- **BBQ rub** (optional, for extra smokiness and spice)
- **Apple cider vinegar** (for a tangy marinade or glaze)
- **Honey** (optional, for a sweet and sticky glaze)
- **BBQ sauce** (optional, for dipping or basting)
**Pro Tip:** For the best **hickory smoked chicken wings**, marinate the wings for at least 2 hours or overnight to lock in flavor. Use a smoker or grill with hickory wood chips for that authentic smoky taste. Perfect for game day, parties, or BBQ gatherings!
# How to Make Hickory Smoked Chicken Wings: A Step-by-Step Guide
If you're looking to elevate your BBQ game, hickory smoked chicken wings are a must-try. This recipe combines the rich, smoky flavor of hickory wood with tender, juicy chicken wings, creating a crowd-pleasing dish perfect for game day, summer cookouts, or any occasion. Follow these detailed steps to achieve perfectly smoked wings every time.
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## **Ingredients for Hickory Smoked Chicken Wings**
- 2 lbs chicken wings (split into drumettes and flats)
- 2 tbsp olive oil (or avocado oil)
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 tsp cayenne pepper (optional, for heat)
- 1 cup hickory wood chips (or chunks)
- Your favorite BBQ sauce (optional, for glazing)
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## **Step 1: Prepare the Chicken Wings**
1. **Clean and Dry**: Rinse the chicken wings under cold water and pat them dry with paper towels. Removing excess moisture ensures better seasoning adherence and crispy skin.
2. **Season Generously**: In a large bowl, toss the wings with olive oil. Add smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix thoroughly to coat each wing evenly.
3. **Marinate (Optional)**: For deeper flavor, cover the wings and refrigerate for 1-2 hours (or overnight).
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## **Step 2: Prepare the Smoker**
1. **Preheat the Smoker**: Set your smoker to 225°F (107°C). Hickory wood is ideal for this recipe, as it imparts a bold, smoky flavor that complements chicken wings perfectly.
2. **Add Wood Chips**: Soak hickory wood chips in water for 30 minutes, then drain. Place them in the smoker box or directly on the coals if using a charcoal smoker.
3. **Set Up for Indirect Heat**: Arrange the smoker for indirect cooking to ensure even smoking and prevent burning.
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## **Step 3: Smoke the Chicken Wings**
1. **Arrange the Wings**: Place the seasoned wings on the smoker grates, leaving space between each piece for proper airflow.
2. **Smoke Low and Slow**: Smoke the wings at 225°F for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check for doneness.
3. **Add Smoke Flavor**: Replenish hickory wood chips as needed to maintain consistent smoke throughout the cooking process.
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## **Step 4: Finish and Serve**
1. **Optional Glazing**: For sticky, saucy wings, brush them with your favorite BBQ sauce during the last 10-15 minutes of smoking.
2. **Crisp the Skin (Optional)**: If you prefer crispier skin, transfer the wings to a preheated grill or oven at 400°F (204°C) for 5-10 minutes.
3. **Rest and Serve**: Let the wings rest for 5 minutes before serving. Pair with ranch or blue cheese dressing, celery sticks, and extra BBQ sauce for dipping.
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## **Tips for Perfect Hickory Smoked Chicken Wings**
- **Dry Brine for Crispier Skin**: Sprinkle wings with salt and let them sit uncovered in the fridge for 4-6 hours before smoking.
- **Experiment with Rubs**: Customize the seasoning blend to suit your taste, adding brown sugar, chili powder, or herbs.
- **Monitor Smoke Levels**: Too much smoke can overpower the flavor, so aim for a thin, consistent smoke stream.
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By following these steps, you’ll create hickory smoked chicken wings that are smoky, flavorful, and tender. Whether you're hosting a party or enjoying a family dinner, these wings are sure to impress. Don’t forget to share your results and tag #HickorySmokedWings on social media!