Cherrywood-Smoked Chicken Wings
Slow-smoked over cherrywood until the skin turns deep mahogany and tender.
Dietary
Wheat free, Dairy free, Nut free, Halal, Kosher
These wings pick up a mild fruity sweetness from cherrywood smoke while a low, steady smoker temperature renders the skin tender and the meat juicy. A quick high-heat finish on the grill or under the broiler crisps the skin before tossing with sauce. Serve them for game day, backyard cookouts, or any gathering that calls for finger food.
Ingredients
- 3 pounds chicken wings, split into flats and drumettes
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoons kosher salt
- 1 tablespoons smoked paprika
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1/2 teaspoons black pepper, freshly ground
- 1/4 teaspoons cayenne pepper
- 4 cups cherrywood chips, soaked 30 minutes
- 1/2 cups barbecue sauce
Method
-
Pat the chicken wings dry with paper towels and place them in a large bowl.
-
Drizzle the wings with olive oil and toss to coat evenly.
-
In a small bowl, mix the brown sugar, kosher salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
-
Sprinkle the spice mixture over the wings and toss until every piece is evenly coated.
-
Cover and refrigerate the wings for 1 hour to let the rub set.
-
Preheat a smoker to 250°F and add the soaked cherrywood chips to the firebox or smoker box.
-
Arrange the wings skin-side up on the smoker grate, leaving space between pieces for smoke circulation.
-
Smoke the wings at 250°F, maintaining steady smoke, until the internal temperature reaches 165°F.
-
Transfer the wings to a hot grill or under a broiler and cook, turning once, until the skin crisps and chars lightly.
-
Transfer the wings to a large bowl, pour in the barbecue sauce, and toss until evenly coated.
-
Arrange the wings on a platter and serve warm.
Related recipes
Rate this recipe
Report this comment
Cherrywood-Smoked Chicken Wings
These wings pick up a mild fruity sweetness from cherrywood smoke while a low, steady smoker temperature renders the skin tender and the meat juicy. A quick high-heat finish on the grill or under the broiler crisps the skin before tossing with sauce. Serve them for game day, backyard cookouts, or any gathering that calls for finger food.
3 hr 4 servings 460 cal
Ingredients
- 3 pounds chicken wings, split into flats and drumettes
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoons kosher salt
- 1 tablespoons smoked paprika
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1/2 teaspoons black pepper, freshly ground
- 1/4 teaspoons cayenne pepper
- 4 cups cherrywood chips, soaked 30 minutes
- 1/2 cups barbecue sauce
Method
- 1
Pat the chicken wings dry with paper towels and place them in a large bowl.
- 2
Drizzle the wings with olive oil and toss to coat evenly.
- 3
In a small bowl, mix the brown sugar, kosher salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
- 4
Sprinkle the spice mixture over the wings and toss until every piece is evenly coated.
- 5
Cover and refrigerate the wings for 1 hour to let the rub set.
- 6
Preheat a smoker to 250°F and add the soaked cherrywood chips to the firebox or smoker box.
- 7
Arrange the wings skin-side up on the smoker grate, leaving space between pieces for smoke circulation.
- 8
Smoke the wings at 250°F, maintaining steady smoke, until the internal temperature reaches 165°F.
- 9
Transfer the wings to a hot grill or under a broiler and cook, turning once, until the skin crisps and chars lightly.
- 10
Transfer the wings to a large bowl, pour in the barbecue sauce, and toss until evenly coated.
- 11
Arrange the wings on a platter and serve warm.
Comments
Log in to comment.