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 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.
Get the Recipes for Jeff’s Rub and Sauce
You 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!
I promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!
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- 5-10 lbs of chicken wings (I recommend doing plenty)
- Large foil pan (very helpful)
- Large ziploc (2 or 2.5 gallon works great)
- Heavy duty foil
- Jeff’s original rub (purchase recipes here)
- Jeff’s barbecue sauce (purchase recipes here)
- Oil, Olive, Vegetable, Canola, etc.
This part is extremely easy.. the first step is to put all of the wings as they are into a large ziploc bag.
Pour about 1/2 cup of oil over the wings and then roll them around inside the bag to coat.
Once the chicken is coated with rub, pour them out into a foil pan for easy access.
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:
- a cheapo bullet water smoker (works best with a few modification)
- a gas smoker like the Great Outdoors Smoky Mountain made by Landmann
- an electric model like the Bradley* or even the “no control” Brinkmann
- or a charcoal smoker like the Weber Smoky Mountain**
- or even a grill with a smoke generator like this one
Regardless of what smoker you use:
- 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
- Apply smoke for at least 1 hour. I used cherry wood on these but any good smoking wood will work well.
Once your smoker is maintaining about 250-275°F with 275°F 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.
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;-)
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;-)
When the smoked chicken wings 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!
Into the foil pan and into the house for serving to the hungry family and friends.
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.
- Remove wings from package and place in large ziploc
- Pour oil onto wings and roll to coat
- Spoon rub over chicken in bag
- Roll and toss to coat well
- Dump wings into large foil pan
- Prepare smoker for cooking at 250-275 degrees
- Place wings on smoker grate with space between them
- smoke for about 1.5 hour
- About 30 minutes before finished, brush with my sauce
- The wings are done when they reach 165-170 degrees
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 Digital Recipes for Jeff’s Rub and Sauce
***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 rubLove 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..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 rubLove 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?"
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I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.
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