Smoked and Baked Chicken Wings


  • 3 tablespoons Paprika
  • 1 tablespoon Brown sugar
  • 1 tablespoon Salt
  • 1/2 tablespoon Pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon baking powder
  • A little bit of olive oil

This is enough rub for about 3 lbs of chicken wings, both flats and drumsticks. You don’t need a lot of smoke on the wings, I’ve used apple and cherry wood so far and both turned out great.


  1. Start by getting the wings dry with a paper towel.
  2. Mix your dry rub ingredients.
  3. Put the wings in a large bowl and give them a good splash of olive oil.
  4. Toss the wings in the bowl and mix in your dry rub. Get them good and coated.
  5. Refrigerate them for about 2 hours in the bowl.
  6. Pull them out of the fridge and let them sit about 30 minutes to come up to room temp.
  7. Get the Egg stable at 350-375F, indirect heat (heat deflectors on the upper rack), for 60 minutes. Flip them over once at 30 minutes into the cook.


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