Smoked BBQ Chicken Wings

Crispy-skin smoked chicken wings that beat fried every time — baking powder dry-brine, low-then-high smoke, and a sticky sauce toss.

Prep

10 minutes plus overnight dry-brine

Cook

90 minutes on the smoker

Rest

5 minutes

Equipment

• Sheet pan with wire rack
• Sharp kitchen shears
• Smoker capable of running 250F and 400F
• Instant-read thermometer
• Large mixing bowl
• Cherry, apple, or pecan wood

Ingredients

• 3 lbs chicken wings (about 24), split into flats and drums
• 1 tbsp kosher salt
• 1 tbsp aluminum-free baking powder (NOT baking soda)
• 1 tbsp smoked paprika
• 1 tsp coarse black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne (optional)
• 1 cup BBQ sauce, warmed
• 2 tbsp melted butter
• 1 tbsp honey

Method

1. 01

   SPLIT THE WINGS (10 min): If the wings are whole, cut through each joint with kitchen shears to separate flat, drum, and tip. Save the tips for stock.

2. 02

   DRY-BRINE (overnight): Toss the wings in a bowl with kosher salt and baking powder until every wing is dusted. Arrange in a single layer on a wire rack over a sheet pan and refrigerate uncovered 8-24 hours. The baking powder raises the skin pH and dries the surface — this is the single trick for crispy smoked wings.

3. 03

   SEASON: Mix smoked paprika, black pepper, garlic powder, onion powder, and cayenne in a small bowl. Toss the wings with the rub — do not add more salt.

4. 04

   FIRE THE SMOKER LOW: Bring the smoker to a steady 250F with cherry, apple, or pecan. Place the wings directly on the grate with space between them. Smoke 45 minutes to render fat and lock in the smoke ring.

5. 05

   CRANK IT UP: Raise the pit temp to 400F (open vents wide, add another split of wood). Cook another 20-30 minutes, flipping once, until the skin is deep bronze and blistered. Internal temp should read 185-195F — dark meat needs to run hotter than breast to eat tender.

6. 06

   SAUCE (optional): Whisk warmed BBQ sauce, melted butter, and honey in a large bowl. Toss half the wings in the sauce for glazed; leave the rest naked for dry rub eaters.

7. 07

   REST (5 min) and serve immediately with pickles, celery, and ranch or blue cheese.

How to serve

• Serve half sauced, half dry so guests have a choice.
• Pair with cold pilsner or a Michelada.