Basic Smoked Chicken Wings

Instructions

Smoked Chicken Wings

Pat 2 pounds chicken wings dry using paper towels and place into a large mixing bowl. Drizzle the wings with 1 tablespoon olive oil.

In a small bowl, stir together 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Sprinkle the dry seasonings over the wings and toss to ensure they are evenly coated.

Place the wings in a single layer on the smoker grate. Use hickory or cherry pellets. Set the smoker temperature to 225 (107). Smoke for 1 hour 30 minutes, or until the skins are dry and a smoky flavor has developed and the internal temperature reaches 165 (72)

To Crisp

Method 1 (Oven): Heat oven to 425 (218). Transfer the smoked wings to the oven. Roast for 10 minutes, or until crispy, browned, and the internal temperature reaches 178 (81).Method 2 (Grill/High Heat Smoker): Increase the smoker temperature to high heat or heat a grill to high heat. Return the wings and cook until crispy and browned, and the internal temperature reaches 178 (81), about 10 minutes.

Serve the wings plain or with your choice of sauces.

Appetizer,Main Dish