Featured Recipe

Spiced Smoked Hickory Wings

Name: Spiced Smoked Hickory Wings
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 6 servings
Ingredients: 2 1/2 teaspoons coarse kosher salt; 2 1/2 teaspoons ground white pepper; 1 teaspoon chipotle powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon ground cumin; 28 chicken wings; 1 cup smoky spicy BBQ sauce; hickory wood chunks or chips for smoking; grill oil or neutral oil for greasing grates

By Kate

Created on 26 January 2026

Chicken wings rubbed with a modified dry spice mix, smoked over indirect heat using hickory wood. Seasoning blends coarse kosher salt, ground white pepper instead of black, smoked paprika swapped for chipotle powder, plus garlic and onion powders, with added ground cumin for depth. Wings air-dried or towel-patted for skin crispness. Grilled around 425°F, rotating regularly, finishing with spicy BBQ glaze caramelized on hot indirect heat. Rest before serving. Focus on visual crunch and caramelized sauce sheen as key checkpoints for doneness.

Prep: 20 min

Cook: 28 min

Total: 48 min

Serves: 6 servings

grilling barbecue chicken appetizers

Introduction

Crunchy chicken wings with a smoky bite. Skip the endless frying. Let indirect grill smoke do the heavy lifting while you nail seasoning balance. Dry skin is non-negotiable—damp wings mean soggy results. Spice blend tweaked for brightness and depth—white pepper swapped in for a sharper, cleaner zing; chipotle powder adds nuanced smoky heat over plain paprika. Hickory chips coughing out fragrant smoke mix with caramelizing BBQ sauce bubbling into a sticky, flavor-packed crust. Watch that skin blister for best crunch. No babysitting needed, just timed turns and trust your eyes and nose.

Ingredients

2 1/2 teaspoons coarse kosher salt

2 1/2 teaspoons ground white pepper

1 teaspoon chipotle powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground cumin

28 chicken wings

1 cup smoky spicy BBQ sauce

hickory wood chunks or chips for smoking

grill oil or neutral oil for greasing grates

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About the ingredients

Salt quantity bumped slightly for better seasoning penetration given the longer cooking time. White pepper clears up the muddiness black sometimes leaves, and chipotle powder injects a subtle smoky heat that pairs naturally with hickory smoke. Added cumin for earthiness and complexity. Wings need to be very dry before seasoning—to crisp skin and help rub adhere. Use high smoke point oil like grapeseed or refined avocado oil for greasing grates avoid flare-ups and sticking. Hickory wood provides classic southern smoke flavor. Can swap with apple wood for milder sweetness or mesquite for intense smoke punch, but adjust amounts carefully.

Method

Pat the chicken wings dry with paper towels or leave uncovered in fridge for 2-3 hours to dry out skin. Moisture kills crispness so don’t skip this step.

Mix dry rub in small bowl: kosher salt, white pepper, chipotle powder, garlic powder, onion powder, cumin. White pepper has a cleaner, sharper bite than black pepper and won’t blacken, chipotle adds smoky heat—keeps things interesting.

Toss half the rub into wings in a large bowl. Mix thoroughly coating all surfaces. Sprinkle remaining rub; toss again. Let sit while fire is prepared. That brief rest helps flavors penetrate.

Prepare grill for indirect heat smoking: pile coals on one side only. Keep grate clean and oil well with high smoke point oil to prevent sticking.

Add hickory wood chunks directly on hot coals. Wait for smoke to start rolling - thick but not acrid. Target grill temp about 425°F; hotter dries out skin too fast.

Place wings on cool side of grill, not over coals. Close lid. Listen—the slow crackle of fat rendering. Cook ~28 minutes turning every 7-9 minutes until skin blisters and turns deep golden brown.

Brush wings liberally with spicy BBQ sauce. Cook another 2-3 minutes over indirect heat just until sauce bubbles and caramelizes—watch closely, sauce sugars burn fast.

Remove wings, let rest 5 minutes so juices redistribute and sauce firms slightly. Serve with extra sauce for dipping or drizzle.

Note visual cues: golden crisp skin with tiny blistering bubbles, rich mahogany color where sauce caramelized, and faint hickory smoke aroma—knock on flavor.

If grill temps spike, move wings farther from coals or add cooler air vents to avoid flare-ups.

No smoker? Use charcoal grill with wood chips in foil packet poked with holes near coals. Adjust cook time since smoke intensity less controllable.

For substitutions: use smoked sea salt if no kosher salt; paprika works if no chipotle; onion flakes can replace powder but grind slightly finer.

Technique Tips

Dry wings first. Crisp skin wins here—any moisture turns the texture limp. Rub seasoning in two batches, tossing thoroughly ensures no clumps, even coverage that penetrates skin surface. Build a two-zone fire—hot coals one side and cool zone other side. Smoke aroma should be thin blue wisps, thick black smoke means incomplete combustion; reduce airflow. Turn wings every 7-9 minutes to avoid hot spots burning skin but keep them moving enough for even pigment and fat rendering. Brush BBQ sauce last 2-3 minutes only; high sugar burns quick. Rest wings off heat to keep heat steady inside and let juices settle. Visual cues trump timers here—golden skin with blistered bubbles signals done. Too pale or shiny means cook longer.

Chef's Notes

💡 Drying wings is a must. Moisture ruin crispness. Leave uncovered in fridge—2-3 hours. No shortcuts. Pat dry if short on time.
💡 Rub wings in batches, ensure even coverage. Toss thoroughly. Double-dip for penetration, no clumps. Helps seasoning adhere better.
💡 Indirect heat key. Pile coals to one side. Keeps skin from burning but allows even cooking. Aim for 425°F. Check temps regularly.
💡 Watch for smoke. Thin blue wisps mean good. Thick black smoke ruins flavor. Adjust airflow if needed. Control smoke to enhance taste.
💡 Timing isn’t everything. Visual cues essential. Look for golden skin, tiny blisters show doneness. Brush BBQ sauce at end—burns quickly.