Smoked Chicken Wings

Preheat the smoker to 250°F. Add cherry wood chips, chunks, or pellets according to the type of smoker you're using.

Add the kosher salt, garlic powder, onion powder, black pepper, smoked paprika, cumin, and cayenne pepper to a small bowl. Mix until well combined

Pat the chicken wings thoroughly dry with paper towels.

Season the wings evenly on all sides with the dry rub.For deeper seasoning, refrigerate the seasoned wings for 30 minutes before smoking. This step is optional.

Place the seasoned chicken in a shallow foil pan, then place the pan on a shelf in the preheated smoker. *Alternatively, you can place the chicken directly on the rack in the smoker, placing a drip pan on the rack below the chicken.

Smoke the chicken wings at 250°F for 60-75 minutes. Chicken is safe to eat at 165°F, but for more tender wings with better-rendered fat, I prefer an internal temperature of 175-185°F.

If the skin needs additional crisping, increase the smoker temperature to 400-425°F and cook for a few additional minutes. If your smoker doesn't reach that temperature, transfer the wings to a 425°F oven or hot grill to crisp the skin.

Serve the wings with the dry rub, brush them with your favorite barbecue sauce during the final few minutes of cooking, or toss the finished wings with your favorite wing sauce before serving.