Smoked Game-Day Chicken Wings
Smoky chicken wings with a crisp finish. The finishing temperature matters more than the clock.
Ingredients
Ingredient quantities scale mathematically; round practical items and adjust seasoning by taste.
- 4 lb raw chicken wings
- 2 tbsp neutral oil
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp kosher salt, adjust to preference
Step-by-step method
- Refrigerate wings until cooking and pat the skin dry. Use separate clean surfaces for raw and cooked chicken.
- Toss wings with oil and the dry seasonings. Preheat smoker and confirm its actual chamber temperature.
- Smoke at a stable appropriate smoker temperature, arranging wings with space for airflow.
- For a crisper surface, finish briefly at higher grill heat while monitoring carefully to avoid scorching.
- Probe the thickest meaty portion of several wings without touching bone. Every piece must reach at least 165°F.
- Serve promptly with sauces on the side; refrigerate leftovers within 2 hours.
Safety check: All poultry must reach at least 165°F internally. See the food safety guide.
Wing size, rack loading and grill airflow make elapsed time inconsistent. Use a thermometer, never skin color alone.