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Smoked Chicken Wings

Smoked Chicken WingsI recently tried a smoked chicken wings recipe. It was a little different from the typical chicken wing, but it had a nice, mild flavor and was super easy to do.

Rinse your chicken wings and blot dry.  Sprinkle generously with salt, pepper, onion powder, and garlic powder.

Prepare the basting sauce by mixing the following:

  • 1 1/2 cups Italian dressing
  • 3/4 cup honey
  • 1 1/2 tsp liquid smoke
  • 1 tsp onion powder
  • 2 tsp dried oregano
  • 2 tsp hot red pepper flakes
  • 2 tsp freshly ground black pepper
  • coarse salt to taste

Divide the basting sauce in half.  One half will be used for basting during cooking and the other half will be poured over the wings when they are done.

Set up your grill for indirect grilling, which means to set up your propane or charcoal grill so that you're not cooking directly over the flame or coals.   If you have a multi-burner propane grill, start one or two burners, but cook over the burner that is not lit.  If you have a charcoal grill, start your charcoal, then move the coals to the outsides and cook in the middle (or whatever other method will work for your particular grill).

Prepare some wood chips for smoking by putting a handful into a foil packet and tearing three holes in the foil packet so smoke can escape and flavor the wings.  You can also use a smoker box if you have one, or you can toss them directly on the coals if using charcoal.

Clean and oil the grates and add the wings to the hot grates.  Keep the wings away from the heat.  Cover the grill so the smoke is contained.  Cook the wings until they are golden brown, which will take about 30-40 minutes.  About 15 minutes into the cooking, start brushing the wings with the basting sauce prepared above.   Then baste every 5-8 minutes after that.  Turn the wings occasionally to coat all sides.

Smoked Chicken Wings

In the last few minutes of cooking, move the wings so they are directly over the heat and cook uncovered.  Cook until crisp (but don't let them burn--it's easy to get a few that are cooked a little too much!).

When the wings are done, move them to a plate, pour the other half of the basting mixture over them and serve immediately.

These are simple to do and very tasty.    Enjoy!

Scott

1 comment

  1. Tim Watson

    I’ve been smoking wings for about 12 years now, and your recipe is one of the better ones I’ve seen. It took me about a year or so to grill the wings over direct fire to get them to crisp up. One of the main things I do is to brine the wings before I smoke them. I use about 1/8 cup pickling salt per 6 wings. Putting the wings in a large freezer bag add the bring mixture to cover and remove as much air as I can, placing the bag on a cookie sheet and in the fridge they go for 8 to 24 hours. This will make a much juicer wing.

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