Succulent Smoked Chicken Wings Recipe

These smoked chicken wings will by flying off the platter wherever they're served. This appetizer recipe is great for parties and picnics. It's a great tailgating snack, too! Just make a batch before you go, and warm them up when you get to the stadium.

Nicely Browned Smoked Chicken Wing Sections On a White Platter

Chicken wings contain a lot of connective tissue, and that means that they have a lot of flavor. They are also one of the least expensive cuts from the chicken, which is good news, especially these days.

Buy as many wings as you'll need for your get together. If there are going to be big eaters around, figure on at least a half-pound per person. Rinse the wings, then trim off the tips...that puny little section with the pointy end. Separate the remaining sections.

Don't throw those tips away! Put them all in a sauce pan with just enough water to cover, along with a little onion, celery and a carrot or two. Bring up slowly to a simmer over low heat. Continue to simmer for an hour. Strain of the liquid and you'll have some rich chicken broth.

Cooking Smoked Chicken Wings

Season the wing sections with salt, paprika, black pepper and cayenne pepper to taste. Fire up the smoker, with the temperature at 300°F. Put a foil packet of smoke wood on top of the charcoal or next to the electric element. Put the wings on and let 'em smoke.

You want these to be fall-off-the-bone tender. Leave them in for one hour, then start checking them. When done, remove and serve. A small bowl of ranch dressing or bleu cheese dressing served alongside the wings will cool down the heat of the cayenne pepper.