Ingredients
Scale
- 2 lbs. chicken wings
- 1 Tbsp. oil
- 2 tsp. paprika
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. cumin
- ¼ tsp. cayenne pepper
- Salt and pepper, to taste
- Optional toppings: carrot sticks, celery sticks, blue cheese, ranch…
Instructions
Smoker Instructions:
- Pat wings dry and place in a plastic bag or container. Add spices and oil to a small bowl and mix to combine. Add mixture to wings and mix well to make sure all the wings are coated. Refrigerate for 2-4 hours (minimum 1 hour if in a pinch).
- Add wood chips to your smoker. Depending on your smoker, put it on smoke mode or set the temperature to 225-250°F and let it preheat. Smoke the wings for 2 to 2 and ½ hours, flipping about halfway through, or until chicken reaches an internal temperature of 165°F.
- Let rest for 5 minutes and serve with your choice of veggies and dip.
Grilling Instructions:
- Pat wings dry and place in a plastic bag or container. Add spices and oil to a small bowl and mix to combine. Add mixture to wings and mix well to make sure all the wings are coated. Refrigerate for 2-4 hours (minimum 1 hour in a pinch).
- Set grill temperature to 225-250°F and let it preheat. Grill the wings for 2 to 2 and ½ hours, flipping about halfway through, or until chicken reaches an internal temperature for 165°F.
- Let rest for 5 minutes and serve with your choice of veggies and dip.