Ingredients:

  • 3 lbs Chicken Wings (party style, split into flats and drums)
  • 1.5 tbsp Aluminum-free Baking Powder
  • 1 tbsp Kosher Salt
  • 1 tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Coarse Black Pepper
  • 1/4 tsp Cayenne Pepper

Instructions:

  1. Dry the wings. Pat every single wing with paper towels until they are bone dry. Note: Moisture is the enemy of a crispy finish.
  2. Mix the rub. Combine the baking powder, salt, paprika, garlic, onion, pepper, and cayenne in a small bowl.
  3. Coat the poultry. Toss the wings in a large bowl with the rub until every nook and cranny is covered.
  4. Preheat the smoker. Set your pit to 225°F using hickory or oak pellets.
  5. Initial smoke. Place the wings on the grates and smoke for 45 minutes until the skin begins to tighten.
  6. Increase the heat. Crank the smoker temperature up to 400°F. Note: This transition is where the baking powder starts its magic.
  7. Final crisping. Cook for another 20 to 30 minutes until the skin is bubbling and dark golden brown.
  8. Check the temp. Ensure the internal temperature has reached at least 165°F.
  9. Rest the wings. Move them to a platter and let them sit for 5 minutes until the juices redistribute and the skin hardens.
  10. Final inspection. Tap the skin with a fingernail; it should sound hollow and firm.