Yoribang
AppetizerSmokingFree to use

Smoked Chicken Wings

Smoky wings finished over high heat for crisp skin, tossed in sauce.

Serves 6

Prep 15 min

Cook 1 hr 30 min

Smoked Chicken Wings
Photo: Rusty Clark ~ 100K Photos, CC BY 2.0, via Wikimedia Commons
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Ingredients

  • 3 lb chicken wings, split into drumettes and flats
  • 1 tablespoon oil
  • 2 tablespoons BBQ dry rub
  • 1 teaspoon baking powder
  • 1/2 cup BBQ or hot sauce
  • 2 tablespoons butter, melted

Steps

  1. Step 1. Pat the wings very dry. Toss with the oil, rub, and baking powder.

  2. Step 2. Heat the smoker to 250°F. Smoke the wings on a rack for 60 minutes.

  3. Step 3. Raise the heat to 400°F, or move to a hot grill, for 20 to 25 minutes, turning once, until the skin is crisp and the wings reach 175°F, well above the safe 165°F.

  4. Step 4. Toss with the sauce and melted butter and serve right away.

Where this recipe comes from

Yoribang smoking recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups for a smoker or a grill set up for indirect heat. Always cook by internal temperature, not time: smoking times vary with weather, cut, and smoker. Use a probe thermometer. Poultry should reach 165°F, pork and fish 145°F, and brisket, pork shoulder, and ribs are cooked far past that until tender.