Crispy Smoked Chicken Wings

1. Dry the Wings Thoroughly

Pat your chicken wings dry on all sides using a paper towel. Removing surface moisture is crucial for achieving a crispy skin texture. Place the wings in a zip-top bag.

2. Season with Baking Powder and Salt

Add baking powder and salt to the bag, seal it, and toss the wings until they’re evenly coated. This dry-brine step helps create a crispy exterior during the cooking process.

3. Smoke Low and Slow at 250°F

Preheat your smoker to 250°F using your preferred wood (applewood and hickory are great options). Place the wings directly on the grill grates, close the lid, and smoke for 30 minutes. This slow smoking stage infuses flavor and begins rendering the fat.

4. Finish Hot for Crispiness

Raise the heat in your smoker to 425°F. Continue cooking the wings until they reach an internal temperature of 175°F (79 °C). Rotate or flip the chicken wings as needed to ensure even cooking and prevent hot spots.

5. Serve Your Wings Hot

Remove the wings from the grill. Serve them plain, toss them in BBQ rub, or drizzle them with hot sauce—however you like them best.