Smoked Wings Recipe 🍗🔥

palateprince

Culinary Explorer
Welcome to a flavor-packed adventure! Today, we’re diving into the smoky, savory world of Smoked Wings. Perfect for any occasion, these wings are sure to be a hit at your next BBQ or game day party. Let’s get started on making these irresistible wings!

What you will need:

  • 2 pounds chicken wings, party wings
  • 2 tablespoons olive oil
  • 2 tablespoons chicken wing seasoning
  • ½ cup buffalo sauce

Start with:

  • Heat a smoker to 225°F using hickory, mesquite, or pecan pellets or wood chips.
  • Ensure fully defrosted wings by thawing them completely and drying them thoroughly to promote crispy skin.
  • Drizzle olive oil evenly over the wings and massage it into them.
  • Evenly apply chicken wing seasoning over the wings and rub it onto all sides.
  • Arrange wings in a single layer on the smoker's grill grates and smoke for 2 hours.
  • Remove wings from the smoker and finish them in the oven, air fryer, or smoker at a higher temperature to achieve crispiness.
TO COMPLETE COOKING IN AN AIR FRYER
  • Arrange the wings evenly in the air fryer basket, ensuring each wing is spaced out to allow air circulation, which helps achieve crispy texture.
  • Air fry the wings at 400°F for 3 minutes, then flip them and continue cooking for another 3 minutes at the same temperature.
TO FINISH COOKING THE WINGS IN THE OVEN
  1. Preheat the oven broiler to high.
  2. Position one oven rack approximately one-third of the way from the top.
  3. Place the wings on a baking sheet lined with foil in a single layer.
  4. Broil the wings for 2 minutes, then flip and broil for an additional 2 minutes on the other side.
TO FINISH COOKING THE WINGS ON THE SMOKER
  1. Remove the wings from the smoker and loosely cover them with foil.
  2. Increase the smoker's temperature to 400°F.
  3. Once heated, return the wings to the smoker and cook for 3-4 minutes per side to crisp the skin.
SERVING THE WINGS
  1. Coat the wings with sauce or serve the sauce on the side for dipping.
  2. For coated wings, transfer them to a large bowl, pour in the sauce, and use tongs to ensure even coating. Ensure the sauce is at room temperature or warm to prevent cooling down the wings if tossed immediately after cooking.
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