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Smoked Chicken Wings

Topic: Cooking | Tags:

May
30
2020

The hardest thing about smoked chicken wings is getting the skin just right. It is really easy for it to tend up either rubbery or over cooked. After many attempts I got a method dial in just right that works for me. It gives the skin a nice crisp bite through.

  • Put wings on a wire rack and pat both sides of them dry with paper towels (I used 8 half size paper towels)
  • Put them uncovered and into the fridge overnight (12+ hours)
  • Put wings in zip loc bags (I did about 20 wings per 1 gallon bag)
  • Add 3 tbsp mayo per bag and mix around until evenly coated
  • Add a dry rub to each bag
  • In this case I used (per bag):
    • 1 tbsp coarse black pepper
    • 1 tbsp garlic powder
    • 1/2 tbsp sea salt
    • 1/2 tbsp smoked paprika
  • Again, shake bag around to get the wings evenly coated
  • Put in smoker at 225° for 2 hours
  • Up temp to 350° for 25 minutes
  • Toss wings in sauce of choice
  • Put back in smoker for 10-15 minutes
    • Sauce should thicken a little and stick to wings
  • Eat!

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