Smoked Chicken Wings

These hickory smoked BBQ wings give you juicy meat with crunchy skin and a sticky BBQ sauce baste, all ready in just 45 minutes!

recipe
About Recipe
Smoked Chicken Wings

These hickory smoked BBQ wings give you juicy meat with crunchy skin and a sticky BBQ sauce baste, all ready in just 45 minutes!

Ingredients :
  • 2 teaspoons coarse kosher salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 28 chicken wings , both flats and drumettes
  • 1 cup BBQ Sauce
  • Oil for greasing the grates
  • Instructions
Directions :

  1. In a small bowl, combine the salt, black pepper, paprika, garlic powder and onion powder. Set aside.

  2. In a larger bowl, blot the chicken wings with a paper towel (fastest method). Alternately you can place them in the fridge to dry out for 3-4 hours.

  3. Sprinkle half of the seasoning over the large bowl of dry chicken wings. Toss and sprinkle the remaining blend over them. Toss again. Set aside while you get the grill prepared.

  4. Build a fire for indirect cooking by situating the coals on only one side of the grill/smoker, leaving the other side void. Preheat the grill to 450°F and liberally grease the grates.

  5. Place the wings on the grill over indirect heat and close the lid. Cook for approximately 30 minutes or until brown and crispy, turning 2-3 times to evenly brown.

  6. Coat the wings liberally with BBQ Sauce and cook an additional 2 minutes, allowing the sauce to caramelize.

  7. Remove the wings from the grill and let them rest for 5 minutes. Serve with extra sauce for dipping, if desired.

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