Description
Discover the perfect blend of smoky, spicy, and garlicky flavors with these Garlic Chili Smoked Chicken Wings. Tender on the inside and coated with a flavorful garlic-chili glaze, these wings are easy to make and perfect for grilling, smoking, or baking. Ideal for game days, cookouts, or casual gatherings, they offer a bold and irresistible crowd-pleaser.
Ingredients
Scale
Chicken Wings
- 2 lbs fresh chicken wings, whole with tips removed
Garlic Chili Rub
- 4 cloves fresh garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika (or regular paprika if unavailable)
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Smoking/Grilling
- Wood chips (hickory or applewood), soaked for 30 minutes
- Chili flakes (optional, to taste)
Instructions
- Prepare the Wings: Pat the chicken wings dry with paper towels to ensure crispy skin. Remove the wing tips if not already removed, then place the wings in a large bowl ready for seasoning.
- Make the Garlic Chili Rub: In a small bowl, combine minced garlic, chili powder, smoked paprika, brown sugar, salt, pepper, and olive oil. Mix thoroughly until it forms a smooth, sticky paste that will evenly coat the wings.
- Coat the Wings Evenly: Toss the wings in the garlic chili rub, ensuring every piece is fully covered. Allow them to marinate for at least 30 minutes, or up to 2 hours for deeper flavor infusion.
- Preheat the Smoker or Grill: Heat your smoker or grill to 225-250°F (107-121°C). Add your choice of soaked wood chips such as hickory or applewood to generate authentic smoke flavor.
- Smoke the Wings: Lay the wings in a single layer on the grill grate or smoker tray. Smoke for 1.5 to 2 hours, turning occasionally to ensure even cooking and smoke absorption. Wings are done when internal temperature reaches 165°F (74°C).
- Finish with High Heat: Increase the grill heat or transfer wings to a preheated oven at 425°F (218°C) for 5-10 minutes to crisp the skin. Watch closely to avoid burning while achieving perfect crispiness.
Notes
- Dry wings before seasoning for the crispiest skin.
- Smoke at low temperatures to ensure tender meat and rich flavor.
- Choose wood chips based on desired smoke intensity: hickory for strong, applewood for mild and fruity.
- Allow wings to rest a few minutes after cooking to lock in juices.
- For added flavor layers, brush on extra garlic-chili sauce during the last 10 minutes of cooking.
Nutrition
- Serving Size: 5 wings
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 95 mg
Keywords: garlic chili smoked chicken wings, smoked wings, spicy chicken wings, grilled chicken wings, crowd-pleaser appetizer, game day wings, smoky chicken wings