📝 About This Recipe
Elevate your backyard game with wings that balance a deep, mahogany smoke profile with a shatteringly crisp skin that defies the usual rubbery pitfalls of low-and-slow cooking. Infused with a signature sweet-and-heat dry rub and finished with a kiss of cherrywood smoke, these wings are a masterclass in pitmaster technique. Whether tossed in a tangy glaze or enjoyed dry, they represent the pinnacle of American hot-smoked BBQ culture.
🥗 Ingredients
The Wings
- 4 pounds Chicken Wings (party style, split into flats and drums)
- 1 tablespoon Baking Powder (aluminum-free; essential for skin crispness)
- 1 teaspoon Kosher Salt (for the initial dry brine)
Signature Sweet & Heat Rub
- 1/4 cup Brown Sugar (packed)
- 2 tablespoons Smoked Paprika
- 1 tablespoon Black Pepper (coarsely ground)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Mustard Powder
For Finishing & Garnish
- 4 tablespoons Unsalted Butter (melted)
- 1 tablespoon Apple Cider Vinegar
- 2 tablespoons Fresh Chives (finely chopped)
👨🍳 Instructions
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1
Pat the chicken wings extremely dry with paper towels. Moisture is the enemy of crispiness; the drier the skin, the better the result.
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2
In a large bowl, toss the wings with 1 tablespoon of baking powder and 1 teaspoon of kosher salt until evenly coated. Place them on a wire rack over a baking sheet and refrigerate uncovered for at least 1 hour (or up to 4 hours) to air-dry the skin.
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3
Preheat your smoker to 225°F (107°C). Use a fruitwood like cherry or apple for a subtle, sweet smoke that won't overpower the poultry.
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4
In a small bowl, whisk together the brown sugar, smoked paprika, black pepper, garlic powder, onion powder, cayenne, and mustard powder to create your dry rub.
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5
Remove wings from the fridge and sprinkle the dry rub generously over both sides, pressing it gently so it adheres to the tacky skin.
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6
Place the wings directly on the smoker grates, leaving space between each piece for airflow.
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7
Smoke at 225°F for approximately 60 minutes. The wings will take on a beautiful golden-red color during this phase.
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8
Increase the smoker temperature to 375°F (190°C). If using a pellet grill, simply turn it up; if using offset, add more fuel and open the vents.
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9
Cook the wings at this higher heat for another 30-45 minutes. Flip them halfway through. This 'crank-up' phase renders the fat and crisps the skin.
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10
Check for doneness using an instant-read thermometer. While 165°F is safe, wings are best at 185°F-190°F as the connective tissue breaks down completely.
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11
In a large bowl, whisk the melted butter and apple cider vinegar. Toss the hot wings in this mixture for a velvet-like sheen and a hit of acidity.
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12
Transfer to a platter, garnish with fresh chives, and serve immediately while the skin is at its peak crunch.
💡 Chef's Tips
Don't skip the baking powder; it raises the pH level of the skin, allowing it to brown and crisp more efficiently. Avoid using Mesquite wood for wings as it can leave a bitter, 'ashy' taste on delicate chicken skin. If your smoker can't reach 375°F, you can finish the wings in a preheated indoor oven or an air fryer for 5-8 minutes. Always use a wire rack when air-drying in the fridge to ensure the bottom of the wings doesn't stay soggy. For an extra kick, add a teaspoon of chipotle powder to the dry rub for a smoky, lingering heat.
🍽️ Serving Suggestions
Serve with a side of chilled Gorgonzola dressing and crisp celery stalks to balance the heat. Pair with a cold, hoppy IPA or a crisp Hard Cider to cut through the richness of the smoked fat. Offer a side of honey-habanero glaze for those who prefer a 'wet' wing experience. A side of vinegar-based coleslaw provides the perfect crunchy, acidic counterpoint to the smoke. Classic cornbread with honey butter makes this a complete BBQ feast.