Smoked Wings Recipe with Spicy Mustard Sauce
This smoked wings recipe is: Gluten Free, Paleo, Primal, Low Carb & Wheat Belly Friendly!
It’s time I broke out the smoker for the blog. For years I avoided smoking food. I have been in some kitchens where there has just been too much smoke and the dish just tasted like eating an ashtray. Nobody wants that. My thought simply was that smoking food was too unpredictable and very difficult to fix if it didn’t come out correctly. The good news is that after smoking various foods successfully for the past year my attitude and opinion of smoking proteins has changed significantly.
With the right wood chips and the judicious use of smoke, the possibilities are endless. From a light smoke (like what we are going to do to this smoked wings recipe) to a longer smoke, you can add layers of flavor to your food which are hard to attain otherwise. In addition, smoking leaves food just so juicy and tender due to the low temps.
For this smoked wings recipe we are going to use applewood chips which add in a really delicate smoked flavor. To prepare the chips, use a large bowl and add in about a cup of chips and HOT water. Try to put the chips in at least an hour before you are going to start smoking so they get a good soak.
As you can see below, I’m using a Masterbuilt smoker. The max temp for this unit is 275 degrees. I rarely go past 200, but for this wing recipe you will want to take it to about 275 to start. The air damper is also at full throttle, allowing the smoke to really pass over the food. After an hour, we’re going to drop the temp down to 195 for an additional hour. The final step is to crank the oven to 500 degrees and get the skin nice and crisp. It’s going to be so delicious.
QUICK COOKING TIP: For this smoked wings recipe, we are going to use a wet rub on the wings. I have always found that wings stick more to surfaces than just about any other protein. The easiest way to apply the wet rub is to add the oil and spices to a large mixing bowl. Mix them together and toss in the wings on top. Use a rubber spatula and mix the wings around for 2-3 minutes. You’ll see all the spicy goodness coat all the nooks and crannies of each wing. Once they are all coated, you’re ready to start smoking!
Let’s get this smoked wing recipe going…
- 30 wings
- 2 TBSP Granulated Garlic
- 1 TBSP Granulated Onion
- 1 TSP Kosher Salt
- 1/4 TSP Cayenne
- 12-15 Cranks of Fresh Cracked Pepper
- 3 TBSP Olive Oil
- 4 TBSP Grass Fed or Organic Butter
- 1 TBSP Granulated Garlic
- 1 TBSP Granulated Onion
- Pinch of Kosher Salt
- Couple grinds of Fresh Cracked Pepper
- 1/4 Cup Yellow Mustard
- 1/4 Cup Ballpark Mustard
- 1/4 Cup Franks Red Hot
- Crank the smoker to 275 degrees. Open the air damper completely. Set the time for 2.5 hours.
- When it has come to temp, add in 1/2 cup soaked Applewood chips.
- While it is coming to temp, add all the spices for the wings to a large mixing bowl. Add in the olive oil and combine.
- Add in the wings to the spice mixture and mix for 2 minutes or so, or until the wings are completely coated.
- Using tongs, add the wings into the smoker box.
- After 1 hour, reduce the temp on the box to 195. Don't add in more wood chips. Cook at 195 for an additional hour.
- In a small saucepan, add in the butter and melt.
- Add in all remaining ingredients and cook for 5-7 minutes or until incorporated.
- If the sauce sits, it may start to break. Just whisk again for a couple turns and you'll be ok.
- After the wings are done in the smoker, bring your oven to 500 degrees.
- Line a baking sheet with foil and spray with non-stick cooking spray or spray olive oil.
- Add the smoked wings in a single layer and place in the oven.
- The wings will start to crisp up in about 5-7 minutes. Remove when your desired level of doneness is achieved.
- Either eat plain or add on the spicy mustard sauce. To really coat the wings with the sauce, get another mixing bowl out and add some sauce into the bottom. Add in some wings and mix with a rubber spatula.
- Eat hot and enjoy!
Final Thoughts on the Smoked Wings Recipe with Spicy Mustard Sauce
This smoked wings recipe leaves the meat tender with a delicate smokey flavor. When you fire them off in a 500 degree oven to crisp the skin and then add on the sauce… wow. They’re uniquely delicious. No need to go out for wings again, that’s for sure. Soon I’ll post up a recipe for my Oven Baked Wings if you don’t have a smoker. I’ve been asked by one of our readers to make some sweet and spicy thai chili wings which are off the hook!
Post up your thoughts or if you tried this recipe- thanks!
How long do you keep the wings in the smoker for?
Hi Paul:
Thanks for the question! I just went back in and updated the recipe. So it is going to be 275 for 1 hour and then 195 for 1 additional hour. If you like food more smokey, add in chips for the second hour. If not, go without.
Hope you like the wings-
Thanks
Scott
I just bought my smoker yesterday and made these wings today. Perfectly smoked… not over smoked like I have had so many times. Thanks for making this recipe- it convinced me to buy my smoker and I love it!
Hi Gary:
So glad to hear you bought the smoker- it’s excellent.
Thank you for stopping by and happy smoking!
Scott
Do you place the wings directly on the grate or do you place them on a baking sheet?
Hi CW:
I place them right on the grates. If you use a baking sheet (which is a great idea to contain the grease drips) make sure to use a wire rack so the smoke circulates all the way around the wing.
Hope you have a great day in the kitchen!
Scott