Crispy Paprika Smoked Chicken Wings

Cook Time

90 mins

Cooking Method

Smoking

Cuisine

American

Difficulty

Easy

Prep Time

75 mins

Servings

4-9



Ingredients


½ - 1 Tbs Baking Powder

1 Package, (12-18) | Flaps and/or drumsticks Chicken wings

2-3 Tbs Dried Basil

2-3 Tbs Garlic Salt

2-3 Tbs Onion Powder

3-4 Tbs Paprika

1 Cup Reduced Sodium Chicken Stock



Recipe Highlights


Spicy, savory, and smoky – what more could you want flavor profile wise from some bomb Smoked Chicken Wings? Steer from basic buffalo wings for a deliciously and easily marinated alternative. After soaking in tasty sauce, these wings are thrown on your Country Smokers Pellet Grill , smoked low and slow for tenderness and smoky flavor, and then roasted at high heat for crispy, charred skin.

Try these delectable Crispy Paprika Smoked Chicken Wings at your next Sunday gathering or and easy dinner during the week.


Easy Chicken Wing Marinade


  1. Start with your chicken wings. Rinse them and pat them down with a paper towel.
  2. Toss the wings in a gallon sized plastic bag (may need two depending on how many wings you have).
  3. Add the reduced sodium chicken broth (1/2 cup, then add more if needed).
  4. Add all the spices except for the baking powder.
  5. Close the Ziplock, getting as much air out as you can. Shake the mixture around until evenly coated. If you need more chicken stock to help spread the spices more evenly, add it now.
  6. Chicken should be coated, but not swimming in the broth.
  7. Refrigerate for at least an hour, but you could do it over night for even more flavor!

Cooking Instructions


  1. When you’re ready to cook, open the lid and lightly spray your grates with oil PIOR to turning your grill on – this will help the chicken wings not stick!
  2. Now, turn your Country Smoker to “smoke”.
  3. Once the fire pot has caught, close to lid and turn the grill to 250°F.
  4. Remove your wings from the fridge and lightly pat them dry with a paper towel.
  5. Put the wings into a bowl and add the baking powder (NOT baking soda). This helps remove moisture from the wings and gets them nice and crispy. You don’t want to coat the wings, just make sure they have an even, light dusting.
  6. Once your grill has reached 250°F, add the wings to the grill.
  7. Allow the wings to cook at 250°F for 25-30 minutes, rotating halfway through.
  8. Then, turn your grill up to 425°F and roast them for 30-45 minutes (or until the internal temperature has reached 165°-175°F). Again, flip the wings halfway through.
  9. Remove from the grill and add to a serving tray if you’re serving them fresh off the grill or toss them into a bowl and add your favorite BBQ or hot sauce. Toss and stir – then they’re ready to serve.
  10. ENJOY with your favorite sides!!


Special Tools


  • Gallon sized Ziplock bag
  • Grilling tongs/tongs
  • Mixing Bowl
  • Serving tray


Country Smoker's Tip


For the perfect pairing try a crisp white wine or a light bodied ale.


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