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Garlic Chili Smoked Chicken Wings

Garlic Chili Smoked Chicken Wings
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Garlic Chili Smoked Chicken Wings deliver tender, smoky wings infused with robust garlic and zesty chili flavors. Perfectly seasoned and slow smoked, these wings offer a perfect balance of heat, savoriness, and a touch of caramel sweetness. Easy to prepare and versatile in cooking methods, they’re a crowd-pleasing appetizer ideal for barbecues, parties, or cozy nights in.

Ingredients

Scale

Chicken Wings

  • Fresh whole chicken wings (quantity as desired, typically 2-3 pounds)

Marinade & Seasoning

  • 4–5 garlic cloves, freshly minced
  • 2 tablespoons chili powder (adjust to taste)
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • Hot sauce (optional, 1-2 teaspoons for extra spice)

Garlic Chili Sauce (for serving)

  • 2 garlic cloves, minced
  • 1 teaspoon chili flakes
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey or brown sugar

Instructions

  1. Prepare the Wings: Pat your chicken wings dry with paper towels to remove excess moisture. This helps achieve crispy skin and allows the smoke to penetrate better.
  2. Make the Marinade: In a bowl, combine minced garlic, chili powder, smoked paprika, brown sugar, olive oil, lemon juice, salt, and black pepper. Whisk together until smooth. Toss the wings thoroughly in this mixture, making sure each piece is well coated.
  3. Marinate for Flavor: Cover the wings and refrigerate for at least 2 hours, preferably overnight, to let the flavors deeply penetrate the meat.
  4. Preheat Your Smoker: Set your smoker to 225-250°F (107-121°C). Prepare your preferred smoking wood such as hickory or applewood for a subtle sweetness.
  5. Smoke the Wings: Arrange wings on the smoker rack without overcrowding. Smoke for 1.5 to 2 hours, flipping halfway through to ensure even cooking and smoke distribution.
  6. Optional High-Heat Finish: For extra crispiness, transfer wings to a hot grill or oven at 425°F (218°C) for 5-8 minutes. Watch closely to prevent burning while achieving a crispy exterior.
  7. Serve with Garlic Chili Sauce: While wings rest, prepare a quick garlic chili sauce by mixing minced garlic, chili flakes, lemon juice, olive oil, and honey or brown sugar. Toss wings in this sauce before serving for an added flavor boost.

Notes

  • Dry wings well for maximum smoke flavor and skin crispness.
  • Adjust chili powder and hot sauce levels to customize heat to your liking.
  • Use fruitwoods like apple or cherry for a sweeter smoke flavor that complements garlic.
  • Do not overcrowd the smoker rack to allow even cooking and smoke circulation.
  • Let wings rest after cooking to allow juices to redistribute, ensuring tenderness.

Nutrition

Keywords: Garlic chili smoked chicken wings, smoky chicken wings, spicy grilled wings, barbecue wings, smoked chicken appetizers, gluten free wings

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