Smoked Wings
Chicken wings smoked low and slow until the meat pulls clean from the bone, finished with a glaze or sauce. Crispy skin encases tender, smoky meat.
Ingredients
Method
Pat chicken wings dry with paper towels and place in a large bowl.
In a small bowl, whisk together paprika, garlic powder, onion powder, black pepper, and salt.
Toss wings with the dry rub until evenly coated. Let sit at room temperature for 15 minutes.
Preheat smoker to 225°F and add wood chips (hickory, oak, or apple).
Arrange wings on the smoking grate in a single layer, skin side up.
Smoke for 2.5 to 3 hours, maintaining temperature, until wings reach an internal temperature of 165°F at the thickest part of the drumette.
In a small saucepan, melt butter over low heat and whisk in honey, hot sauce, lemon juice, and minced garlic.
Brush the glaze over wings during the final 10 minutes of smoking; repeat until wings are glossy.
Remove wings from smoker and let rest for 5 minutes. Transfer to a serving platter and garnish with fresh parsley.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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