Get ready to elevate your wing game with these mouthwatering Smoked Dry Rubbed Wings that will have your taste buds dancing and your guests begging for the recipe! Imagine tender, juicy chicken wings coated in a perfect blend of smoky and spicy seasonings, kissed by the rich flavors of a wood smoker, and boasting a crispy exterior that crackles with every bite. Whether you're a backyard barbecue master or a weekend cooking enthusiast, these wings are about to become your new signature dish that will make you the hero of every gathering.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs chicken wings
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp cayenne pepper (optional)
Instructions
- Prepare the chicken wings by patting them completely dry with paper towels. This ensures the dry rub will adhere properly and helps create a crispy exterior.
- In a small mixing bowl, combine smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using). Mix the spices thoroughly to create a uniform dry rub.
- Place the chicken wings in a large bowl and generously sprinkle the dry rub mixture over the wings. Use your hands to massage the spices into the wings, ensuring each piece is evenly coated.
- Preheat your smoker to 250°F (121°C). If using a charcoal or wood smoker, choose hickory or applewood for additional flavor complexity.
- Arrange the seasoned wings on the smoker racks, ensuring they are not touching each other to allow proper smoke circulation.
- Smoke the wings for approximately 30-40 minutes, or until the internal temperature of the thickest part of the wing reaches 165°F (74°C).
- For extra crispy skin, increase the smoker temperature to 375°F (190°C) during the last 5-10 minutes of cooking.
- Remove wings from the smoker and let them rest for 5-10 minutes to allow juices to redistribute.
- Serve hot with your favorite dipping sauce, such as ranch, blue cheese, or a spicy buffalo sauce.
Tips
- • Always pat your wings completely dry before applying the dry rub to ensure maximum spice adherence and crispy skin. • Experiment with different wood chips like hickory, applewood, or mesquite to create unique flavor profiles. • Use a meat thermometer to guarantee wings are cooked to the perfect safe internal temperature of 165°F. • Don't overcrowd the smoker - give each wing enough space for even smoke circulation. • For extra crispy skin, finish the wings at a higher temperature in the last few minutes of cooking. • Let the wings rest after smoking to allow the juices to redistribute, ensuring maximum tenderness. • Serve immediately for the best texture and flavor experience.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 1g
Protein: 24g
Fat: 21g
Saturated Fat: 6g
Cholesterol: 110mg
