⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 90 minutes

Total Time: 100 minutes

🍽 Ingredients

• 2 lbs Chicken wings
• 2 tbsp Paprika
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tbsp Brown sugar
• 1/2 tsp Cayenne pepper
• 1/2 cup Your favorite BBQ sauce

📖 Instructions

1. First, you'll need to prep those wings. I usually pat them down super dry with paper towels—this is a crucial step for crispy skin. Then, make your awesome dry rub! There are tons of recipes online, but I like to keep mine simple: paprika, garlic powder, onion powder, brown sugar, and a dash of cayenne for that little kick (You can adjust according to your spice preferences!).
2. Next, generously rub that mixture all over the wings, making sure every inch is coated. Let them sit in the fridge for at least 30 minutes, or even up to overnight—this lets the flavors really meld. Seriously, the longer they marinate, the better they taste.
3. Now for the smoking part! Preheat your smoker to around 250°F (121°C). It's important to keep a consistent temperature, so keep an eye on your smoker's temp gauge. Place the wings in a single layer on your smoker's rack, making sure not to overcrowd them.
4. Now for the tricky part. The total smoking time really depends on the size of your wings and your smoker's efficiency, it could take anywhere from 1.5 to 3 hours. But don't freak out! The best way to know for sure is to use a meat thermometer. When the thickest part of the wing reaches 165°F (74°C) they are cooked through.
5. While they're smoking, you should occasionally baste those beautiful wings with some of your favorite BBQ sauce. This adds extra flavor and helps keep them moist and delicious, though some like to leave them sauceless until after cooking!
6. Once they're cooked to perfection, remove the wings and let them rest for a bit before serving. I always like to toss them in my favorite sauce at the very end (a touch of brown sugar and some chipotle in adobo sauce) and then add a little more dry rub for a little extra oomph.
7. And there you have it! Your own personal masterpiece of smoky, juicy, fall-off-the-bone delicious wings. Enjoy, my friend!

📝 Notes

• For extra smoky flavor, soak wood chips in water for at least 30 minutes before smoking.
• Don't overcrowd the smoker; this will lower the temperature and prevent even cooking.
• Adjust cooking time depending on your smoker and wing size.
• Internal temperature of 165°F (74°C) is crucial for food safety. Always use a meat thermometer!