hen the days are hot and sunny here in Colorado during the summer, I try to use our grill every day to get some extra time outside. While I enjoy slow smoking ribs or a pork butt, my most successful meat smoking to date has been chicken wings.
Not only are chicken wings one of my favorite foods, but eaten with just the rub and no sauce, they are actually decently healthy and affordable. This wing recipe does not require sauce. I do enjoy making BBQ sauce from time to time, but more often than not I prefer these wings with just the dry rub they are marinated in. The wings are plenty juicy and flavorful without the need for sauce.
Unlike some smoked meats, I also like chicken wings because they don’t require much babying and they cook in a fraction of the time that a brisket does. The most difficult part is to remember to put the dry rub on the night before, but if you need to, you can marinate them in the dry rub for a few hours and they turn out almost the same.
- 24 split chicken wings
- Garlic powder
- Onion powder
- Add all ingredients to a bag, mix well to coat all wings, then set in the fridge overnight.
- Preheat smoker to 225F
- Let wings come to room temperature, then put them in the smoker.
- When the internal temperature reaches 155F, take the wings off and let them cool back to room temperature. Typically around two hours.
- Turn your gril or oven up to max temperature.
- Put wings in grill/oven to crisp the outside and finish cooking.
- You can serve with BBQ sauce, but these are also very good without sauce.