The challenge of finding the right chicken wings recipe for making crispy wings in the smoker without rubbery skin was the inspiration for Guide's Choice Spice Rub. The combination of dry spices and dehydrated granulated honey does the trick — you get crispy-on-the-outside and juicy-on-the-inside wings every time.
You might want to double the recipe; these wings go fast at a party!
We like them pretty spicy, but use more or less spice to suit your own heat preferences.
Ingredients
- Whole chicken wings (organic wings are often too small for smoking — get nice plump whole fresh wings and cut into segments yourself)
- Guide's Choice Spice Rub (about 2 tablespoons)
Preparation
- Cut chicken wings into segments, discard the wing tips
- Toss with Guide's Choice Spice Rub to coat
- Arrange on a tray and sprinkle more rub on top to make sure all wings are well coated
Cooking
- Smoker: Smoke at 225°F for 3 hours or until crisp
- Oven: Place on foil-lined sheet and cook at 250°F for 3 hours
- Grill: Cook on indirect heat until done, then sear over flames to finish
- Air Fryer: Should work great — let us know your results in the contact form!
Serve hot with blue cheese or ranch dressing for dipping. Carrots and celery are traditional sides. Pair with a pilsner or IPA for maximum effect!
Here's to tight lines and smoked meats!! Cheers.