Crispy Smoked Wings

If time permits, salt the chicken wings with a generous amount of salt and place them skin-side up on a wire rack set over a sheet pan. Leave them in the refrigerator overnight to allow the skin to season and dry out. Alternatively, you can proceed immediately to the next step if you're short on time.

The next day, remove the wings from the refrigerator and add some pepper to your wings. If you didn't have time to let them sit overnight, season the wings with salt and pepper (or your preferred seasoning) on both sides.

Smoking:

Fire up your smoker to a temperature of 300-325°F (150-163°C).

Arrange the seasoned chicken wings on the smoker grates, placing them skin-side up. Try to keep them relatively close to each other.

Sprinkle the wings with a light dusting of garlic powder as a final seasoning step.

Close the smoker lid and let the wings cook for the next 30 minutes.

Mopping:

While the wings are cooking, melt some butter in a saucepan until it comes to a boil.

After the initial 30 minutes of cooking, open the smoker lid and brush or mop the wings with the hot melted butter. This step is to help enhance the crispiness of the skin.

Close the smoker lid again and continue cooking the wings for an additional 30 minutes or until they reach an internal temperature of around 200°F (93°C).

Sauce Coating:

Once the wings are fully cooked and the skin is crispy, remove them from the smoker.

In a large bowl, toss the smoked chicken wings with your favorite sauce. This could be hot sauce, BBQ sauce, sweet sauce, or any other sauce of your choice.

Dive in!