Smoked Chicken Wings Recipe

A sweet spice rub with a bit of heat makes these wings a true hit in my family. Smoked for only two hours, this smoked chicken wings recipe is fast and easy enough to do any day of the week. Try for yourself to see just what it’s all about.

When I was a kid, chicken wings were the last part of the bird anyone wanted to eat. They grabbed meat from the breast or thigh and even took off an entire leg. The wings often stayed on the serving plate and ended up in the stock pot. 

Times have sure changed. Wings, in various recipes, are a common sight on many lunch and dinner tables throughout the year. 

In the summer, smoked wings are my personal favorite. The true beauty of wings is their ability to handle different cooking methods and to take on different flavors. You really see this when you smoke wings. The smoke penetrates into the wing, bringing a rich flavor all of its own. Add on a great spice rub or some sauce, and you are talking about a family feast.

Smoking wings helps keep the meat flavorful yet moist. Due to their short cooking time, I can do a batch of wings and a few side items just about any afternoon. 

What Makes A Good Chicken Wings Recipe

The start of any good chicken wing recipe is definitely selecting the best bird possible. Look for secure, unbroken packaging. Also, check the sell-by date. Make sure the bird is fresh. If the meat looks gray or pasty, pass it up. 

Do you cut the wing into sections or do you serve them whole? It depends on how you want to serve them. Sectioned wings, sometimes called drummettes, are perfect appetizers, though they work well piled up as an entree as well. If you want to give a hardier portion, the whole wing is the better option. 

You have several options when it comes to cooking chicken wings. Smoking brings flavor to the chicken while rendering it tender. Slow cooking keeps the meat moist. Baking gives the chicken a tasty crispiness. Deep frying makes the wings crunchy while retaining a ton of moisture and flavor. 

Imparting flavor to the chicken can be done with a rub, marinade, or sauce. The choice is yours.

One thing is certain, chicken wings are better with a bit of crisp on the outside. The skin shouldn’t be soggy, even if it’s been cooked with sauce. You can cook wings very well in a slow cooker, for example, but before serving you should put them under the broiler for a few minutes to get that crispy texture.

Any chicken recipe needs to be cooked until it reaches 165F to avoid food poisoning. If a recipe recommends cooking to less than 165F, you need to find another recipe.