Smoked Chicken Wings
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 16 to 20small to medium chicken wings, tips removed (save them for stock)
- Kosher salt and ground black pepper, to taste
- 1cup barbecue sauce (see recipe)
Nutritional analysis per serving (6 servings)
224 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 14 grams protein; 542 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Build a small fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. For a gas grill, turn one of the burners down to low or off, lower cover and heat for 15 minutes.
- Step 2
Place 2 or 3 handfuls of water-soaked wood chips — like apple, cherry or hickory — onto the coals. For a gas grill, place 2 or 3 handfuls of soaked wood chips onto two large pieces of aluminum foil, then fold the foil over to create a package for the wood. Pierce the top of that package a few times with a fork, then place it on top of the hottest burner on the grill.
- Step 3
Sprinkle the chicken wings generously with salt and pepper, then place them on the unheated side of the grill, opposite the wood chips. By this point, the chips should be starting to give off smoke. Cover the grill and allow the chicken to smoke for approximately 15 to 20 minutes.
- Step 4
Uncover the grill to release the smoke. At this point, you can move the chicken so it grills directly over the dying charcoal; cook the chicken over a low flame on a gas grill; roast it in a 425-degree oven; or cook it under the broiler until the chicken is crisp and cooked through, approximately 10 to 15 minutes. However you do it, baste the chicken occasionally with barbecue sauce and turn it often. Remove the chicken to a warmed platter and serve.
Private Notes
Comments
A longtime favorite of mine. This can be done in a square grill. Build the fire at the back and add wood chips, with wing pieces at the front. Smoke 15 minutes or so (lid closed) then open the lid, baste the wings with sauce and move them on top of the fire. (You may need to wait a few minutes for the fire to heat up after the grill is opened.) With the lid still open, turn the wings as needed, until nicely browned. I separate the wings into single pieces, which take a little less space.
I've gotten to the place where I prefer my wings smoked now. The only thing I do different, put a nice rub on them about an hour or so before smoking.
I'll offer that soaking wood chips before adding to the fire will only add steam to the environment. Pile them at the edge of the fire and they'll produce all the smoke you need.
Use dry wood chips instead.
Appreciate the step-by-step instructions. The recipe worked perfectly as written on our small gas grill - only decrease the number of wings to fit the space. Excellent and savory. Happy mouth!
Never soak wood chips, creates dirty acrid smoke taste. You want the natural dried wood taste. Best way to make wings is on a Weber Kettle with a Vortex in the middle of the grill and the wings offset from the fire in the center. Spray with duck fat for extra crispiness.
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