Smoked Chicken Wings
1:45 - Prep 0:15 / Cook 1:30
Beginner
A dry rub with paprika, chili powder and brown sugar gives these Smoked Chicken Wings a sweet and spicy start. Slow smoking makes them tender on the inside, crispy on the outside and loaded with wood-fired flavor. And the sweet and tangy Honey Brown Beer BBQ Sauce brings it home with a little added chili powder for good measure.
We made this recipe on the Highland Offset Smoker, but you can make it on your smoker.
4-5 Servings
Ingredients
Chicken Wings
- 4 pounds chicken wings
- 2-3 apple or cherry wood chunks
Dry Rub
- 2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 2 tablespoons garlic powder
- 2 teaspoons black pepper
Honey Brown Beer BBQ Sauce
- 1 cup ketchup
- 2/3 cup brown ale beer, preferably honey brown
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons lemon juice
- 5 teaspoons garlic powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation
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Steps
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1.
Preheat your smoker to 250°F and toss a few wood chunks onto hot coals.
2.
Pat dry the chicken wings with paper towels.
3.
In a medium-size bowl, combine paprika, salt, brown sugar, chili powder, garlic powder and pepper. Sprinkle on both sides of chicken wings.
4.
Place wings in your smoker. Cook until the internal temperature of the meat reaches 165°F, about 1 hour and 30 minutes.
5.
Meanwhile, combine ketchup, beer, honey, vinegar, brown sugar, lemon juice, garlic powder and Worcestershire sauce in a small saucepan. Simmer for 10 minutes and set aside.
6.
Brush wings on both sides with the BBQ sauce and cook for another 10 to 15 minutes.
7.
Remove wings from the smoker and serve.
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