🍖Smoker BBQ
Smoked Chicken Wings
Smoked low for flavour then blasted hot for crisp skin — wings with a deep, smoky backbone.
15 min
Prep
2 hr
Cook
Easy
Difficulty
6
Ingredients
4
Steps
Ingredients
Servings
- 12 chicken wings (drums and flats)
- 1 tbsp baking powder (not soda)
- 1 tbsp BBQ rub
- 1 tsp salt
- Sauce of choice, to toss (optional)
- Apple or hickory wood
Method
- 1
Pat the wings very dry and toss with the baking powder, rub and salt — the baking powder is the secret to crisp skin.
- 2
Smoke at 120°C (250°F) over apple for about to take on smoke.
- 3
Raise the smoker to 200°C (400°F), or move the wings to a hot grill, and cook until the skin is crisp and the internal temperature is 80°C (175°F) — about 20–.
- 4
Toss in sauce if you like, or serve naked with the smoke doing the talking.
Notes
- No baking powder? Air-dry the wings uncovered in the fridge for a few hours instead.
- Great with the Alabama white sauce.