Crispy Smoked Chicken Wings

Ingredients

• 3 lb cut up chicken wings and flats

• 2 tbsp baking powder

• 1 tbsp kosher salt

• sauce of your liking

• celery

• Bleu cheese dressing

Preparation

Set Smoker on 225F

Remove the wings from their packaging and pat them throughly dry with paper towels.

Sprinkle with the salt

Place in a gallon plastic storage bag and add the baking powder, shake / massage in until well coated with the baking powder. If you have time these can also be placed open on a sheet pan with baking rack in the refrigerator overnight to help dry out the skin even more.

Place wings on a sheet pan with baking rack into the smoker for at least two hour.

Turn up the smoker to 425F and cook the wings to in internal temperature of 180F. This crisps up the skin and allows for more smoke to get onto the wings. The internal temp can vary and it wont hurt the wings to go over 180.

As an alternative crisping method you can preheat an oven to 450 and take the wings directly from the smoker to the preheated oven. Cook up to 180F or until golden brown and crispy.

Another crisping method is to flash fry the wings as soon as they come off the smoker. Have the oil hot to 375F and fry the wings until crispy and golden brown.

Toss wings with the sauce of your liking. Serve Immediately with celery and bleu cheese dressing

Urban Cowgill May 2021