Smoked Chicken Wings

Ingredients

• 4 pounds chicken wings, split into flats and drumettes
• 1 tablespoon baking powder
• 1 tablespoon kosher salt
• 2 teaspoons coarse black pepper
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 4 tablespoons unsalted butter, melted
• 1/3 cup barbecue sauce or hot sauce
• 2 chunks pecan or apple wood

Before you cook

• Separate the wings into flats and drumettes and discard the wing tips or save them for stock.
• Dry the pieces thoroughly with paper towels; wet wings will never crisp.
• Whisk the baking powder, salt, pepper, paprika, garlic powder, onion powder and cayenne in a large bowl.
• Toss the wings in the mixture until every piece is lightly and evenly coated.
• Spread the wings on a wire rack set over a sheet pan.
• Refrigerate uncovered for at least 1 hour so the surface dries.

Steps

1. Bring the smoker to 250 degrees Fahrenheit and add the wood chunks.
2. Set the wings on the grate in a single layer with space between each piece.
3. Smoke for 1 hour, until the skin has taken on color and the fat has begun to render.
4. Turn each wing over with tongs.
5. Smoke for another 20 minutes.
6. Raise the pit temperature to 400 degrees Fahrenheit by opening the vents and adding fresh coals.
7. Cook the wings for 12 to 15 minutes more, turning once, until the skin is tight, brown and crackly.
8. Check a drumette with a thermometer and look for at least 175 degrees Fahrenheit.
9. Pile the hot wings into a clean bowl and toss them with the melted butter and sauce.
10. Serve them immediately, before the sauce softens the skin.