Crispy Smoked Chicken Wings
These smoked chicken wings get a double hit of flavor from TexasBBQRub and a quick skillet crisp. Low-and-slow smoke followed by a pan sear gives you the best of both worlds -- tender, smoky meat with golden, crunchy skin.
This recipe uses
TexasBBQRub Original
2-time American Royal People's Choice Award winner. Classic Texas flavor: bold, slightly sweet, hint of heat. Perfect for all BBQ.
Shop TexasBBQRub Original →Ingredients
- 2 lb fresh chicken wings, washed and patted dry
- 1/4 cup TexasBBQRub (Original or Texas Wild)
- 1/4 cup peanut oil (or canola) for the skillet
- 2 Tbsp butter, cut into cubes
- 1/4 cup Texas Pepper Jelly (optional for a sweet-heat glaze)
- 1/4 cup your favorite wing sauce (buffalo, honey-garlic, etc.)
- Sprig of fresh rosemary or thyme (optional, for smoke)
Instructions
- Rub and Rest: Place wings in a large zip-top bag, add TexasBBQRub, seal and shake until evenly coated. Let sit 15 min at room temperature.
- Preheat Smoker: Set smoker to 225 degrees F. Add a mix of fruit wood (apple or cherry) and a few hickory chunks for balanced flavor.
- Smoke: Arrange wings in a single layer on the grate, skin side up. Smoke 1.5 hours, turning once halfway for even smoke exposure.
- Crisp the Skin: Heat a large skillet over medium-high, add peanut oil, then the smoked wings. Saute 2-3 min per side until the skin is golden-crisp.
- Glaze: Reduce heat, add butter, wing sauce, and Texas Pepper Jelly (if using). Toss wings for 1-2 min, coating them in the glossy glaze.
- Rest and Serve: Transfer to a platter, let rest 3 min, then drizzle any remaining glaze. Serve hot.
Bill's Pitmaster Tips
- The skillet crisp after smoking is what makes these wings special — you get smoke flavor AND crunch.
- Don't skip the pepper jelly glaze. It's the perfect sweet-heat finish.
Pro Tips
- Chicken must reach an internal temperature of 165 degrees F. Use a probe in the thickest part of a wing without touching bone.
- Salt the wings lightly (1/2 tsp kosher salt) 1 hr before rubbing for extra moisture retention.
- Pat wings completely dry before applying rub; a dry surface renders better crispness.
- Apple + hickory gives a sweet-smoky backdrop that pairs perfectly with the pepper jelly.
- If making 4 lb of wings, keep the smoker temperature steady and add wings in a second rack after the first batch is done; they will finish together in the skillet.
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