Ingredients
- 2 lbs chicken wings
- 2 tbsp olive oil or avocado oil
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional, for a bit of heat)
- 1 tsp dried thyme (or any preferred dried herbs)
- Optional garnish: chopped fresh parsley, lemon wedges
Instructions
- Prep the Wings:
- Pat the chicken wings dry with paper towels. Dry wings absorb the smoke better, giving a rich smoky flavor.
- In a large mixing bowl, toss the wings with olive oil until coated.
- Season the Wings:
- In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and thyme.
- Sprinkle the seasoning mix over the wings, tossing to coat evenly.
- Preheat the Smoker:
- Preheat your smoker to 225°F (about 107°C). For wood chips, hickory, applewood, or pecan wood pair well with chicken wings.
- Smoke the Wings:
- Place the wings directly on the smoker rack, leaving a bit of space between each wing.
- Smoke for 1.5 to 2 hours, or until the wings reach an internal temperature of 165°F. If you prefer a crispier skin, you can increase the temperature to 375°F in the last 10-15 minutes or finish the wings on a grill over medium-high heat for about 5 minutes per side.
- Serve:
- Remove the wings from the smoker and let them rest for a few minutes.
- Garnish with chopped parsley or a squeeze of lemon if desired, and serve warm.
Tips
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Dipping Sauce: Pair with a keto-friendly dipping sauce like ranch or blue cheese.
