Crispy Smoked Chicken Wings

Step 1

Pre-heat the smoker/grill to 225°F, and set up for indirect cooking. If using a manual smoker, aim to keep it between 225°F - 250°F. Add your wood of choice right before adding the chicken.

Step 2

Pat the chicken wings dry with a paper towel and transfer to a large mixing bowl.

Step 3

Add the olive oil and toss to evenly coat. Sprinkle your dry rub of choice over the chicken (we used the dry rub listed above for buffalo) and toss to coat.

Step 4

Place the chicken on the smoker and grill for approx. 60 minutes. Flip the wings, as needed, to avoid any flare ups.

Step 5

While the wings are smoking, make your sauce of choice (if using a sauce). For the buffalo sauce, just mix the Frank's Hot Sauce with melted butter. Set aside until ready to use.

Step 6

Increase the heat to 350°F and grill for approximately 20 minutes.

Step 7

Brush both sides of the wings with your sauce of choice (if using) and cook for another 10 minutes, or until the internal temperature reaches 175°F. Flip the wings, as needed, to avoid any flare ups.

Step 8

Remove from the heat, toss with any remaining sauce, and serve immediately.