Smoked Barbecue Chicken Wings with Spicy Dry Rub

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken wings smoked low and slow with a spicy dry rub, capturing the flavor and appeal of Camden’s favorite chicken wings. This American-inspired grilling recipe, ready in about 135 minutes, pairs chicken wings, brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 120 min Serves 4 American cuisine 280 cal/serving

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Ingredients

2 lbs chicken wings
2 tbsp brown sugar
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tbsp olive oil
1 cup (for smoking) applewood chips

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Instructions

Step 1: In a small bowl, combine 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika to create a dry rub.
Step 2: Pat dry 2 lbs chicken wings with paper towels and toss with 1 tbsp olive oil until evenly coated. Rub the spice mixture all over the wings, ensuring every piece is covered.
Step 3: Prepare your smoker by preheating to 225°F and adding 1 cup applewood chips for a mild smoky flavor.
Step 4: Arrange the wings on the smoker rack in a single layer. Smoke the wings for 1.5 to 2 hours, turning halfway through, until the internal temperature reaches 165°F and the skin is slightly crispy.
Step 5: Remove from smoker and let rest for 5 minutes. Serve warm with your favorite dipping sauce.