Ingredients
Scale
- 2 lbs Chicken Wings
- 1/4 cup Paprika
- 2 tbsp Brown Sugar
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Smoked Paprika
- 1 tbsp Salt
- 1 tsp Black Pepper
- 1 tsp Cayenne Pepper (optional)
Instructions
- Step 1: Preheat your smoker to 250°F (121°C). If using a charcoal smoker, maintain a consistent low and slow heat. For gas or electric smokers, set the temperature accordingly.
- Step 2: Pat the chicken wings dry with paper towels. This helps the rub adhere better and promotes crispier skin.
- Step 3: In a large bowl, combine the paprika, brown sugar, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using). Mix well.
- Step 4: Add the chicken wings to the bowl and toss until they are evenly coated with the dry rub. Ensure all wings are thoroughly seasoned.
- Step 5: Place the wings in the smoker, ensuring they are not overcrowded. Smoke for 2-3 hours, or until the internal temperature reaches 165°F (74°C) and the wings are tender and crispy. You may need to flip them halfway through for even cooking.
- Step 6: Remove the wings from the smoker and let them rest for a few minutes before serving. Enjoy!
Notes
- Store leftover wings in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a low oven or air fryer to maintain their crispiness; avoid microwaving.
- Serve these smoky wings with a side of creamy coleslaw or a tangy blue cheese dip for a flavourful contrast.
- For extra smoky flavour, add a few wood chips (e.g., hickory or applewood) to your smoker during the last 30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American