smoker and place into the sauce. Cover and shake it up.
7. Remove the wings and serve.