Hey guys! It’s been a bit since we posted.
Karen’s recovering from her second ankle surgery since breaking her foot in Rome last Autumn.
We’ve been resting up, watching a lot of cooking shows (who has also been watching The Final Table on Netflix?!), and taking time to let Karen heal.
Today we decided to whip up our favorite chicken wing recipe, which we realized we have not added to our recipe collection yet.
Without further ado, here is the best smoked chicken wing recipe.
We absolutely love chicken wings, so much so that Gavin even throws a giant chicken wing festival all across Texas called Wing-A-Rama.
We’ve tasted all types of wings: fried, grilled, buffalo, Asian, blackened, honey garlic chicken wings, you name it.
Lately, we’ve been obsessed with smoking our chicken wings. It adds a ton of flavor without the added calories.
We’re big fans of our Traeger Grill, which makes smoking meats super easy.
These chicken wings are an easy recipe to cook with only two ingredients, it just takes some time to slow smoke the meat.
We also have a tip to get your smoked wing skin extra crispy.
Best Smoked Chicken Wings Ever
Makes about 20 wings
- 2 pounds of party-style chicken wings
- 4 tablespoons of the dry rub of your choice (we love Montana Mex Chile or Jalapeno seasoning)
Start by preparing your smoker.
While your smoker is heating, lightly toss your chicken wings in your dry rub using a large bowl until well coated.
Smoke the wings for 2 hours at 225 degrees on indirect heat.
Then, remove your wings from the smoker and increase the temperature to a high heat of 450 degrees.
Place the wings back on for another 5-7 minutes to crisp the skin.
There you have it. You’ll have juicy, tender, and smokey wings that are perfect for an appetizer while watching the game or eat them with a side dish for a protein-packed dinner.
They are so flavorful that you can skip the BBQ sauce. Who can resist some ranch dipping sauce though?!
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