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Meal Instructions
Specimen #0069·SMOKER·Easy

Smoked Chicken Wings (Crispy Skin)

Juicy wood-smoked chicken party wings with a mahogany smoke ring and shatteringly crispy skin using the baking powder dry brine trick.

Cook temp
225°F → 400°F
Total time
85m
FLIP AT
45m
Serves
4
PULL AT
165°F
Ingredients
3 lbs Chicken Party Wings (Flats & Drums) — patted bone dry
1 tbsp Aluminum-Free Baking Powder — not baking soda
1 tsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 cup Buffalo Wing Sauce or BBQ — warm for tossing
Equipment
Pellet or Charcoal Smoker
Hickory or Fruitwood Pellets
Tongs
Large Mixing Bowl
DirectionsGet to the point
1Toss 3 lbs dry party wings with 1 tbsp aluminum-free baking powder, garlic, smoked paprika, and salt.
2Smoke at 225°F for 60 minutes to infuse deep wood smoke and render fat.
3Crank smoker to 400°F for 15 minutes to blister the skin into glass-like crunch.
4Toss immediately in warm buffalo sauce or garlic parmesan butter.
Dad pro tip

The biggest failure on a smoker is rubbery, chewy chicken skin. Two tricks fix this permanently: 1) Toss raw dry wings with 1 tbsp baking powder before smoking, and 2) Crank the smoker to 400°F for the final 15 minutes. You get deep wood-fire smoke with air-fryer level crunch.

Kid adjustment

Leave half the wings dry-rubbed or tossed in mild honey barbecue sauce.

Reheat

Reheat smoked wings in air fryer at 380°F for 4 minutes to restore crackling skin, or in a 400°F oven for 8 minutes.

BASIS: Traeger Pro 575 2-Temp Smoke Curve (225°F 60m + 400°F 15m); USDA FSIS 165°F standard.380 kcal · 32g protein · 2g carbs · 26g fat
USDA FoodData Central #171077
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