Smoked Chicken Wings

My smoked chicken wings are SO easy to prepare and perfectly seasoned. This yields crispy and juicy wings every single time. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 1

Cook Time 1 30

Total Time 1 31

Servings servings

Calories 218kcal

Author Arman Liew

Ingredients

2 pounds chicken wings
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon salt
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon pepper
1/2 teaspoon chili pepper
1/2 teaspoon cumin
2 tablespoons olive oil
1/2 cup barbecue sauce

Instructions

Preheat the smoker to 120C/250F and load the smoker with hickory chips.
Pat dry the chicken wings with a paper towel.
Combine the brown sugar, smoked paprika, salt, garlic powder, onion powder, pepper, chili pepper, and cumin in a bowl. Coat the chicken wings with spices, drizzle them with olive oil, and let them rest for 5 minutes.
Place the wings in the smoker and cook for around 90 minutes, or until they reach an internal temperature of 165F.
Baste the wings with the barbecue sauce and cook for a further 5-10 more minutes, until the skin becomes crispy.

Video

Notes

TO STORE. Leftovers are best stored in the fridge. Transfer them into an airtight container and refrigerate for up to 3 days.

TO REHEAT. Warm up the wings by heating them in the oven at 180C/350F until hot.

TO FREEZE. PIace the cooled wings in a ziplock bag and store them in the freezer for up to 6 months.

Nutrition