We’ve recently purchased a new electric smoker and it’s probably one of the best kitchen gadget that we’ve acquired recently. It’s not by any measure large, but it’ll make more than enough food for a family of four. Also considering the diminutive size of our San Francisco patio, it’s perfect.
Chicken wings is one of our go-to smoked meals. While it’s best to start it the day before so the dry rub can set, it works just as well when started the day of. More time is better, but half an hour with a dry rub seems adequate.
We’ve found that 8-10 wing sections is a very decent serving if this is the main meal and nothing else is being served along with it. Frozen wings do work but use air dried fresh (not frozen) chicken wings if you can find it. Frozen wings lose more moisture during the cooking process and will dry out more than non-frozen.
Serve with beer and Lemon Blue Cheese Dressing.
Smoked Chicken Wings
- 40 Chicken Wing Sections
- 2 tbsp Kosher or Sea Salt
- 3 tbsp Smoked Paprika
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- 1 tbsp Cumin
- 1 tbsp Chilli Powder
- 1 tsp Cayenne Powder
- 1/4 Cup Apple Cider Vinegar
- 1 Cup Hardwood Chips More or less depending on your smoker and to taste.
- In a container, mix all the ingredients (except the hardwood chips).
- Place your chicken mixture into the refrigerator for at least 1hr and up to over night.
- Load your smoker with your wood chips and preheat your smoker to 225f.
- Once your smoker is at your desired temperature, load it up with the chicken wings.
- Check your chicken at 1hr, 1hr 15m and 1hr 30m. 1hr 15m seems to be our sweet spot, but your smoker may be different.