Smoked Chicken Wings [Electric Smoker]

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Easy BBQ Chicken Wings are slow and slow cooked in your electric smoker. Made with dry smoked spices and a simple brine, these smoked chicken wings are packed with flavor.

Smoked chicken wings are the ultimate backyard party food. Whether you’re cooking up a tasty BBQ or weekend meal, BBQ chicken wings are just as popular as smoked meats.

Our Easy Electric Smoked Chicken Wings are prepared with our dry paprika thyme dressing, giving them a consistent smoky flavor enhanced by slow, low cooking over applewood smoke.

From meat prep to smoking tips, learn how to smoke chicken wings in an electric smoker. Let’s grill!

How to smoke chicken wings in an electric smoker

Your wings are thawed, dried and ready to use. Here are the simple steps to making the best chicken wings in your electric smoker.

Brining: Creating a simple brine for chicken wings with a salt and water solution before grilling is a great way to lock in extra juice and flavor. Because chicken is so lean and low in fat, it’s important to take extra care to keep it from drying out.
Seasoning: After the dry brine, we add a generous amount of our smoked chicken seasoning to our wings , adding a nice layer of herbs and spices to the mix. Work the dry seasoning into each crease for best results.
Light up: Light up your smoker to 120°C and add apple wood shavings to the wood pan of your smoker.
Smoking – With smoker at desired temperature, place chicken wings on racks, close lid and cook. Your wings are ready when they are golden brown after about 2 hours and have an internal temperature of 75°C.

Smoked wood

Adding wood shavings to your electric smoker’s wood pan is a great way to add a little extra flavor to your wings and can help balance the spice in your spice. The best woods for chicken wings are fruit hardwoods like apple, walnut, or maple. They all have subtle flavors that don’t overpower or clash with your chicken’s natural flavor.

Electric smoked chicken wings

Easy BBQ Chicken Wings are slow and slow cooked in your electric smoker. Made with dry smoked spices and a simple brine, these smoked chicken wings are packed with flavor.

Appetizers, side dish

American cuisine

Preparation time 10 minutes

Cooking time 2 hours

2 hours alone

Total time 4 hours 10 minutes

Serving

Gear

Salzheimer
Applewood chips

Ingredients

3 pounds of chicken wings without the tips of the wings
Barbecue sauce for serving

Sun

6 ¼ cups warm lukewarm water
½ cup kosher salt
⅓ cup brown sugar
3 tablespoons red pepper flakes
2 tablespoons ground black pepper
¼ cup apple cider vinegar

Rub dry seasoning

1 tablespoon canola oil
1 tablespoon dried thyme
2 tablespoons chilli powder
2 tablespoons cayenne pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon of kosher salt
2 tablespoons ground black pepper

Instructions

Put the warm water and the ingredients of the brine solution in a brine bucket.
Submerge the chicken wings in the bucket, making sure the wings stay below the surface of the water (use a weight if necessary).
Cover the bucket and put it in the fridge. Salt the wings for at least 2 hours.
Turn your electric smoker on to 120°C. Place wood chips in the wood tray or smoker box of your smoker. Make sure your smoker’s water pan is filled with fresh water.
Combine all the dry ingredients to rub into a little pain. Use a fork to remove any lumps that may appear.
Brush the chicken wings with a thin layer of canola oil. Apply dry seasoning to each wing and coat all sides evenly.
Transfer wings to your electric smoker. Close the smoker door or lid and smoke until the internal temperature of the meat reaches 75°C, about 2 hours.
smoking distance. Garnish with barbecue sauce and serve immediately.