One of the challenges when smoking chicken wings is keeping them fro. My smoker fuel of choice is the pit boss. Then, flip the wings and add more chips if necessary. Add your soaked wood chips to the tray and close the door. Set your smoker to 250 degrees. Mix 1 tablespoon salt, pepper, and cajun seasoning in a small bowl to make dry rub. Mix well to ensure they're thoroughly combined. Chicken wings start out low and slow. On the day of the cook, give the wings a quick rinse in a colander to remove excess dressing. With your smoker at our target temperature, place your chicken wings on the grates, close the lid, and cook.
If you don’t do this you run the risk of your wings steaming in the smoker, creating a rubbery skin. Mix 1 tablespoon salt, pepper, and cajun seasoning in a small bowl to make dry rub. Cook chicken wings in the preheated smoker until tender, 1 to 1 1/4 hour. Once at temperature, open your smoker up and spread out your chicken wings evenly. In this step, make sure that you take full advantage of the available cooking surface. Why are my smoked wings rubbery? One of my favorite parts of smoking food with a pellet grill is how simple it is to maintain a consistent temperature. With your smoker at our target temperature, place your chicken wings on the grates, close the lid, and cook. Place the wings in a clean freezer bag and add a liberal amount of your favorite rub. For smoked wings, sauce is typically served after cooking, as a dipping sauce. Heat a smoker to 225 degrees f (110 degrees c) according to manufacturer's directions.
