Crispy Smoked Chicken Wings Recipe

Trim and cut 6 pounds of chicken wings into parts (drumettes and flats) and place them in a large bowl.

Pat the wings very dry with paper towels until most surface moisture is removed.

In a small bowl, mix 1/3 batch of your BBQ rub with 1 tablespoon baking powder until evenly combined.

Toss the dry wings with the rub and baking powder mixture until all pieces are evenly coated.

Arrange the coated wings on a wire rack set over a sheet tray about 1/2 inch apart and refrigerate uncovered for 12 to 72 hours to dry and develop texture.

Preheat your smoker to 225°F (or prepare a grill for indirect smoking) and place the wings on the grates about 1/2 inch apart.

Smoke the wings until they reach an internal temperature of 150°F, checking with an instant-read thermometer.

Remove the wings from the smoker and let them rest 1 to 2 minutes while you heat oil or the grill for finishing.

For frying: heat neutral oil in a deep fryer or heavy pot to 350°F and fry wings in batches for about 2 minutes until crispy and an internal temperature of 165°F is reached.

For grilling: place wings over a hot grill (450–550°F) in batches and cook 1 to 2 minutes per side until lightly charred, crispy, and 165°F internally.

Transfer the finished wings to a large bowl and toss with your favorite BBQ or buffalo sauce to coat.

Serve the wings immediately on a platter.