Have you ever walked outside when someone is grilling and felt instant envy? There are many times that we leave to go to the farm after work and as we are walking out our front door our neighbor has the charcoal grill heating up and making the neighborhood smell absolutely mouth-watering.

smoke chicken wings
We used hickory wood for our smoked chicken wings this week.

Over this past weekend, we finally had a couple of extra hours at the house that we could dedicate to our home project list, so we decided to take advantage of that opportunity to heat up our gas smoker.  We began to search our freezer for what we could smoke and found several pounds of chicken wings and drums just waiting to be used.  And in an instant, we had the perfect dinner planned – it was time to smoke chicken wings!

The key to smoking any type of meat is “low and slow”.  This is especially true with chicken wings since it isn’t a thick cut of meat and the wings can become dried out quickly.  Using a smoker, like the Char-Broil Vertical Smoker, adds so much natural flavor and keeps the meat nice and juicy that traditional wing sauces aren’t even necessary. That definitely saves on the amount of calories consumed and also the amount of napkins needed.

The recipe for the dry rub combines a variety of blends of spices which can be adapted to your individual preference. Add more cayenne pepper for additional heat, or add more smoke paprika for more of a barbecue flavor. The possibilities are endless – and they all let you smoke chicken wings perfectly!

Dry Rub Smoked Chicken Wing Recipe

Easy to make dry rub - adjust the seasonings to your own taste
Easy to make dry rub – adjust the seasonings to your own taste
Racks of wings cooking low and slow.
Racks of wings cooking low and slow.
Check the temperature with a thermometer to ensure a safe consuming temperature
Check the temperature with a thermometer to ensure a safe consuming temperature
No barbecue sauce is necessary, but if you would like additional flavor add it during the last 30 minutes of cooking
No barbecue sauce is necessary, but if you would like additional flavor add it during the last 30 minutes of cooking

Ingredients:
3 pounds chicken wings
1 tablespoon olive oil
1 tablespoon chili powder
1 tablespoon sweet smoked paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 teaspoon ground cayenne pepper

How To Smoke Chicken Wings:

*If wings are frozen, thaw.

1. Place approximately 3 cups of wood chips in a large bowl and cover with water. Let sit for at least one hour prior to heating.

2. Rinse wings with water and pat dry with paper towels to remove excess liquid.

3. Place wings in a large bowl/plastic bag and rub olive oil evenly into each piece.

4. Combine all seasonings in a bowl.

5. Sprinkle half of the season mix onto the chicken wings and rub in. Flip wings and sprinkle remaining half onto wings and rub in.

6. Let the dry rub sit on the wings for at least 30 minutes.

7. Preheat smoker to 250 degrees.

8. Place chicken wings on the racks, placing the largest pieces (usually the legs) closest to the heat source.

Basket of wings right off the smoker - they won't last long in our house!
Basket of wings right off the smoker – they won’t last long in our house!

9. Add water-soaked wood chips to the box/tray on your smoker.

10. Smoke/heat wings maintaining a 250 degree temperature for the 45-60 minutes.

11. Flip wings and add more chips if desired (not necessary). After 90 minutes, check internal temperature of wings. Heat to 165 degrees.

12. Increase temperature to 375 degrees F and crisp the outer edge for approximately 20-30 minutes.

13. Remove from heat and cover until served.

**If wing sauce is desired, brush on the wings for the last 20-30 minutes of cooking.

Enjoy!

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Mary and Jim



Dry Rub Smoked Chicken Wings
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Ingredients
  1. 3 pounds chicken wings
  2. 1 tablespoon olive oil
  3. 1 tablespoon chili powder
  4. 1 tablespoon sweet smoked paprika
  5. 1 1/2 teaspoons ground cumin
  6. 1 1/2 teaspoons garlic powder
  7. 1 1/2 teaspoons onion powder
  8. 1 1/2 teaspoons kosher salt
  9. 1 1/2 teaspoons black pepper
  10. 1 teaspoon ground cayenne pepper
Instructions
  1. If wings are frozen, thaw.
  2. Place approximately 3 cups of wood chips in a large bowl and cover with water. Let sit for at least one hour prior to heating.
  3. Rinse wings with water and pat dry with paper towels to remove excess liquid.
  4. Place wings in a large bowl/plastic bag and rub olive oil evenly into each piece.
  5. Combine all seasonings in a bowl.
  6. Sprinkle half of the season mix onto the chicken wings and rub in. Flip wings and sprinkle remaining half onto wings and rub in.
  7. Let the dry rub sit on the wings for at least 30 minutes.
  8. Preheat smoker to 250 degrees.
  9. Place chicken wings on the racks, placing the largest pieces (usually the legs) closest to the heat source.
  10. Add water-soaked wood chips to the box/tray on your smoker.
  11. Smoke/heat wings maintaining a 250 degree temperature for the 45-60 minutes.
  12. Flip wings and add more chips if desired (not necessary). After 90 minutes, check internal temperature of wings. Heat to 165 degrees.
  13. Increase temperature to 375 degrees F and crisp the outer edge for approximately 20-30 minutes.
  14. Remove from heat and cover until served.
Notes
  1. If wing sauce is desired, brush on the wings for the last 20-30 minutes of cooking.
  2. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

10 thoughts on “How to Smoke Chicken Wings – Dry Rub Recipe Included

  • December 10, 2016 at 5:00 pm
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    When applying water to drip pans if using. Me and my pops have an ole truck. Dump a bottle of chicken broth in drip pan. Also throw sum apple juice in there. For beef and briskets use beef broth. Makes a world of difference. Fact

    • December 11, 2016 at 8:04 am
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      Thanks for tip Carl! Sounds delicious

  • November 11, 2016 at 6:02 pm
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    Trying the recipe now. But my smoker only goes to 300 degrees. Should i put them in the oven after smoking them for two 2 hrs and 15 minutes?

  • April 3, 2016 at 11:50 am
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    Made this yesterday but with chicken drum sticks. Good recipe. My daughter doesnt like hot spice so I went light on the cayenne pepper.

  • November 18, 2015 at 12:38 pm
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    This sounds delicious! Can’t wait to try it! One question…on step 11, is that 90 min total (including the first 50-60) or an additional 90 minutes?

    Thanks!!

  • July 19, 2015 at 4:27 pm
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    Trying this recipe now.just started the smoker.

  • May 27, 2015 at 6:17 pm
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    Mmmmm! Would love to have a smoker. This sounds delicious.

    • November 21, 2016 at 6:10 pm
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      Hi i made my smoker out of one of those cheap ovens from kmart but i us the pellets works great

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