The secret to smoked wings with crisp skin is two-zone cooking: smoke first for flavor, then finish over hot direct heat. A little baking powder in the rub helps the skin crisp up.
Ingredients
- 3 lb (1.4 kg) chicken wings, split into flats and drums
- 1 tbsp aluminum-free baking powder
- 1 tbsp kosher salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- Glaze: 1/4 cup honey
- Glaze: 2 chipotles in adobo, minced, plus 1 tbsp adobo sauce
- Glaze: 2 tbsp butter
- Glaze: 1 tbsp lime juice
Method
- 1
Pat the wings very dry. Toss with the baking powder, salt, paprika, garlic powder and pepper. Refrigerate uncovered for 1 hour if time allows.
- 2
Smoke at 275°F (135°C) for about 45 minutes.
- 3
Move the wings over direct medium-high heat and grill, turning often, until the skin is crisp and the internal temperature is at least 165°F (74°C). Around 175–185°F (79–85°C) gives the best texture.
- 4
Meanwhile, warm the glaze ingredients in a small pan until combined.
- 5
Toss the hot wings in the glaze and return to the grill for 1–2 minutes to set it. Serve immediately.
