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Garlic Chili Smoked Chicken Wings

Garlic Chili Smoked Chicken Wings
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Master the art of Garlic Chili Smoked Chicken Wings with this flavorful recipe blending smoky depth, spicy heat, and garlicky aroma. Crispy on the outside and tender on the inside, these wings are perfect for barbecues, game days, or cozy dinners. Simple ingredients and customizable spice levels make it ideal for every cook who loves bold, satisfying wings.

Ingredients

Scale

Main Ingredients

  • 2 lbs fresh chicken wings, skin-on
  • 4 garlic cloves, freshly minced
  • 1 tbsp chili powder (adjust to taste)
  • 1 tbsp smoked paprika
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp salt
  • ½ tsp black pepper
  • Wood chips for smoking (applewood or hickory, about 2 cups)

Instructions

  1. Prep the Wings: Pat the chicken wings dry thoroughly using paper towels. Removing surface moisture is essential to achieving crispy skin. Trim any excess skin or feathers if present.
  2. Make the Garlic Chili Marinade: In a mixing bowl, combine minced garlic, chili powder, smoked paprika, olive oil, lemon juice, salt, and black pepper. Stir well to create a flavorful marinade base.
  3. Coat and Marinate: Toss the wings in the marinade until evenly coated. Cover the bowl and refrigerate for at least 1 hour or up to overnight to allow flavors to deeply penetrate the meat.
  4. Prepare the Smoker: Preheat your smoker to 225°F (107°C). Add your preferred wood chips, such as applewood for mild smokiness or hickory for a stronger flavor. Maintain steady heat throughout cooking.
  5. Smoke the Wings: Arrange the wings in a single layer on the smoker rack, leaving space between each piece to allow even smoke circulation. Smoke for 1.5 to 2 hours until the internal temperature reaches 165°F (74°C) and wings develop a slight crisp on the skin.
  6. Crisp the Wings: To achieve irresistible crispy skin, finish the wings on a hot grill or under a broiler for 5-7 minutes. Watch closely to avoid burning while transforming the wings from tender and smoky to perfectly crispy.

Notes

  • Dry the wings thoroughly before seasoning for optimal crispiness.
  • Use a meat thermometer to ensure wings reach an internal temperature of 165°F (74°C).
  • Experiment with different wood chips like apple, cherry, or hickory to modify smoky flavor intensity.
  • Marinate the wings overnight to enhance flavor and tenderness.
  • Do not overcrowd the smoker/rack; keep space for even smoke and heat circulation.
  • For a spicy honey glaze, drizzle honey mixed with extra chili flakes after smoking.
  • For a low-sodium or milder heat version, reduce salt and substitute chili powder with smoked paprika.
  • Vegan alternative: use smoked tofu or cauliflower florets with the same seasoning.
  • To intensify smoky flavor, double the wood chips or add a few drops of liquid smoke.
  • Add fresh herbs like thyme or rosemary to the marinade for an herbal twist.

Nutrition

Keywords: chicken wings, garlic chili wings, smoked chicken, BBQ wings, spicy wings, crispy chicken wings, game day recipe, smoked paprika, garlic wings

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