Description
This Chicken Wing Rub recipe provides a flavorful and spicy dry rub perfect for smoking chicken wings to tender, juicy perfection. The combination of brown sugar, smoked paprika, and chili powders creates a balanced sweet and smoky taste, which becomes crispy and delicious after smoking and searing. Ideal for a weekend cookout or game day snack, these smoked chicken wings are sure to impress.
Ingredients
Chicken Wings
- 2 pounds chicken wings (including drumettes and flats)
Dry Rub
- 2 Tablespoons brown sugar
- 1 Tablespoon baking powder
- 1 Tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Prepare the Dry Rub: In a bowl or jar, combine brown sugar, baking powder, smoked paprika, chili powder, chipotle chili powder, garlic powder, onion powder, kosher salt, and black pepper. Mix well to form a uniform spice blend. You can use this rub immediately or store it for later use.
- Apply the Rub to Wings: Place the chicken wings and drumettes into a large zip-top bag. Add the dry rub, seal the bag tightly, and toss or massage the wings thoroughly to ensure every piece is evenly coated with the spice mixture.
- Preheat the Smoker: Set your smoker to a steady temperature of 250°F (121°C) and allow it to fully preheat before adding the chicken wings.
- Smoke the Wings: Arrange the seasoned wings on the smoker grate in a single layer, avoiding overcrowding. Close the lid and smoke the wings for 50 to 70 minutes, or until their internal temperature reaches between 160°F and 162°F (71°C–72°C).
- Crisp the Wings: Remove the wings from the smoker. Increase the smoker temperature to its highest setting. Once the smoker is hot, return the wings to the grate and sear them for about one minute per side, or until the skin is crispy and slightly charred.
- Serve: Remove the wings from the smoker and serve hot with your favorite dipping sauce. Enjoy the smoky, spicy, and crispy chicken wings!
Notes
- Using baking powder in the dry rub helps to achieve extra crispy skin after smoking.
- Make sure the smoker maintains a consistent temperature of 250°F to ensure even cooking.
- Check the internal temperature with a meat thermometer for safe doneness; chicken should be cooked to at least 160-162°F in this recipe for optimal texture.
- Allow wings to rest a few minutes after smoking before the final sear to improve crispiness.
- Feel free to adjust the chili powders according to your preferred spice level.
- Store leftover rub mixture in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Smoking
- Cuisine: American
