What is the best wood for using a chicken wing dry rub for smoking?

Fruit woods like apple and cherry are excellent for chicken wings as they provide a mild, sweet smoke. If you prefer a bolder flavor, hickory or oak also pair beautifully with this chicken wing dry rub for smoking.

How do you get the skin crispy when smoking wings?

The secret is adding cornstarch to your chicken wing dry rub for smoking and finishing the wings at a higher temperature (350u00b0F+) for the last 20-30 minutes of the cook.

Should I use a binder with this chicken wing dry rub for smoking?

Yes, a light coating of olive oil or even yellow mustard acts as a binder, helping the dry rub adhere to the skin and preventing it from falling off during the smoking process.

Can I store this dry rub for later use?

Absolutely! You can make a large batch of the chicken wing dry rub for smoking and store it in an airtight container in a cool, dark place for up to 6 months.

chicken wing dry rub for smoking: 7 secrets for the ultimate crispy wing

Name: Ultimate Chicken Wing Dry Rub for Smoking
Prep time: PT-493133H15M30S
Cook time: PT-493133H15M30S
Total time: PT-493133H15M30S
Cuisine: American BBQ
Ingredients: 2 lbs chicken wings (flats and drums separated); 1/4 cup dark brown sugar; 2 tablespoons smoked paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon kosher salt; 1 teaspoon black pepper; 1 teaspoon cayenne pepper; 1 teaspoon chili powder; 1 tablespoon cornstarch; 2 tablespoons olive oil (for binding)

Ingredients

Scale

2 lbs chicken wings (flats and drums separated)
1/4 cup dark brown sugar
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 tablespoon cornstarch
2 tablespoons olive oil (for binding)

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Instructions

Step 1: Pat the chicken wings completely dry with paper towels to ensure a crispy finish.
Step 2: In a medium bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, cayenne, chili powder, and cornstarch until no lumps remain.
Step 3: Place wings in a large mixing bowl and drizzle with olive oil, tossing to coat evenly.
Step 4: Sprinkle the chicken wing dry rub for smoking over the wings and toss thoroughly until every wing is generously coated.
Step 5: Preheat your smoker to 225°F (107°C) using your choice of wood (apple, cherry, or hickory work best).
Step 6: Place the wings directly on the smoker grates, leaving space between them for airflow.
Step 7: Smoke for 60 minutes, then increase the smoker temperature to 350°F (175°C) for an additional 20-30 minutes until the skin is crispy and internal temperature reaches 165°F.
Step 8: Remove from the smoker and let rest for 5 minutes before serving.

Notes

For extra crispy skin, let the rubbed wings sit uncovered in the refrigerator for 2-4 hours before smoking.

Prep Time: PT15M
Cook Time: PT1H30M
Category: Main Dishes & Savory Recipes
Cuisine: American BBQ

Nutrition

Serving Size: 6-8 wings
Calories: 320
Sugar: 9g
Sodium: 890mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 24g
Cholesterol: 85mg