Hickory Smoked Wings
Tender, smoky chicken wings with a sticky glaze, baked low and slow to crispy perfection. Perfect for game day, parties, or whenever you crave restaurant-quality wings at home.
- Total time
- 55 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 3 pounds chicken wings, drummettes and flats separated
- 2 tablespoons hickory smoke powder
- 1 tablespoon paprika
- 3 tablespoons brown sugar
- 1 unit salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- 1
Set the oven to 250°F and wait until the preheat light or beep signals it is ready, about 10 minutes.
- 2
Pat the chicken wings dry with paper towels, pressing gently on both sides to remove surface moisture so they will crisp during baking.
- 3
Place the wings in a large bowl and drizzle with 2 tablespoons olive oil, then toss with your hands until every piece is coated.
- 4
Sprinkle the hickory smoke powder, paprika, brown sugar, salt, and pepper over the wings, then toss again until the seasonings are evenly distributed.
- 5
Spread the wings in a single layer on two large rimmed sheet pans, leaving about 1 inch between pieces so hot air can circulate around them.
- 6
Place both pans in the 250°F oven on the upper and middle racks and bake for 30 minutes until the surface looks dry and the meat no longer releases juice when pierced.
- 7
Increase the oven temperature to 425°F, then place both pans back into the oven for 15 to 20 minutes until the skin turns the color of honey with brown edges.
- 8
Remove the pans from the oven and let the wings rest for 2 minutes before serving so the juices settle and the skin stays crispy.
Tools you’ll need
- oven
- two large rimmed sheet pans
- large mixing bowl
- paper towels
- measuring spoons
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