Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Tender hickory-smoked chicken wings without the wait.

Recipe Summary

prep:
15 mins
cook:
2 hrs
total:
2 hrs 15 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • Place chicken wings on a baking sheet.

  • Bake in the preheated oven for 1 hour.

  • Combine paprika, chili powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl. Coat baked chicken wings with the dry rub. Place wings in the smoker with the hickory wood chips.

  • Smoke chicken for 1 hour at 225 degrees F (110 degrees C).

  • Transfer smoked wings to a large bowl and toss with barbeque sauce.

Nutrition Facts

321 calories; protein 17.5g; carbohydrates 31.7g; fat 13.2g; cholesterol 53mg; sodium 1044.2mg. Full Nutrition
Advertisement

Reviews (2)

Most helpful positive review

Rating: 4 stars
08/07/2018
I used this recipe about 2 weeks ago but I altered it. I cut up a 4 pound chicken doubled the the recipe and smoked the chicken instead of grilling. I think it could of been better but that's the chance you take when you alter a recipe. You live and learn. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/07/2018
I used this recipe about 2 weeks ago but I altered it. I cut up a 4 pound chicken doubled the the recipe and smoked the chicken instead of grilling. I think it could of been better but that's the chance you take when you alter a recipe. You live and learn. Read More
Rating: 3 stars
08/23/2020
I understand that the idea here is to get smoked wings without the wait but by baking them at 350 for an hour first you lose most all of the fat that has rendered from the skin which is important when smoking. Without it you end up with a very tough piece of meat and not near as much smoke flavor either. I made half of the wings as directed and half my way which was thawed and directly on the smoker. Sure enough, as written they were way too tough and very little smoke flavor. If you plan ahead and thaw your wings (better yet buy fresh), you can still have wings in 2 hours. You'll just need to bump the temp up on the smoker to 250. Another thing to note is that these needed more salt than what the recipe called for. Read More