smoked-chicken-wings

This week we are talking about smoked chicken wings and while these are very similar to smoked hot wings, these are not the traditional chicken wings that are rolled in flour, fried then coated in wing sauce.

Instead these are seasoned with my original rub (purchase recipes here), smoked with cherry wood and then brushed with my delicious barbecue sauce (purchase recipes here)  about 30 minutes before they are finished.

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Get the Recipes for Jeff’s Rub and Sauce


recipe-ad-rubYou won’t find a better way to try out my rub and sauce than on smoked chicken wings! It’s almost as if they were designed for it.

Use the rub generously before cooking them then brush on the sauce about 30 minutes before they are finished and you’ll see what I mean!

promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!

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Order the Recipes for Jeff's Rub and Sauce


Here’s what you’ll need

How to Prepare the chicken wings for smoking

This part is extremely easy.. the first step is to put all of the wings as they are into a large ziploc bag.

Put chicken wings into ziploc bag

Pour about 1/2 cup of oil over the wings and then roll them around inside the bag to coat.

Pour oil over the chicken and roll to coat

Pour 1/4 cup of my original rub (order the recipe) per 3 lbs of chicken wings down into the bag. Zip it up then roll and shake the bag to coat the chicken with the rub.

Pour rub over chicken - Roll and shake to coat well

Once the chicken is coated with rub, pour them out into a foil pan for easy access.

Dump wings back into foil pan for easy access

Better get the smoker ready..

It does not matter what type of smoker you are using. I decided to use my wood smoker but you can use ANY smoker or gril.

Here’s a few examples:

*Our Bradley page
**Weber Smoky Mountain page

As long as you:

  • Maintain 250-275°F (a little higher temperature ensures more crispy skin)
  • Cook for about 1.5 hours or until the meat reaches 165-170°F

Once your smoker is maintaining about 250-275 with 275 being ideal in my opinion,

Lay the chicken wings onto the grate of your smoker trying to keep a little space between them to allow the smoke to circulate over, under and around each piece.

lay chickene wings on grate of smoker

About 30 minutes from the time when the chicken is expected to be finished, you will want to brush some of my extra delicious barbecue sauce onto the wings.

For this purpose, I wanted the sauce to be a little thinner than usual so I mixed in some Lemon-lime soda to help thin it down.

Note: you can use almost anything from water to coffee to pop and even cider or apple juice to thin down my barbecue sauce. Sometimes you just want it to flow a little more.

I just happened to have some SunDrop and that’s what I used. The lemon-lime flavor won’t hurt anything;-)

Just 2-3 tablespoons of liquid is all it takes in a cup of my barbecue sauce (purchase recipes here). Use more or less depending on how thin you want it to be.

Jeff's barbecue sauce brushed onto chicken wings

Use a ThermoPop or other thermometer to make sure that the temperature is right in the chicken. You are looking for 165-170°F.

A great tool for checking the temperature on these is the improved ThermoPop digital pocket thermometer which reads in 3-4 seconds (that’s fast), is splash-proof and is being offered now for only $29. One of my favorite toys.. er, tools;-)

ThermoPop_generic-01

When they are done, get them out quickly and place them into a foil pan or other serving platter or bowl.

This one was begging to be eaten!

Beautiful!

Into the foil pan and into the house for serving to the hungry family and friends

Foil pan of smoked chicken wings

My oldest daughter said they were the best wings she’s ever had. Why is this significant? She’s very picky about her wings!

Try these and I know you’ll love them. I do recommend that you do these exacly as I’ve instructed the first time.

Enjoy!!

Summary:

  1. Remove wings from package and place in large ziploc
  2. Pour oil onto wings and roll to coat
  3. Spoon rub over chicken in bag
  4. Roll and toss to coat well
  5. Dump wings into large foil pan
  6. Prepare smoker for cooking at 250-275 degrees
  7. Place wings on smoker grate with space between them
  8. smoke for about 1.5 hour
  9. About 30 minutes before finished, brush with my sauce
  10. The wings are done when they reach 165-170 degrees

Notes:

The most popular email question that I receive is how to get chicken skin crispy and this includes whole chicken, pieces and even wings.

There are several methods you can use to help crisp up the skin a little bit

  • Flash fry the wings (after smoking) in oil that is very hot (400+ degrees)
  • Place them on a very hot grill for a few minutes after they are done smoking
  • Place them in a 350-375 degree oven for a few minutes after they’re done smoking

Get the Recipes for Jeff’s Rub and Sauce


jeffs-rub-framed-250x169 jeffs-sauce-framed-250x169
***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

Love the sauce and rub
Full StarFull StarFull StarFull StarFull Star
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef
Full StarFull StarFull StarFull StarFull Star
..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rub
Full StarFull StarFull StarFull StarFull Star
 Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.


You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter
Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order the Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.


Order My Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 700 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is also listed as a #1 Bestseller in Barbecueing & Grilling books on Amazon.

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Digital versions available via Nook | iTunes | Kindle

Note: German version available under the title "American Smoker" at Amazon.de


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8 Comments on this article. Feel free to join this conversation.

  1. Lydia Winrow July 16, 2016 at 4:08 pm - Reply

    Bq meat

  2. Jessica Donoghue May 14, 2016 at 10:05 am - Reply

    Just a slight correction in your beginning description.
    While original wings are deep fried, they are never rolled in flour!
    Lol, I’m from Buffalo and laugh when I try wings at different places advertising “Buffalo Wings” even Buffalo Wild Wings is short of Frank and Teresa’s. (Anchor Bar)

  3. Ron October 21, 2015 at 2:25 pm - Reply

    Trying your smoked wings with my sauce and rub. I have a Treager pellet grill.

  4. Derek September 7, 2015 at 5:51 pm - Reply

    I smoked 10 lbs of wings over the weekend. Didnt use his rubs or his sauce, used my own rubs and no sauce. But did smoke at 275 for about 1hr 40mins. The internal temp got up to about 190. The wings were super juicy and tender and the skin was perfect, not crispy like buffalo style but completely bite through and not soggy. Everybody at the party loved them. they didnt last long at all. They were devoured.

  5. TOD March 9, 2014 at 3:59 pm - Reply

    Smoked 15 pounds of these wings using orange wood. Then used fresh orange juice to thin the BBQ sauce and baste prior to those last 30-45 minutes. Everyone went wild for them!! AT one time I thought a fight was gonna break out. Thanks for all your tips and recipes.

  6. Carl Fair January 30, 2014 at 12:40 pm - Reply

    I had a Hasty Bake legacy shipped to me here at South Lake Tahoe and wondering why you don’t mention cooking methods on this Tulsa product?

  7. Jim September 14, 2013 at 6:56 pm - Reply

    In the words of my girlfriends daughter, these are simply divine! 

     

    Amazing wings. Didn’t use his BBQ sauce since I had some Stubbs Sweet Heat left. Absolutely delicious. Had to rotate between oven and smoker since didn’t have enough room on the Weber Mini Smoker to do 4 lbs.

  8. RON August 29, 2013 at 12:35 pm - Reply

    thanks for all the gooooood tips on smoking , all your meats. PS I LOVE SMOKING CHICKEN WINGS.

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