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Smoked Chicken Wings Recipe

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4.1 from 12 reviews

Delicious smoked chicken wings with a flavorful dry rub, cooked low and slow over indirect heat on the grill, then finished with a quick sear over direct heat for crispy skin and juicy interior. Perfect for a smoky appetizer or game day snack.

Ingredients

Chicken Wings

  • 2 lb chicken wings

Seasoning

  • 1 tbsp salt, pepper, garlic (SPG) seasoning
  • 1 tbsp Girls Can Grill Chicken Rub

Instructions

  1. Heat Grill: Set up your grill with an indirect heat zone and preheat it to 225°F. This low temperature is perfect for slowly smoking the wings to infuse them with a smoky flavor.
  2. Season Wings: Lightly dust the chicken wings evenly with the salt, pepper, garlic seasoning and the Girls Can Grill Chicken Rub to ensure a flavorful crust develops during cooking.
  3. Smoke Wings: Place the wings over the indirect heat area of the grill. Smoke them for 60 to 90 minutes until the internal temperature reaches 155°F, turning occasionally without flipping to evenly expose each side to the smoke.
  4. Adjust Grill Heat: Increase your grill temperature by setting up a direct heat zone and raising it to about 425°F. This prepares the grill for finishing the wings with a high heat sear.
  5. Grill Wings: Move the wings over the direct heat zone. Grill each side for 2 to 4 minutes, flipping once, until the internal temperature reaches 165°F. This step crisps the skin and locks in juices.
  6. Serve: Optionally, season with additional rub or toss the wings in BBQ or buffalo sauce to suit your taste. Serve immediately for the best texture and flavor.

Notes

  • Maintaining the indirect and direct zones on your grill is key to perfectly smoked and finished wings.
  • Using a meat thermometer to check temperatures ensures the wings are safely cooked and moist.
  • Adjust spices and sauces to customize flavors for your preference.
  • Smoking times may vary slightly depending on wing size and grill type.

Find it online: https://miracooking.com/smoked-chicken-wings-recipe/