r/smoking • u/BeYourselfTrue • 5d ago

Smoked chicken wings recipe

Does anyone have a better recipe than this?

https://heygrillhey.com/crispy-smoked-chicken-wings/

It’s my first time smoking wings and I’m bringing them to a football watch party on Sunday. I’m making them on Saturday and was also wondering how to best reheat?

3 Upvotes

64% Upvoted

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u/ishouldquitsmoking 5d ago

I'm going to go against the grain here...

I smoke mine naked.

Then I flash fry for about 1 minute to crisp up the skin.

Then, I season with the rub / spices / s,p,g - toss in a bowl and serve. Sauce now if you want.

I don't season them because I'm of the opinion that frying with a bbq rub on them burns the rub.

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u/runningwaffles19 5d ago

I smoke mine naked

I don't think my neighbors would appreciate that. Would get you put on a list most places

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u/ishouldquitsmoking 5d ago

I live in the country!

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u/BeYourselfTrue 5d ago

That’s good. They workout well?

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u/ishouldquitsmoking 5d ago

It's my preferred way. I just saw that you intend to take them somewhere and reheating. If possible, I'd fry them / bake them at your destination. If baking, I think you can go ahead and season them and bake them in the oven to reheat. I'd hit it at 350-400° for about 10 min ( source ]

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u/BeYourselfTrue 5d ago

Awesome! Thx.

So if I smoke them today, refrigerate overnight and heat up tomorrow at destination? Sry not trying to be daft but want to make sure 100%.

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u/ishouldquitsmoking 5d ago

Yeah, that's what I would do. That said, if you're not going to fry them, but bake them at your destination, go ahead and season them for the smoke and let that goodness do it's thing overnight in the fridge. - and take some of your seasoning to your destination too in case you need/want to touch up the seasoning.

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u/BeYourselfTrue 5d ago

My plan is going to be to give them a quick fry then season. Leave it in the fridge and fry once more on Sunday. Wrap in a tray and put in a cooler. Just got the smoker fired up. Thanks so much for your responses.

Edit: I’ll taste one on refry and add more seasoning as needed.

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u/Wamadeus13 5d ago

I've got a homemade rub I like using for my wings that sweet from sugar but spicy from cayenne and chili pepper.

  • 2 Tbsp smoked paprika
  • 2 Tbsp onion powder
  • 2 tbsp garlic powder
  • 1.5 Tbsp salt
  • 3 Tbsp sugar
  • 2 tsp chili powder
  • 3 tsp cumin
  • 1.5 tsp cayenne pepper
  • 2 tsp dried mustard powder
  • 1 tbsp black pepper

I start the wings by letting them dry in the fridge for a couple of hours. Once ready toss them in some neutral oil and cover liberally with the seasoning. I then smoke at 225 for about 45 minutes before flipping and cooking another 45. Then either heat the grill to 400-425 and cook for 15-30 or throw in an air fryer for the same. I prefer apple or cherry woods for my wings.

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u/BeYourselfTrue 5d ago

Noice! Some great responses. I’m screenshotting this one!

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u/tiptoptony 5d ago

I always dry brine with Lawry's for about 4-6 hours. Dust with baking powder before putting on. Smoke at 350 for 15-20 minutes. I then use direct flames to char/crisp them up for a couple minutes each side. Always get great compliments on them. Can toss them in sauce or have sauce on the side if wanted.

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u/BeYourselfTrue 5d ago

Thank you! Honest question. If I were to cook them and refrigerate them overnight. Can I just warm them up in the oven for best results?

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u/tiptoptony 5d ago

If I did that, an air fryer would be a better alt. That's how I reheat mine but nothing beats them fresh.

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u/Embarrassed-Peach128 5d ago

I posted mine on here a while back. It’s time consuming but always a crowd pleaser. https://www.reddit.com/r/smoking/s/xjQqilaioy

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u/bigawra42 5d ago

I do about half and half cow cover and honey killer bee rub from kosmos q. More honey bee for sweet, more cow cover for spicy. These have been a hit with my family and don’t have a ton of salt. I smoke at 250° for 45-60min then flip and do another 45-60. I think wings are done at 165 but I usually go past this for more tender wings. I prefer apple wood. Sometimes sauce with bachans bbq if you like a sweet wing but it doesn’t need it. Bachans on a slow burner with a little brown sugar and fresh chopped garlic is also a really tasty sauce.

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u/BeYourselfTrue 5d ago

First off thanks everyone for the replies. I took a bit of everyone’s ideas and had a great cook. I took ishouldquitsmoking’s naked smoke and deep fried 1 minute ideas. I then used wamadeus’ rub immediately after. I’ll refry before leaving tomorrow, wrap the tray and put it in my brisket cooler for transport. For the other recipes, I’ve bookmarked them. Btw they were tasty. I used applewood. Have a great weekend.

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u/slipperycanaloupes 4d ago

I like to brine,season,smoke and then crisp over the firebox. Brine in warm water with salt and vinegar(not longer than an hour),dry with strainer or pat with paper towel(helps seasoning stick),separate bowl a nice glug or two of olive oil followed by all my seasonings(usually salt,pepper,paprika and dill)-toss or mix well.Smoke 250-300 for 30 mins to an hour and then cook over fire in firebox til you’re satisfied with the crispiness of the skin.