Smoked Wings Plate – Juicy, Crispy & Full of Flavor -

1 Tbsp baking powder (not baking soda) — helps crisp the skin Sip Bite Go+1

1 Tbsp garlic powder

1 Tbsp paprika (smoked or sweet)

½ tsp cayenne pepper (optional for heat)

1½ tsp kosher salt

1 tsp freshly ground black pepper

Wood chunks for smoking (apple, cherry or pecan suggested) Don’t Sweat The Recipe+1

Instructions

Pat the wings dry thoroughly with paper towels; moisture will prevent crisping.
In a large bowl, toss wings with baking powder, garlic powder, paprika, cayenne (if using), salt and pepper until evenly coated.
Let the wings rest on a rack in the fridge, uncovered, for at least 30 minutes (or up to a few hours) to allow skin to dry.

Preheat your smoker (or indirect‑heat grill setup) to 225º–250ºF (≈110‑120ºC). Load wood chunks or chips for smoke flavour.
Place the wings on the smoker grate, spacing them so air circulates. Smoke for approx. 1 hour at this low temp to infuse flavour. Simply Recipes+1
After the low‑smoke phase, raise heat to 375º–400ºF (≈190º–200ºC) (or move wings to direct heat) and cook additional ~10‑15 minutes, or until skin is crisp and internal temp reaches 165ºF (≈74ºC).

If using sauce: in a bowl, mix melted butter and your chosen hot sauce or BBQ sauce. Toss the wings in this mixture so they’re evenly coated.
Arrange the wings on a large platter or plate. Serve immediately with celery sticks, carrot sticks and dip (blue cheese or ranch) if desired.

Using dry wings (patting and chilling uncovered) helps the skin get crisp. Many recommend baking powder in the rub and letting wings sit in the fridge. Hey Grill Hey+1
Choose fruit‑woods like apple or cherry for milder smoke; pecan or hickory provide bolder flavour but can overwhelm if over‑smoked. Don’t Sweat The Recipe
Finish with higher heat or direct flame to crisp the skin. Skip this step and the wings may turn out rubbery. Reddit+1
If you don’t have a smoker, you can achieve similar results with a grill set for indirect heat and a foil pouch of wood chips. Simply Recipes
Serve immediately—smoked wings are best fresh; sauces should be applied just before serving to retain crisp texture.

Buffalo smoked wings: After finishing, toss wings in melted butter + hot sauce for classic buffalo flavour.
Dry‑rub smoky BBQ: Skip sauce; serve wings dry‑rubbed and smoked, adding a BBQ rub of your choice after smoking.
Sweet & spicy glaze: Smoke wings dry, then brush with honey + sriracha mixture in the final 5 minutes.
Asian‑inspired: Use a rub of five‑spice + garlic powder, smoke wings, and then toss in a ginger‑soy‑honey glaze before serving.

Baking powder → cornstarch + small pinch of baking soda (helps crisp) if you prefer.
Paprika → smoked paprika for deeper flavour, or sweet paprika for milder.
Cayenne → chili flakes or chili powder if you like more heat.
Wood chunks → wood chips or pellets are fine; ensure proper smoke generation.
Butter/hot sauce mix → melted ghee + sriracha or BBQ sauce depending on flavor profile.