Ingredients
3 lbs chicken wings, split into flats and drumettes
2 tablespoons olive oil
1/4 cup paprika
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon salt
1 teaspoon cayenne pepper (optional)
Preparation Steps :
Begin by preparing your smoker. Preheat it to 225°F (107°C). For this recipe, fruit woods like apple or cherry work exceptionally well, imparting a subtle sweetness that complements the honey garlic flavor.
While the smoker is heating up, prepare your dry rub. In a small bowl, thoroughly mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Pat the chicken wings dry with paper towels. This step is crucial for achieving crispy skin. Place the dried wings in a large mixing bowl.
Drizzle the vegetable oil over the wings and toss them gently to ensure each wing is lightly coated. The oil helps the dry rub adhere to the wings and promotes browning.
Sprinkle the dry rub mixture over the oiled wings. Use your hands to massage the rub into the skin, making sure each wing is evenly coated. Let the wings sit at room temperature for about 15 minutes to allow the rub to penetrate the meat.
While the wings are resting, prepare the honey garlic glaze. In a small saucepan, combine the honey, soy sauce, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes. Simmer over medium heat for about 5 minutes, stirring occasionally, until the mixture has slightly thickened. Set aside to cool.
Once your smoker has reached the desired temperature, arrange the wings on the smoker racks. Ensure there’s space between each wing to allow for proper smoke circulation.
Smoke the wings for about 2 hours, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature at the thickest part of the wing, avoiding the bone.
After 2 hours, increase the smoker temperature to 375°F (190°C). Brush the wings generously with the honey garlic glaze. Continue cooking for another 15-20 minutes, applying more glaze every 5 minutes. This process creates a sticky, caramelized exterior.
Once the wings are deeply golden and the glaze is caramelized, remove them from the smoker. Let them rest on a wire rack for 5-10 minutes before serving.
For an extra flavor boost, brush the wings with any remaining glaze just before serving.
Additional tips
- For extra flavor, brine the wings in saltwater for 2-3 hours before smoking.
- Use a meat thermometer to ensure the wings are cooked to a safe internal temperature.
- Experiment with different wood chips to find your preferred smoke flavor.
- Serve with your favorite dipping sauce, such as ranch or blue cheese dressing
Frequently Asked Questions (FAQ)
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Can I use frozen chicken wings for this recipe?
Yes, you can use frozen chicken wings. However, it’s essential to fully thaw them in the refrigerator before cooking. This ensures even cooking and better absorption of the flavors from the dry rub and glaze.
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What type of wood chips are best for smoking chicken wings?
For a sweet and mild flavor, fruit woods like apple, cherry, or peach are excellent choices. If you prefer a stronger smoke flavor, hickory or mesquite can be used, but be cautious as they can overpower the dish if used excessively.
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How do I know when the chicken wings are done?
The best way to determine if your chicken wings are done is by using a meat thermometer. The internal temperature should reach 165°F (74°C). Additionally, the wings should be golden brown and have a crispy exterior.
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Can I make the honey garlic glaze ahead of time?
Absolutely! You can prepare the honey garlic glaze in advance and store it in an airtight container in the refrigerator for up to a week. Just reheat it gently before brushing it on the wings during the last stages of smoking.
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