My hubby and I absolutely LOVE chicken wings!!
Quite often we will sit down to just a bowl of chicken wings and that will do us for the evening….No side dishes needed!!
Like most people, we deep fry them or use our air fryer, but this time we wanted to try something a little different. My husband is dreading the thought of winter and not getting to use his smoker, so I thought I would gift him the task of making smoked wings.
Now the flavor of smoked wings are fantastic, but often enough they come out with rubbery skin…..And I don’t do well with rubbery textures. If you carefully follow the steps below, I’ll show you how to get the Best Of both Worlds. Crispy crunchy skin, with smoky, tender, juicy meat.
- 16 whole chicken wings
- our Memphis Style Barbecue Rub
- salt (we use Redmond’s Real Salt)
- 1/2 stick butter(melted)
- Lightly salt chicken wings, front and back, and place into the refrigerator (uncovered) overnight. This helps the skin to dry out and get nice and crispy.
- Pre-heat the smoker to 325F. We used our PIT BOSS WOOD PELLET SMOKER
- Liberally season the chicken wings, front and back, with the Memphis Style Barbecue Rub.
- Once the smoker has come to temperature, place the chicken wings into the smoker meat side up.
- Smoke the wings for 30-40 minutes, or until the wings are starting to show some good color and skin is firming up.
- Baste the tops of the wings with melted butter. This creates a nice rich flavor as well as helping that skin to get extra crispy.
- Allow to cook for another 30-45 minutes, or until skin is crispy and the wings read between 185-195F. internal temperature on an Instant Read Thermometer.
- Take the wings off the smoker and add another light sprinkling of our barbecue rub.
- I like my wings naked, but feel free to hand toss them in some of our Classic Barbecue Sauce, or the old staple of Frank’s Red Hot for some Buffalo Wings!!!
PRODUCTS WE USE:
- KITCHEN AID MEASURING SPOONS/CUPS
- PIONEER WOMAN CUTTING BOARD
- PIONEER WOMAN KNIFE SET
- PIT BOSS WOOD PELLET SMOKER
- PIT BOSS HICKORY PELLETS
- THERMOPRO DIGITAL MEAT THERMOMETER
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