Print

Garlic Chili Smoked Chicken Wings

Garlic Chili Smoked Chicken Wings
Print Recipe

Experience bold, smoky, and garlicky flavors with these Garlic Chili Smoked Chicken Wings. Perfectly crispy on the outside and juicy inside, these wings offer a harmonious blend of smoky heat, fresh garlic, and a touch of sweetness balanced by bright lemon juice. Ideal for gatherings, game days, or a flavorful weeknight dinner, this recipe is easy to prepare and customizable to your preferred spice level.

Ingredients

Scale

Chicken Wings

  • 2 lbs fresh whole chicken wings

Marinade & Seasonings

  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tsp chili powder
  • 2 tsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice
  • Optional: hot sauce to taste

Instructions

  1. Prepare the Wings: Pat the chicken wings dry thoroughly with paper towels to remove excess moisture, ensuring crispier skin and better smoke absorption.
  2. Make the Marinade: In a bowl, combine olive oil, minced garlic, chili powder, smoked paprika, brown sugar, salt, and black pepper. Toss the wings thoroughly in this mixture, making sure each wing is evenly coated.
  3. Preheat and Prepare the Smoker: Heat your smoker to 225°F (107°C). Use wood chips such as hickory or applewood to impart balanced smokiness without overpowering the garlic and chili flavor.
  4. Smoke the Wings: Arrange the wings on the smoker rack with spacing between each for proper airflow. Smoke for 1.5 to 2 hours until the internal temperature reaches 165°F (74°C) and the skin is crisp.
  5. Finish on High Heat: For extra crispy skin, finish the wings on a hot grill or under the broiler for 3-5 minutes per side, watching closely to avoid burning.
  6. Add Fresh Lemon Juice and Serve: Once cooked, squeeze fresh lemon juice over the wings to brighten and balance the robust flavors before serving.

Notes

  • Thoroughly dry wings before marinating to achieve the crispiest skin.
  • Use quality wood chips for consistent smoke flavor.
  • Marinate wings for at least 30 minutes, ideally overnight, for deeper flavor penetration.
  • Do not overcrowd the smoker to ensure even cooking and smoke circulation.
  • Use a meat thermometer to confirm wings have reached a safe internal temperature of 165°F (74°C).

Nutrition

Keywords: Garlic chili smoked chicken wings, smoky chicken wings, spicy wings, game day wings, smoked chicken recipe

Find it online: https://marycorner.com/garlic-chili-smoked-chicken-wings/