Dry Rub Smoked Chicken Wings Recipes

THE BEST DRY RUB SMOKED CHICKEN WINGS

Steps:

• Preheat the smoker with super smoke if you can with the lid closed for 5 minutes.
• Turn the heat to 225 degrees and preheat with the lid closed for 10 minutes.
• In a bowl, whisk together the rub.
• In a disposable pan, toss the chicken wings and the rub until everything is heavily coated.
• Arrange the chicken pieces evenly in the pan and set the pan in the smoker.
• Close the lid and cook for 1 1/2-2 hours or until it reaches 165 degrees at the thickest part of the meat.
• Pull the pan off of the smoker and heat to high heat or heat a grill if your smoker doesn't allow that.
• Place the chicken directly on the grill and cook on each side until grill marks appear.
• Set aside with foil laid over the top for 5 minutes.
• Serve!

DRY RUB CHICKEN WINGS

Steps:

• Measure all ingredients into a small mixing bowl and thoroughly mix to fully incorporate spices.
• Rub the chicken wings on all sides with a generous amount of the dry rub.
• Preheat the grill to medium high heat (350º-400ºF)
• Place dry-rubbed wings on the grill allowing to cook for 6-8 minutes. Turn wings occasionally to crisp them all over. They can cook longer if they don't look crisp enough.
• *Be careful not to burn in the wings, the sugar in the dry rub can cause the wings to burn.
• Move the chicken wings to indirect heat and continue to cook with the lid closed for another 8-10 minutes.

CHICKEN WINGS DRY RUB RECIPE

Steps:

• Take all of the ingredients and thoroughly mix them together in the same small mixing bowl.
• Right before you're ready to cook your chicken wings, rub the contents all over on every side, applying the flavor generously.

SMOKED CHICKEN HOT WINGS

Steps:

• Heat a smoker to 225 degrees F (110 degrees C) according to manufacturer's directions.
• Mix 1 tablespoon salt, pepper, and Cajun seasoning in a small bowl to make dry rub. Sprinkle over chicken wings.
• Cook chicken wings in the preheated smoker until tender, 1 to 1 1/4 hour.
• Combine hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, and salt in a small saucepan over low heat. Cook, stirring often, until butter is melted and sauce is smooth. Remove from heat.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Transfer smoked wings to a large bowl; stir in 1/2 of the sauce until wings are evenly coated.
• Grill coated wings until skin is browned and starting to get crispy, 4 to 5 minutes per side. Transfer to a large bowl and stir in remaining sauce until wings are well-coated.

DRY RUB SMOKED CHICKEN WINGS

Steps:

• If wings are frozen, thaw.
• Place approximately 3 cups of wood chips in a large bowl and cover with water. Let sit for at least one hour prior to heating.
• Rinse wings with water and pat dry with paper towels to remove excess liquid.
• Place wings in a large bowl/plastic bag and rub olive oil evenly into each piece.
• Combine all seasonings in a bowl.
• Sprinkle half of the season mix onto the chicken wings and rub in. Flip wings and sprinkle remaining half onto wings and rub in.
• Let the dry rub sit on the wings for at least 30 minutes.
• Preheat smoker to 250 degrees.
• Place chicken wings on the racks, placing the largest pieces (usually the legs) closest to the heat source.
• Add water-soaked wood chips to the box/tray on your smoker.
• Smoke/heat wings maintaining a 250 degree temperature for the 45-60 minutes.
• Flip wings and add more chips if desired (not necessary). After 90 minutes, check internal temperature of wings. Heat to 165 degrees.
• Increase temperature to 375 degrees F and crisp the outer edge for approximately 20-30 minutes.
• Remove from heat and cover until served.

SMOKED CHICKEN WINGS (+ DRY RUB)

Steps:

• Set smoker temp to 250 degrees F.
• Combine Dry Rub ingredients (if using) and set aside.
• Pat chicken wings dry with clean paper towel.
• Season all over with either the Dry Rub OR with some kosher salt + ground black pepper.
• Place chicken wings on smoker, close the lid and let cook for 50-70 minutes or until the internal temperature reads approx. 160-162 degrees F.
• Remove from smoker and turn smoker temp up as high as it will go OR turn your grill on to high heat. When smoker or grill is hot, sear chicken wings on both sides for about a minute each.
• Remove from grill and let rest 5 minutes.
• Serve with some carrot sticks, celery and blue cheese dressing (or ranch).

SMOKED CHICKEN WINGS

Steps:

• For the marinade: Combine the cayenne, salt, granulated sugar and lime juice in a large bowl, then add the wings, tossing to coat. Marinate, refrigerated, for at least 2 hours and up to overnight. Allow the wings to come to room temperature for 30 minutes before cooking.
• Soak 2 cups applewood chips in water for 1 hour
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the Memphis dry rub: Combine the brown sugar, salt, granulated sugar, black pepper, paprika, chili powder, garlic powder, onion powder, cumin and cayenne in a small bowl. Any rub that is not used can be stored in a mason jar for up to 1 month.
• Drain the soaked wood chips and throw them directly on top of the coals.
• Remove the wings from the marinade, then place on the grate on the indirect side of the grill. Cover the grill with a lid and allow the wings to smoke for 25 to 30 minutes.
• To finish, move the wings to the hot side of the grill to char, about 2 minutes per side. Remove the wings from the grill and add to a mixing bowl. Season liberally with the rub and toss to coat. Serve with Buttermilk Herb Dipping Sauce.
• In a mixing bowl, whisk together the buttermilk, sour cream, cheese, parsley, chives, dill, garlic, lemon zest and juice and salt and pepper to taste. This makes a great salad dressing too--just thin it out with some more buttermilk!