Smoked Lemon Pepper Wings

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WARNING! These acidic, smoky wings are incredibly irresistible!

If you’re anything like me, you’re always on the lookout for the next great wing flavor. These smoked lemon pepper wings are a crowd favorite with a massive flavor profile.

I’ll teach you how to create crispy, delectable smoked lemon pepper wings with your own flavor-packed rub and sauce.

Fresh or Frozen?

Smoked Lemon Pepper Wings

When purchasing wings, choose for fresh rather than frozen, since the texture and taste will be much superior.

When I buy wings, I always buy them as a full wing, then cut them, separating the drum and the flat at the joint.

They are simple to tear apart, and you save a lot of money for just two minutes of additional labor. When separating them, use a nice sharp chefs knife.

How to get crispy skin when smoking chicken wings

Smoked Lemon Pepper Wings

Have you ever smoked chicken wings only to be disappointed by the rubbery skin?

When wings are cooked at a low temperature, the fat in the skin does not have the opportunity to render and crisp, resulting in the dreaded leathery feel.

There are a few things you can do to achieve the crispiest skin.

First, add some cornstarch to the rub. Cornstarch aids in skin drying, resulting in less moisture and crisper skin. Toss it in with your seasoning, mix well, and then apply a good even coating all over those wings.

Another option is to set the chicken on a wire rack in the fridge for a few hours.

This aids in the drying of the wings. The lower the moisture content, the crispier the wing.

Time and temp for smoked wings

It should take around an hour to smoke these wings at 275°F.

Wings are safe to consume at 165 degrees Fahrenheit, but due to their increased fat content, they taste best cooked to 175-185 degrees Fahrenheit.

The wings will be done after an hour, but I prefer to finish them with a 5-10 minute grill over direct fire to ensure that the skin is lovely and crispy.

How to make smoked lemon pepper wings

1. Fire up the smoker

Preheat your smoker to 275F.

I used my Kamado Joe with apple wood for this cook, which complements the lemon character of the rub. For chicken, any kind of smoke wood will suffice.

This cook just need one huge piece of wood.

I set my wood piece near the burning embers rather than immediately in them. This contributes to a cleaner, more flavorful smoke character. I also prefer to let the wood piece burn for a few minutes until the thicker smoke has dissipated.

If you notice that wood pieces emit too much smoke, replace them with wood chips and add a few handfuls as required.

Also, feel free to experiment with two different types of wood at the same time and tailor it to your preference.

2. Prep your wings

Separate your wings by taking the drums from the flats and discarding the wing tips (or freeze them for later use).

Coat your wings with a binding agent, such as spicy sauce or olive oil.This makes the rub adhere better.

You may fry your wings right away or, as I indicated earlier, season them and put them in the fridge for a couple of hours to dry out; this also allows the rub to sink in.

3. Smoke the wings

When your smoker has reached 275°F, set your wings directly on the grates and shut the lid.

After 30 minutes, it’s time to turn them. Allow them to smoke for 30 minutes more to give that delightful smokey taste.

4. Make the wing sauce

A entire head of roasted garlic was utilized. To accomplish this, chop the top off the garlic, drizzle with olive oil, and bake for 30 minutes.

When you place the garlic on the roast with the wings, it will be ready when you need to prepare the sauce.

2 tsp garlic powder or 1 tbsp minced garlic may also be substituted.

Place all of the ingredients in a skillet and gently heat until the butter is completely melted. Set aside after thoroughly mixing.

5. Grill over direct heat

After an hour of smoking, your wings are nearly ready. I prefer to crisp up the skin on my wings with 7-10 minutes of direct heat. You want to be able to taste the smokey flavor, so flip them every 2-3 minutes to keep them from burning.

Pull them off when they reach around 185F internal temperature.

The good thing about chicken wings is that they are difficult to overcook. You may remove them at 165F or cook them longer to have them crisper. I guarantee they will still be juicy and tasty!

6. Sauce the wings

To finish, toss the wings in a large mixing basin with the sauce until well covered.

These wings are delicious! Sit back, grab a cold one, and share them with someone who enjoys wings as much as you do.

If you’re looking for more wing inspiration, check these out:

  • Smoked chicken wings with garlic parmesan sauce
  • Buffalo wings with blue cheese sauce
  • Easy chicken wing brine
  • Smoked Fried Wings with Honey Garlic Sauce


How long does it take to smoke chicken wings at 225?

How Long Does Smoking Chicken Wings Take? It will take roughly an hour to achieve 165 °F, the safe interior temperature for wings, if you smoke them at 225 degrees. However, the size of the wings might vary.

How long does it take to smoke wing?

Smoking chicken wings at 250 degrees F takes around 2 hours. To ensure that your chicken is done, use a thermometer to check the interior temperature. When a thermometer put into the thickest section of the chicken reaches 165 degrees F, it is done.

What is the best temp to smoke wings?

Temperature Controls

Maintain a temperature as near to 225°F as feasible. If you’re using a manual smoker or gas grill (rather than Traeger smoked chicken wings), maintain the temperature between 225°F and 250°F.

How are Hooters smoked wings made?

Smoked Chicken Wings

Our bone-in wings are marinated overnight before being smoked over hickory chips to lock in the rich, smokey flavor. Select one of our three new dry rubs – Texas BBQ, Jerk, or Garlic Habanero – or have them hand-tossed with your favorite wing sauce. We created hickory history.

Should I smoke chicken at 225 or 250?

The ideal temperature for smoking chicken is about 225 degrees. To ensure uniform cooking, preheat your smoker.

Why are my smoked wings rubbery?

The optimal temperature for cooking chicken is between 275°F and 320°F (135°C and 160°C). As you lower the temperature below this point, the skin will become rubbery. The chicken fat must be cooked into the flesh, which cannot happen when the temperature is really low.

Should you spray wings while smoking?

The most crucial reason to spray your meat is to keep it moist. Smoking is a dry procedure, therefore it’s vital to replenish some of the moisture lost. Spritzing will keep your meats moist and tender while also allowing them to cook more evenly.

Can you overcook smoked wings?

It should take around 90 minutes to smoke your wings until they reach an internal temperature of 165°F. What’s the deal with my rubbery smoked wings? If the heat is too low or the wings are overdone, they might turn rubbery.

How long should you smoke wings at 250?

Preheat your smoker to 250°F and load it with your chosen wood. Close the cover and smoke the wings for 30 minutes on the grill grates.

Should you use a water pan when smoking wings?

Preheat the wood splits and place a water pan in the smoker. HOT TIP – Adding moisture to the smoke chamber with a water pan is optional, although it might cause condensation beneath the smoker top. Adding spices, beer, or wine to the water pan may offer an extra layer of flavor to your dish.

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