Smoked Chicken Wings

Simple and easy smoked crispy chicken wings.

Photo Credit: V.Gray

Smoked chicken wings is an item you see on menus at smokeries all the time. It is a very popular food to smoke but when done wrong (as I have done in the past) they can be rubbery and chewy, not the ideal texture for chicken wings. Last summer I smoked chicken wings for the first time and they were horrible. We actually needed to order a pizza later that night because we couldn't finish them. Due to this I have avoided smoking chicken wings since.

But if at first you don't succeed, try, try again! After taking the winter break and not being able to smoke anything, I thought "why not try again". We spent our winter travelling, which means I get down time to read and scroll through pinterest. Smoker reforms are interesting. Everyone has a different way of doing things, along with countless tips and tricks that I adapt to improve my smoker game. After reading about smoked chicken wings, I figured out what I did wrong and how to make them better this summer.

I kept the recipe very basic and finished them on the bbq to crisp the skin, avoiding the rubbery, chewy texture. As a result THEY WERE AWESOME! So much so that we both look forward to wings and beers every week or so. So here is how I stepped up my game, fixed my mistakes and made dinomite smoked chicken wings.

Smoked Chicken Wings

Ingredients

As I stated above, I kept this recipe very simple and only used 4 items (1 of which was chicken wings). Here is what you will need:

• Pack of chicken wings

• 1 tbsp of Paprika

• 1 tbsp of Seasoning Salt

• 1 tbsp Garlic Powder

Prep time: 5 minutes

Smoker time: 2 hours

BBQ time: 10 minutes Photo Credit: V.Gray

Rest time: 5 minutes

Here's How!

1. Preheat the smoker to 190C degrees, I used Traeger Hickory Pellets.

2. Toss your chicken wings into a bowl, dusting them with Seasoning Salt, Garlic Powder and Paprika. Mix them around until they are all covered.

Photo Credit: V.Gray

3. Put them on the smoker and let them smoke for 2 hours at 190C degrees. I know it's tempting to open the smoker lid but DO NOT OPEN IT!

4.Finish and crisp up! You can do one of two things here to crisp up your wings. Option one is to turn the smoker up to 350C degrees for 20 minutes and they should be crispy. Option two is to take them off the smoker and put the wings on the BBQ for 15 minutes at 350C - 400C degrees and boom crispy wings.

Photo Credit: V.Gray

Who doesn't love wing night?! Almost every restaurant I have worked in or gone to has a wing night once a week. Growing up going to my Grandparent's my Grandfather always made chicken wings in the summer and at every family reunion that was his go to. If you pair them with salad or french fries the end result is amazing.

Cheers!

**Please note that all opinions and views expressed in this post are my own, from my own experiences. If you would like to see more pictures follow me on Instagram vikki.gray **