Smoked Wings
Smoked low, then crisped up over high heat. Best of both worlds. Regular wings are either fried (crispy but no smoke flavor) or smoked (smoky but rubbery skin). These do both: smoke at low temperature
Ingredients
- 3 pounds chicken wings (flats and drumettes separated)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- your choice of sauce for tossing
Method
- Pat wings completely dry. Toss with baking powder (helps crisp the skin), salt, pepper, garlic powder, and paprika. Place on the smoker at 225°F for 1 hour using your preferred wood (cherry, apple, or hickory are all great). After 1 hour, increase the smoker temperature to 400°F or transfer wings to a hot grill over direct heat. Cook at high heat for 20-30 minutes, turning every 10 minutes, until the skin is golden and crispy.