These crispy smoked wings could not be much easier. A light coating of olive oil helps the seasoning stick and encourages browning, while high heat gives the chicken smoky flavor without leaving the skin soft.
Ingredients
- Chicken wings, split into flats and drumettes if needed
- Olive oil cooking spray
- Lawry's Seasoned Salt, to taste
Instructions
- Preheat the smoker. Heat your smoker to 400 degrees F.
- Prepare the wings. Pat the chicken wings very dry with paper towels. Arrange them in a large bowl or on a sheet pan.
- Oil and season. Lightly spray the wings on all sides with olive oil. Season generously and evenly with Lawry's Seasoned Salt.
- Place them on the smoker. Arrange the wings directly on the smoker grates in a single layer, leaving a little space between them so the heat can circulate.
- Smoke and crisp. Cook for approximately 1 hour. Flip the wings after about 30 minutes so both sides brown and crisp evenly.
- Check for doneness. The wings are ready when the exterior is browned and crispy and the thickest part of the chicken reaches at least 165 degrees F, avoiding contact with the bone when checking.
- Rest and serve. Let the wings rest for about 5 minutes before serving.
Mood Messy Tips
- Dry wings are the secret to crispier skin, so do not skip patting them dry.
- Cooking time can vary depending on wing size, outdoor temperature, and smoker performance. Use the internal temperature and skin texture as your final guide.
- If the wings reach 165 degrees F before the skin is crispy enough, continue cooking briefly while watching them closely.
- Serve them as-is or add your favorite wing sauce after cooking so the skin stays crisp during smoking.
Smoker We Use
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We make these wings on the smoker we use at home.
Storage: Refrigerate leftovers in a covered container for up to 3 days. Reheat them in an air fryer or hot oven to restore some of the crisp texture.
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