Juicy Smoked Chicken Wings - Carlitos Way
85 minServes 6100K SHU
Prep 10mCook 75m
There's something about juicy smoked chicken wings that ruins all other wings for you. Once you've had wings that have spent a slow hour over real wood smoke (skin crisp, meat pulling clean off the bone, every bite carrying that low, woody hum), the deep-fryer version just feels loud. This is my personal go-to: a low-fuss, high-impact recipe I throw on the smoker on weekends, finish with a generous pour of Carlos' Consuming Fire Hot Sauce, and serve with cold celery, carrots, and a creamy dip. Carlitos Way. If you've got a pellet smoker, a bag of party wings, and 75 minutes, you're in business.
Ingredients
Serves 6
Method
- 1Fire up the smoker: Preheat your smoker to 350°F and load it with good pellets. Traeger Gourmet Blend gives you a balanced fruitwood-and-hickory profile that flatters poultry without overpowering it.
- 2Dry the wings: Pat the wings completely dry with paper towels. This is the single biggest factor in crispy smoked wings: moisture is the enemy of bark. The drier the skin, the better the rub sticks and the cleaner the smoke ring.
- 3Season generously: Sprinkle the rub all over the wings, coating every piece on both sides. Don't be shy, wings have a lot of surface area to flavor.
- 4Smoke for 75 minutes: Lay the wings out in a single layer on the grates and close the lid. Smoke for 1 hour 15 minutes, until the skin is deep amber and the chicken hits a safe internal temperature of 165°F (74°C) at the thickest part.
- 5Prep the sides: While the wings finish, slice the celery into thin sticks and pile it alongside the baby carrots. Pour your dressing into a small bowl.
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