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.
Pour 1/4 cup of my original rub (Purchase formula here | Purchase bottled rub) 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.
Once the chicken is coated with rub, pour them out into a foil pan for easy access.
These already smell so good!
It does not matter what type of smoker you are using. You can use ANY smoker or grill and get amazing results.
If you are able to maintain close to the recommended temperature and you have a thermometer so you can make sure they are done properly, then it will work.
Lately I've been using the Camp Chef Woodwind for a lot of my cooking and having a blast doing it. Read more about this awesome smoker that uses REAL wood to cook and smoke the food to perfection.
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 175-180°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 (Purchase formula here | Purchase bottled 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. If you purchase the bottled barbecue sauce, you will probably not need to thin it out as it is already a little thinner than what you make at home using my recipes.
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 formula here | Purchase bottled rub). Use more or less depending on how thin you want it to be.
Use a ThermoPop, Thermapen or other thermometer to make sure that the correct finished temperature is achieved in the chicken. You are looking for 175-180°F.
A great tool for checking the temperature on these is the Thermapen ONE which reads in 1 second or less! That's screaming fast folks! This is the ONLY 1 second thermometer in the world and I'm proud to own one.. you can too by clicking HERE.
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.
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