🔥 Prep Time: 15 minutes
🔥 Cook Time: 1.5 - 2 hours
🔥 Smoker Temp: 250-275°F
🔥 Wood Choice: Hickory, Cherry, or a blend
Ingredients
- 3 lbs chicken wings (drums & flats)
- 2 tbsp baking powder (for extra crispiness, optional)
- 3 tbsp BBQ Crack Rub (or more to taste)
- 3 tbsp Jivin' Hive (or more to taste)
- 1 tbsp olive oil (or melted butter)
- Your favorite BBQ sauce (optional, for finishing)
Instructions
1. Prep the Wings
- Pat the wings completely dry with paper towels. Removing excess moisture helps with crispier skin.
- Toss the wings in a bowl with olive oil (or melted butter) to help the rub stick.
- If you want extra crispy wings, mix the baking powder with the rub before applying.
- Coat the wings generously with a mix of BBQ Crack Rub and Jivin' Hive, making sure all sides are evenly covered.
2. Fire Up the Humphrey’s Smoker
- Set up your smoker to run at 250-275°F using your preferred wood (hickory or cherry work great).
- Use a water pan to maintain moisture but don’t overdo it—you want crispy skin.
3. Smoke the Wings
- Place the wings directly on the smoker grates, leaving space between each for good airflow.
- Smoke for 90 minutes or until they reach an internal temp of 175-185°F (this ensures tender and juicy wings).
- For extra crispy skin, bump the temp to 300°F for the last 10-15 minutes or finish over direct heat on a grill.
4. Sauce or Not?
- If you like dry-rub wings, take them off and let them rest for 5 minutes.
- If you want saucy wings, toss them in your favorite BBQ sauce (My favorite is Awesome Sauce) and throw them back on the smoker for 5-10 minutes to let the sauce set.
5. Serve & Enjoy!
Pair these smoky wings with ranch, blue cheese, or just eat them straight up! There's a reason wings are the #1 most consumed food on the day of the big game! Let us know if you make are recipe by tagging us or using #Humphreysrecipes!