Savour the smoky delight of Smoked Chicken Wings in Electric Smoker, featuring a perfect crisp and rich flavor for an unforgettable appetizer or meal addition.
Smoked chicken wings in electric smoker Recipe
Relish the rich taste of Smoked chicken wings in an electric smoker with a simple dry rub. Master the art of turning out crispy-skinned, hickory-smoked wings that are perfect for any gathering. This cookout favourite can be enjoyed with your choice of wood chips. Enjoy these delicious wings with a side of your favorite dipping sauce for a true BBQ delight.
Ingredients
- 2,5 lb chicken wings
- 2 tablespoon paprika
- 2 tablespoon salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon cumin
- 2 tablespoons garlic powder
Instructions
- Make a rub out of all the spices listed above. Cover chicken wings in rub and let sit for 10 minutes.
- Meanwhile, preheat your smoker to 250F degrees. Place wings on the smoker rack leaving some space between them. Load the smoker with hickory wood and smoke for about 2 hours.
- Add wood as needed. In my Masterbuilt smoker.
- Wings should be done in 2 hours but check with your thermometer to make sure the temperature inside the thickest part of the meat is at 165 degrees.
- After smoking, if you prefer your chicken wings to a crispy skin, you can broil them in the oven for 3 minutes at 400°F. Be careful not to overdo it, as it can dry out or burn easily.
- Alternatively, for a quicker crisp, you can grill the wings on direct heat for about a minute.
Once done, sprinkle the wings with sea salt and extra freshly ground black pepper for seasoning. If you like, a dash of smoked paprika can add an extra smokey flavor and color.
Serving Suggestions
- Celery and Carrot Sticks
- Coleslaw
- Cornbread or corn on the cob
- Baked beans
- Pasta Salad
- Grilled Vegetables like zucchini, bell peppers, and mushrooms
- Potato Salad
- Mac and Cheese
- Garlic Bread
Tips and Tricks
- Hickory wood chips are recommended for their excellent flavour that pairs well with chicken.
- However, you can choose wood chips based on your personal preference.
- Smoke the wings at a constant 250°F if possible. Wings should be done and perfectly smoked in about 2 hours.
- Once cooked, season the wings with sea salt, and freshly ground black pepper, and consider using smoked paprika for that extra smoky flavor and vibrant color.
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