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Smoked Chicken Wings

Topic: Cooking | Tags:


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 225ยฐ for 2 hours
  • Up temp to 350ยฐ 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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