introduction
Today I will be talking about a simple method for making delicious, smoked chicken wings. These wings will be crispy on the outside while staying tender and juicy on the inside. I’ll be going through the preparation, smoking technique, and finishing with a simple and delicious parmesan garlic sauce.
Preparation
To start, I used some paper towels to remove any excess moisture from the wings. Next I made a simple rub consisting of salt, pepper, onion powder, garlic powder, paprika, and a some chili powder for a little extra kick. Feel free to use your favorite rub for this. I placed the wings and rub in a plastic container and gave them a vigorous shake. To prep the smoker I set my Camp Chef Woodwind Pro to 180 degrees and a smoke level of 10. For this cook I used apple pellets and a mixture of apple wood chunks and pecan wood chips in the smoke box, giving these smoked wings a subtle, sweet and nutty smokiness.
The cook
Once the smoker was at temperature I place the wings on the grill, skin side up, and let them smoke for 1 hour. After an hour, I turned the temperature up to 350 degrees, flipped the wings and let cook them cook for another 20 minutes to crisp up the skin. Once finished, the wings had a beautiful golden brown color.
Final Touches
Once the wings were finished, I prepared a simple and delicious parmesan garlic sauce. To make the sauce, melt down a stick of non-salted butter in a pan. Once melted, add salt, pepper, a few cloves of minced garlic, and garlic powder and stir. Add the parmesan cheese and stir again until everything is well incorporated. Add the wings to a bowl, pour the sauce over, and toss the wings until evenly coated. Serve and enjoy!
Conclusion
Using this simple low and slow method you will get tender and delicious smoked chicken wings every time. The subtle smokiness pairs well with the simple spice rub and parmesan garlic sauce resulting in the perfect byte. Let me know your thoughts and what your favorite method is for smoking wings.
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