Crispy Smoked Chicken Wings

Every time I make these wings at a gathering, they disappear shortly after hitting the table. Yep, they’re that good. The recipe was actually suggested to me by a friend who had wood-fired rosemary wings at a local restaurant. You know I had to try to replicate this one at home.

You can eat these wings plain (super delish as is), or toss them in your favorite wing sauce to kick up the heat a bit. I often leave half of them plain, then toss half in sauce for my spicy friends. However you decide to serve them, I’m sure they’ll be a huge hit.

Marinating these wings overnight isn’t a requirement, but for full flavor, I definitely suggest it. Do make sure to marinate for at least a few hours at minimum. The marinade is simple: avocado oil (or olive oil), onion, garlic, fresh rosemary, Worcestershire, smoked paprika, and salt and pepper.

FAQS:

How long does it take to smoke chicken wings on a pellet grill?Since wings are such a small cut of meat, they really don’t take much time, even on the smoker. You’ll smoke at a low heat for about an hour, then finish under the high heat of a broiler for about 10 minutes.

How do you get crispy skin on wings from the smoker?There are a few ways to achieve crispy wings on an electric smoker. You can smoke at a low heat, then finish under the broiler in your oven, which is what this recipe does. Or, you can finish the wings on the smoker by turning the heat up to at least 375ºF, which will yield a crispy skin. I’ve found that finishing under the broiler tends to crisp the skin better without overcooking the chicken.

What are the best pellets to use when smoking chicken wings on the Traeger?I tend to use hickory pellets as my go to, but you have so many different options. It really depends on the flavor profile you want. Apple and pecan are also good choices with a mellow flavor.

What should the internal temperature for smoked wings be?The safe internal temperature for poultry is 165ºF. However, the extra fat in the dark meat can take on a slightly higher heat without drying out. If you cook your wings to 170ºF – 175ºF, the connective tissue has a chance to break down, and they will be fall off the bone tender.

INGREDIENTS FOR RECIPE:

• Onion: Use yellow or brown.
• Cooking oil: Use a neutral oil with a higher smoke point since the wings will be under high heat at the end.
• Rosemary: Dried rosemary will also work in this recipe–substitute 1 tablespoon dried for the fresh sprigs.

HOW TO PREPARE CRISPY SMOKED CHICKEN WINGS:

• Begin by preparing the marinade. Whisk together the avocado oil, Worcestershire sauce, black pepper, salt, and smoked paprika. Set aside.
• Chop the onion, and peel and smash the garlic. Rough chop the smashed garlic cloves, and the sprigs of rosemary.
• Add the chicken wings, onion, garlic, and rosemary to a zip top bag, then pour the avocado oil and spices over the top. Massage all the ingredients in the bag to thoroughly combine. Remove as much air as possible, and place in the refrigerator for at least four hours to incorporate all the flavors. (Can be prepared and stored in the fridge the day before.)
• When ready to smoke the wings, preheat your grill or smoker to 200ºF. While the grill is preheating, remove the chicken wings from the fridge, and place the solid contents of the bag on a lightly greased baking sheet. Discard the oil.
• Grill for one hour at 200ºF. To finish the wings with a crispy skin, remove the sheet pan from the grill, and turn to high heat (at least 375ºF). Using tongs, carefully place each wing directly on the grill grate, and grill for about 10 minutes, flipping each wing half way through. Check that the wings have reached an internal temperature of 165º-175ºF before removing from the grill.
• Alternatively, the wings can also be finished under the broiler for a crispy skin. When the wings are nearly finished on the grill, preheat the oven to the broil setting. Remove the baking sheet from the grill after an hour of cooking, and carefully drain any liquid from the pan.
• Place under the broiler for about 10 minutes, turning each wing over after 5 minutes. Check that the wings have reached an internal temperature of 165º-175ºF before serving.

SERVING SUGGESTIONS:

• Turn up the heat, and toss the wings in your favorite hot sauce, or try my Spicy Blueberry Glaze.
• Want to try making your own hot wing sauce? It’s easy. Check out Spruce Eats Classic Buffalo Sauce.
• Make the wings the star of the show, and serve for dinner with Smashed Potatoes and Creamy Pea Salad.
• Looking for a dessert to make on the grill? Try Grilled Pears or Grilled Peaches.

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INGREDIENT SUBSTITUTIONS:

• Rosemary: You can use any of your favorite herbs in this recipe. Thyme, tarragon, or sage would also be tasty.
• Avocado oil: Use any neutral oil that has a fairly high smoke point since you’ll be cranking up the heat at the end of cooking.
• Gluten-free: Make sure your Worcestershire sauce is gluten-free.

RECIPE NOTES:

• I have old baking sheets that I don’t mind using on the grill. If you are worried about ruining your nice baking sheets, then use disposable cookie sheets. Or, you can simply place the wings directly on the grill grate if you don’t care about keeping the onions.
• I like to keep the caramelized onions and garlic to blend into sauces.
• Traeger grills are easy to use even for the novice backyard smoker.
• Hickory pellets are a great all around pellet for a nice smoky flavor.

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