Smoked Dry Rubbed Chicken Wings
Chicken wings are an easy item to smoke. They take on any flavor you season them with. I’m not a fan of pre-made spice blends, except for one: Tony’s Creole seasoning. This is a staple if you are from the south. It goes on just about anything. Marinate the wings for 2 hours in the refrigerator. Let them sit out at room temp for an hour before smoking.Preheat your smoker to 250 degrees according to the manufacturer’s directions. I wanted a smokey and sweet flavor from the wood chips; so I used mesquite and peach wood. You can really use just about any type of wood for smoking chicken. That’s really up to you. The wings will take about 2 hours of steady smoke to heat to an internal temperature of 180 degrees. Let rest for 15 minutes before serving. No dipping sauce required.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 3 lbs whole chicken wings
- seasonings of your choosing
Wood Chips
- mesquite wood chips
- peach wood chips
Instructions
- Season the chicken wings with the seasonings of your liking. Marinate in the refrigerator for 2 hours.
- Arrange the wings on a rack. Let sit at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Smoke the wings for about 2 hours, or until they reach an internal temperature of 180 degrees.
