Smoked Chicken Wings

Instructions

1. Prepare the wings
   Pat the chicken wings dry with paper towels. In a large bowl, toss the wings with olive oil until evenly coated.
2. Create the dry rub
   In a small bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, brown sugar, kosher salt, and black pepper. Mix thoroughly until well combined.
3. Season the wings
   Sprinkle the dry rub mixture over the wings, making sure to coat all sides evenly. Massage the rub into the wings. For deeper flavor, refrigerate the seasoned wings for at least 30 minutes or up to 8 hours.
4. Prepare the smoker
   Preheat your smoker to 250°F (120°C). Add the soaked wood chips to the smoker box or directly onto the coals according to your smoker's instructions. Allow the smoker to come to temperature and generate a steady stream of smoke.
5. Smoke the wings
   Arrange the wings on the smoker racks, leaving space between each piece for smoke circulation. Close the smoker and cook for about 1 hour, or until the internal temperature reaches 165°F (74°C).
6. Crisp the skin (optional)
   For crispier skin, increase the smoker temperature to 375°F (190°C) for the final 15-20 minutes of cooking. Alternatively, you can finish the wings under a broiler for 2-3 minutes per side.
7. Rest and serve
   Remove the wings from the smoker and let them rest for 5 minutes. If desired, toss the wings in BBQ sauce or serve the sauce on the side. Garnish with chopped parsley and serve hot.