Garlic Parmesan Smoked Wings

Smoked chicken wings wrapped in a blanket of garlic and parmesan.

These are the perfect finger food for Sundays during football season. The baking powder helps create a light and crispy crust when you smoke and I love roasting the garlic in the smoker instead of in the oven. Toss with the roasted garlic butter sauce or serve butter on the side to dip into and eat immediately for prime crispiness.

No smoker? No problem! Follow the same directions using your oven.

ingredients

• 1 lb chicken wings
• 2 teaspoons baking powder
• 1 recipe of Roasted Garlic Butter

method

1. Heat smoker (or oven) to 250-275°F.
2. Prepare roasted garlic butter. See recipe. Instead of putting garlic in oven, I place it in the smoker as it heats up and as the wings cook.
3. Place chicken wings in a bowl and pat them dry with paper towel to remove as much moisture as possible.
4. Add baking powder and toss to fully and evenly coat.
5. Place in your smoker (or in the oven on a wire rack placed on a rimmed sheet pan) for 30 minutes.
6. After 30 minutes, crank the heat up to 400°F and cook for an additional 30 minutes, rotating as needed, until wings are brown crispy.
7. Remove from smoker or oven and toss with garlic butter or serve garlic butter on the side. Serve immediately and enjoy!

notes

• Tested using a Big Green Egg.
• Still great as leftovers when reheated in the oven.