Wing Dust Smoked Chicken Wings
Chicken wings was the first thing I ever smoked, they are easy and cheap, so if you are afraid of screwing something up, this is a great way to test your seasonings and skills before ruining an expensive cut of meat. Chicken wings are also very forgiving, as in they are hard to over season, over smoke or over cook, they can handle a lot, so fire up your smoker and give them a try! One of the best part about chicken wings is how versatile the flavors can be, you can go with simple a salt and pepper or hot, but you can also jack up the flavors with all sorts of things, but we will get into that a little later. So follow these 7 easy steps for some of the best wings you’ve ever had!
- Foil Trays
- Competition Blend Wood Pellets
- Large Baking Sheet or BBQ Tray
- Large Baking bowl for tossing wings in
- BBQ Tongs
- A roll of sturdy Tinfoil
- Pellet Grill or Charcoal Smoker
- 4 lbs Chicken Wings (fresh or thawed)
- 1 cup Wing Dust
- 1/2 cup Butter
- 1/4 cup Yonedas Red Seasoning
- Remove the wings from their packaging and pat dry with paper towel. Next you want to spread them out on a large baking sheet or BBQ tray. Coat them liberally with You Need a BBQ Chicken and Rib Rub or your favorite chicken seasoning. Then put the wings back in the fridge for at least an hour but can be left overnight.
Get ’em Smoking
- Place the wings in a disposable aluminum foil tray with the butter and place them on the smoker. Let them smoke uncovered at 250 degrees for about 45 minutes. Flip the wings after the first 25 minutes to make sure they are all coated in butter and getting kissed by the smoke.
Cover Them Up
- After the wings get their initial smoke bath, you want to cover them in foil to help them reach a proper internal temperature of 165 degrees.
- Increase the grill temperature to around 500 degrees. Take the chicken wings out of the foil tray and place them directly on the grill. You are looking to crisp up the skin and make it a little darker, maybe get some direct fire or grill marks on there! You could skip this step, but this is where the real magic happens because chicken straight out of the butter bath will look a little bit limp and lifeless. Grill the wings until they look nice and dark and crispy.
Final seasoning, dust em up!
- Take some of the melted butter and add it to a bowl with your favorite wing dust and toss the wings until they are evenly coated. Make sure to taste a wing to make sure you have used enough, but not too much seasoning. With wing dust a little goes a long ways, so add some, taste and then add a little more as necessary.
Step By Step
- Pat wings dry using a paper towel and spread out on a baking sheet or tray.
- Season the wings with You Need a BBQ chicken and rib rub.
- Place in the fridge for at least 1 hour
- Smoke the wings with butter in a foil tray for 45 minutes at 250 degrees.
- Cover the wings with aluminum foil until they reach 165 degrees internal temperature.
- Increase grill temperature to 500 degrees and grill the wings until the skin is crispy
- Toss in your favorite wing dust and butter until perfectly coated