Crispy Smoked Chicken Wings
These crispy smoked chicken wings are juicy inside, smoky outside, and perfectly crunchy thanks to a simple baking powder trick.
Equipment
- Smoker
- Grill or Oven
- Meat Thermometer
Ingredients
- 5 pounds chicken wings (flats and drumettes) thawed and patted dry
Seasoning
- 2 1/2 tbsp baking powder aluminum-free preferred
- 1 tsp salt
Instructions
- Pat the chicken wings completely dry with paper towels. The drier they are, the crispier they will be.
- In a large bowl, toss wings with baking powder and salt until evenly coated.
- Preheat smoker to 250°F. Add wood chips such as apple, cherry, or hickory.
- Arrange wings on the smoker grate in a single layer, leaving space between each piece.
- Smoke for 1 1/2 to 2 hours, or until internal temperature reaches 165°F.
- Increase smoker temperature to 425°F or transfer wings to a hot grill/oven. Cook 5–10 minutes until golden and crispy.
- Serve hot, with or without your favorite sauce.
Notes
For extra crispiness, let wings air-dry uncovered in the fridge for 4–24 hours before smoking.
