Smoked Chicken Wings with Sweet Heat Rub

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 105 min · Chicken · gluten-free, keto, low-carb, high-protein

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Ingredients

• 1 lb chicken wings, split
• 1/4 tbsp aluminum-free baking powder
• 3/4 tsp kosher salt
• 3/4 tbsp dark brown sugar
• 1/4 tbsp smoked paprika
• 1/4 tsp cayenne
• 3/4 tsp garlic powder
• 1/4 tsp onion powder
• 3/4 tsp chili powder
• 1 tbsp honey
• 1 tbsp unsalted butter
• 1/4 tbsp cider vinegar

Method (tap to check — screen stays awake)

1. Pat the wings bone dry and toss with the baking powder and salt; the baking powder raises the skin's pH so it crisps instead of turning to leather at smoker temperatures.
2. Rest them uncovered on a rack in the fridge for 1 hour.
3. Toss with the brown sugar, paprika, cayenne, garlic and onion powder and chili powder.
4. Smoke at 250°F over pecan for 60 minutes, until the skin is dry to the touch and set.
5. Raise the smoker to 400°F, or move the wings over direct heat, and cook 12-15 minutes turning once, until the skin crackles and the wings read 185°F.
6. Melt the butter with the honey and vinegar, toss the hot wings through it and serve immediately — they lose their crackle within ten minutes.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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