Chicken wings are a staple American dish that can make anyone drool. Whether it’s the flavorful smell the crunchy brown skin or the juicy meat under it.
we all can agree that our days are better with a nice juicy wing and a tasty sauce to complement it.
Unlike the traditional and common fried or baked wings, smoked chicken wings are much richer in taste and flavor, even if you’re using an electric smoker instead of wood or charcoal.
The following is a trusted recipe to make smoked chicken wings and a delicious white Alabama BBQ sauce.
We’ve also included a regular BBQ sauce recipe in case you prefer something sweeter.
HOW TO SMOKE BEST CHICKEN WINGS EVER
PREPARING THE CHICKEN WINGS:
When you get all you’re ingredient prepared, you need to start first and foremost with the wings. Make sure their dry and not soggy.
Spread them on a paper towel then place another piece on top and press gently to remove the excess moist to help you get that crispy texture.
Take a bowl and mix your rubbing ingredients (salt, black pepper, cumin, paprika, chili powder, garlic powder, basil, thyme).
Once all of the powders are mixed, put them in a Ziploc bag then add the chicken wings and the oil.
Shake and mix the bag until all the pieces are coated with the seasoning, and let it rest in the fridge for no less than an hour so that the meat absorbs all the flavors and become softer.
MAKING THE SAUCES:
WHITE ALABAMA BBQ SAUCE
For this recipe, we’ve chosen a white Alabama BBQ sauce. This sauce that was first introduced by Big Bob Gibson, is more suited for chicken because unlike your regular BBQ sauce, this one isn’t sweet.
Mix all the ingredients until the mayonnaise becomes thinner, you can also add one tablespoon of water if you want a more liquid consistency.
Once you’re done with this step, you can start adding the spices. Wisk everything until it all melts together, then pour it in a jar or a serving bowl and put it in the fridge until you need it.
You can also use this sauce to season your wings instead of the regular rub mentioned before, but don’t use it cold to get that crunchy skin we all love on our chicken wings.
REGULAR TOMATO BASED BBQ SAUCE:
For the red sauce take all of the ingredients and put them in a saucepan. Start cooking on medium heat while frequently stirring the mixture until it starts boiling.
Drop the heat just a little, then let it simmer from 30 mins to about an hour, all while stirring from time to time to make sure it won’t stick to the pan or burn.
Now that it’s done and all the components have melted together, let it cool for a few minutes. You’ll notice the sauce thickening as it is getting cooler.
Put your serving amount aside, and store the rest on a jar for later. You can keep it in your fridge for up to 3 weeks, so make sure to make an amount that won’t last more than that.
COOKING THE CHICKEN WINGS
Now let’s go back to the chicken meat. Once it’s rested and has absorbed all of the spices and seasoning, start preheating your electric smoker up to 225 degrees Fahrenheit.
Stack the wings on the top rack and let it cook for 20 minutes, then turn it to the other side and let it also cook for the same amount of time.
For extra crispiness, but the wings on a rack and let them bake in the oven for 10 to 20 minutes.
Once the chicken wings are cooked, remove them from the smoker then place them on board. Once they’re rested, you can start serving them with a sauce of your choice.
TOPPING WITH RED BBQ SAUCE:
If you are going for the regular sauce you can add another step to take your wings to the next level: mix honey and your sauce of choice.
You can add apple juice for that extra sweetness, some hot sauce even, and whisk it on a saucepan over medium heat for 15min until it starts boiling.
When topping starts cooling, take a brush and start coating every piece evenly, and VOILA! You’re done.
Don’t forget to add a salad and some drinks to balance your dish, and most importantly, enjoy every bite.
Smoked Chicken wings are an American staple dish that can make anyone drool whether It’s the delicious smell the crunchy brown skin or the juicy meat under it.
- 6 lbs chicken wings
- 2 tbsps cooking oil (preferably olive oil)
- 2 tsps salt
- 3 tsps black pepper
- 1 tsp of cumin
- 2 tbsps paprika
- 2 tbsps chili powder (optional)
- 1 tsp garlic powder
- 1 tbsp basil
- 2 tsps thyme
Dry your chicken with a paper towel. Place them in a zip-lock bag, and
add the cooking oil and seasoning
Shake the bag until all the wings are coated then let it rest for at least 30min
While it’s resting, mix the topping sauce in a bowl and store it in the fridge
Preheat the grill to 225 degrees
Grill the wings on each side for 20 minutes
Serve with topping or sauce of choice
If you’ve tried this The Best Szechuan Chicken then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
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