These crispy, seasoned, and juicy smoked wings are the ideal appetizer for your upcoming gathering. We dry-brined these smoked wings using a seasoning blend of savory aromatics, smoky paprika, sweet brown sugar, and a hint of Asian spices that enhance the overall flavor. The secret to achieving crispy skin in the smoker involves using two special ingredients just before smoking to eliminate excess moisture. Discover how to utilize your smoker to create these flavor-packed and delectable smoked wings.
Why Smoke Chicken Wings?
Honestly, why not smoke wings? While I enjoy air frying, baking, deep-frying, and sautéing chicken wings, smoking them adds an unparalleled depth of flavor to my favorite part of the bird. Wings are particularly well-suited for smoking as they only require about an hour, unlike other recipes such as smoked beef ribs or turkey legs, which can take several hours.
Smoked chicken wings are also a crowd-pleaser, as they are easy to eat and can be prepared in large quantities. If your guests prefer different flavors, you can offer various dipping sauces or BBQ sauces to baste onto the wings after smoking. The extra-crispy chicken skin serves as a perfect canvas for BBQ sauce, and the wings are delicious on their own due to the dry brine that tenderizes and flavors each piece.
Dry Brine Ingredients
This smoked chicken wing recipe employs a dry brine to season the wings. The blend of spices creates a smoky, sweet, and Asian-inspired flavor reminiscent of my air fryer and smoked chicken thighs recipes. To prepare the dry brine, coat the chicken with the following ingredients:
- Kosher salt: I recommend Diamond Crystal for tender and well-seasoned wings. If using another brand, reduce the amount, as Diamond Crystal is less salty by volume than traditional table salt or other kosher salts.
- Dark brown sugar: This adds a sweet and caramelized flavor, balancing the savory notes.
- Garlic and onion powder: Essential aromatic spices that enhance the savory profile.
- Ground mustard powder: Provides a slightly intense and pungent flavor.
- Smoked paprika: Adds a mellow kick and enhances the smoky flavor.
- Five-spice: Introduces an Asian-inspired flavor and adds depth. Use sparingly to avoid overpowering the other spices.
After dry brining the wings, pat them dry with a paper towel and then apply a mixture of cornstarch and baking powder in a 1:1 ratio. This combination helps to dry the skin and achieve a crispy texture while smoking.
Type of Wood Pellets to Use
For poultry, I recommend using pecan wood pellets in your smoker. Different meats pair best with specific types of wood that complement their flavors. Mild wood varieties like pecan or applewood are ideal for chicken and turkey, as they provide a subtle smokiness without overwhelming the meat. For more information on the best wood for smoking, refer to my detailed guide.
Tips for Smoking Chicken Wings
For the crispiest and smokiest chicken wings in your pellet smoker, consider the following tips:
- To achieve crispy skin, dry the chicken thoroughly with paper towels before placing them on the grill. A light coating of the cornstarch and baking powder mixture will also help. Be sure to shake off any excess coating to avoid white spots on the chicken. (Note that while the smoker won’t replicate the texture of deep-fried chicken, it can still provide a satisfying crunch.)
- Utilize an instant-read thermometer that can remain in the wing while smoking to monitor the internal temperature. This helps prevent burning without needing to open the smoker frequently and alerts you when to increase the heat.
- Smoking chicken wings typically takes between 30 minutes to one hour. Factors such as wing size (whole wings vs. flats) and smoker type can influence cooking time. I’ve found that flats cook more evenly and that my smaller Traeger smoker cooks wings faster than my larger Recteq model due to fewer hot spots.
- I prefer smoking chicken wings at 250°F until they reach an internal temperature of 150°F (approximately 20 minutes), then increasing the heat to 425°F for an additional 10-15 minutes until they are golden brown. Smoking at temperatures below 250°F takes too long and doesn’t significantly enhance the flavor. I’ve cooked wings to an internal temperature of 200-210°F, and they remain juicy and tender thanks to the dry brining process.
- Allow the chicken to rest on a rack for 2-3 minutes after removing them from the smoker. This resting period helps them crisp up further.
More Smoker Recipes
If you enjoyed these chicken wings, consider trying my other smoker recipes for pork, beef, turkey, and even more chicken dishes!
