Crispy Skin Smoked Chicken Wings
Smoky, juicy chicken party wings with blistered crispy skin tossed in homemade buffalo glaze.
smoker Timer
Set for 85 mins @ 225°F (107°C) to 400°F (204°C)
Ingredients
Base recipe calibrated for 6 adults.
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Get to the Point Execution
Pat 3 lbs wings dry; toss with 1 tbsp baking powder, 1 tbsp dry rub, and 1 tsp salt.
Smoke at 225°F for 60 minutes to absorb wood smoke flavor.
Crank smoker temperature to 400°F for 20-25 minutes to crisp and render the skin.
Toss hot crispy wings in warm butter and buffalo hot sauce.
Step-by-Step Guided Instructions
Pat 3 lbs split chicken wings completely dry with paper towels. In a large bowl, toss wings with 1 tbsp aluminum-free baking powder, 1 tbsp poultry BBQ rub, 1 tsp garlic powder, and 1 tsp kosher salt until evenly coated.
Baking powder alters skin pH, breaking down peptide bonds so skin crisps instead of turning rubbery in the smoker.
Preheat smoker to 225°F with apple or pecan wood pellets. Spread wings in a single layer with 1/2-inch space between them. Smoke for 60 minutes.
Smoke adheres best to cool, moist surfaces in the first 45 minutes of cooking.
Turn smoker heat setting up to 400°F. Continue cooking wings for 20 to 25 minutes, flipping once halfway, until skin blisters and turns deep golden brown.
Chicken wings thrive at 185°F-190°F internal temp where collagen fully liquefies.
Melt 4 tbsp butter and whisk with 1/2 cup Frank's RedHot in a large bowl. Dump hot wings directly into sauce and toss vigorously until gleaming.
Tossing wings immediately while skin is sizzling hot ensures sauce adheres without softening the crunch.
Leave seasoned wings uncovered in the fridge on a wire rack for 4 hours before smoking for the crispiest skin imaginable.
Toss a portion of wings in sweet honey BBQ sauce or serve plain with ranch on the side.
- Steamed white rice
- Roasted garlic broccoli
- Crispy french fries
Re-crisp wings in an air fryer at 380°F for 4 minutes.