Description

These Dry Rub Smoked Chicken Wings offer an irresistible smoky flavor combined with a perfect blend of spices and sweetness. Slow smoked and finished with a high-heat grill sear, these wings deliver a crispy exterior and juicy interior, making them a perfect choice for game day or any flavorful adventure.

Ingredients

Scale

For the Dry Rub:

1/4 cup Dark Brown Sugar
1/4 cup Light Brown Sugar
2 teaspoons Kosher Salt
2 teaspoons Ground Mustard
1 tablespoon Smoked Paprika
1 teaspoon Oregano
1 teaspoon Garlic Powder

For the Wings:

2 pounds Chicken Wings (whole wings or drumettes)

Instructions

Preheat smoker: Preheat your smoker to 225°F (107°C) and allow it to heat for about 15 minutes to ensure consistent smoking temperature.
Prepare dry rub: In a bowl, mix together the dark brown sugar, light brown sugar, kosher salt, ground mustard, smoked paprika, oregano, and garlic powder until well blended to create the flavorful dry rub.
Coat wings: Place the chicken wings in a large bowl and coat them thoroughly with the dry rub, making sure every wing is evenly coated for maximum flavor.
Arrange wings for smoking: Lay the coated wings out in a single layer in a disposable pan to ensure even smoking and easy cleanup.
Smoke wings: Place the pan in the preheated smoker and smoke the wings for 1.5 to 2 hours. Monitor the wings’ internal temperature and remove them once they reach 165°F (74°C) to ensure food safety.
Sear on grill: Transfer the smoked wings to a hot grill set to high heat and sear for 5-10 minutes until distinct grill marks form and the skin crisps up beautifully.
Rest wings: Let the wings rest for 5 minutes before serving. This resting period allows the juices to redistribute, resulting in juicy and tender wings ready to be enjoyed.

Notes

Use whole wings or drumettes based on your preference; both work well with this dry rub.
If you don’t have smoked paprika, regular paprika can be used but will alter the smoky flavor slightly.
Adjust the sugar quantities cautiously to avoid overly sweet wings; light brown sugar should not be used alone.
Resting the wings after grilling is essential to keep them juicy.
Maintaining the smoker temperature is key for even cooking and flavor infusion.
For a spicier kick, consider adding cayenne pepper to the dry rub mix.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Appetizer
Method: Smoking
Cuisine: American

Keywords: smoked chicken wings, dry rub, barbecue wings, smoked wings, grilled chicken wings, smoky flavor, appetizer