Ingredients
2 lbs chicken wings (split, tips removed)
2 tbsp kosher salt (for dry brine)
1 tbsp baking powder
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
Optional: lemon wedges and parsley for garnish
Instructions
Dry Brine:
Pat wings dry with paper towels. Sprinkle evenly with kosher salt. Place on a wire rack over a tray and refrigerate uncovered overnight (at least 8 hours).Preheat Smoker:
Set your smoker to 225°F using dry hickory or applewood chips.Apply Rub:
Mix baking powder, smoked paprika, garlic powder, onion powder, and black pepper. Coat wings evenly.Smoke the Wings:
Place wings in smoker, spaced apart. Smoke for 1 hour at 225°F.Crisp Finish:
Increase heat to 375°F and cook for 10–15 more minutes until the skin becomes golden and crispy.
Rest & Serve:
Remove wings, let rest for 5 minutes, then serve with lemon wedges and fresh parsley.
Notes
Avoid sugary sauces before smoking to prevent soggy skin.
You can finish the wings in the oven or on a grill if your smoker doesn’t hit high temps.
Add a light sauce after resting if desired—don’t drown the wings while they’re hot.
- Prep Time: 10 minutes + 8 hours dry brine
- Cook Time: 1 hours 15 minutes
- Category: Appetizer, Main Dish
- Method: Smoking + High Heat Finish
- Cuisine: American BBQ
- Diet: Gluten Free
Nutrition
- Calories: 280 kcal
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Carbohydrates: 2g
- Protein: 22g
- Cholesterol: 95mg