Once you have smoked chicken wings like this, you will never want to order out again.
I started by thawing about a dozen frozen chicken wings. About 4 hours prior to the time I wanted to devour my wings, I dried off the wings and started preparing this delicious rub recipe.
Next, I created a large enough bowl out of aluminum foil with the intention of closing – like a lid over all of the wings, keeping in mind I didn’t want any juices leaking out of the bowl. I followed the dry rub directions and coated the wings. Then I let them sit wrapped in the foil, in the fridge until I was ready to start smoking.
These chicken wings were smoked for about 2 hours, so prior to placing the wings on, I heated up the smoker until it maintained a consistent temperature of 225F, which took about 45 minutes. Once the smoker was good and the apple wood chips were added, I placed the wings (in the foil with a small hole for venting) in the smoker and didn’t lift the lid until the entire 2 hrs was up. The internal temperature of the largest wing registered at 168F and they were ready to eat!
Don’t feel like smoking your wings? Try our Chicken Wings and Sauce recipe instead.
– Kyle
Can you tell me what spice rub you used? Thank you!
Really enjoyed reading your recipes can’t wait to try them they all looks so scrumptious.