Recipes / Appetizers & Starters
Members Only
Smoked Wings, Starter Portion
These wings are dry-brined, low-and-slow smoked, and finished with a hot sear to crisp the skin, resulting in deeply smoky wings without the greasy texture of unfinished smoked wings. This recipe is sized as a lighter starter portion rather than a full meal.
Prep20 min
Cook1 hr 45 min
Total2 hr 5 min
ServingsServes 6 as a starter (2-3 wings each)
DifficultyAdvanced
Rating★ 5.0
Why You'll Love This
- Two-stage low-and-slow then high-heat method for crispy skin
- Deep smoke flavor from a full dry brine
- Portioned as a lighter starter, not a full wing platter
This Recipe Is For Members
Here's a preview of the ingredients and first step. Join My BBQ Recipe to unlock the full method, tips, and nutrition info.
A Few Ingredients
- 2 lb chicken wings, split into flats and drumettes
- 1 tbsp baking powder (not baking soda)
- 1 tbsp kosher salt
- … and 5 more
First Step
Pat the wings completely dry with paper towels; this step matters a lot, since any surface moisture will steam the skin instead of letting it crisp.
