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Try SavoraHickory-Smoked & Crisped Jumbo Wings with Dry Heat
These aren't your average wings! Jumbo wings are slow-smoked with hickory until fall-off-the-bone tender, then quickly crisped up for that perfect bite. Forget the buffalo sauce – we're going all-in on a flavorful dry rub that brings the heat and keeps things deliciously messy-free.
Ingredients
- Jumbo Chicken Wings2 lbs
- Hickory Wood Chips2 cups
- Olive Oil2 tablespoons
- Paprika2 tablespoons
- Brown Sugar1 tablespoon
- Garlic Powder1 tablespoon
- Onion Powder1 tablespoon
- Cayenne Pepper1 teaspoon
- Black Pepper1 teaspoon
- Salt1 teaspoon
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Learn MoreMethod
Prepare your smoker: Soak hickory wood chips in water for at least 30 minutes. Prepare your smoker to maintain a temperature of 225-250°F (107-121°C).
Prep the wings: Pat the jumbo wings dry with paper towels. Lightly coat them with olive oil.
Make the dry rub: In a bowl, combine paprika, brown sugar, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix well.
Season the wings: Generously coat the wings with the dry rub, ensuring they are evenly covered.
Smoke the wings: Place the wings in the smoker and smoke for 2.5 - 3 hours, or until the internal temperature reaches 175-185°F (79-85°C). The wings should be tender.
Crisp the wings (Option 1: Flash Fry): Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Fry the wings in batches for 1-2 minutes, until the skin is crispy.
Crisp the wings (Option 2: Sear): Heat a large cast-iron skillet over high heat. Sear the wings in batches for 1-2 minutes per side, until the skin is crispy.
Serve: Remove the wings from the fryer or skillet and let them cool slightly. Serve immediately and enjoy!
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