Close Air Support Wings are smoked chicken wings seasoned with Rub & Tug, cooked low and slow for smoky flavor, then finished at higher heat to crisp the skin.
Smoke the wings at 225°F for 1.5–2 hours, crank the smoker to 350°F for 10–15 minutes, then toss them in Smokin’ Soldier for a smoky, mild finish or Blazin’ Battle for full-send spicy.
What You’ll Need
- Smoker set to 225°F
- Wood of choice — hickory or apple suggested
- Wire rack or cooling rack
- Gloves
- Tongs
- Spritz bottle
Ingredients
- 2–3 lbs. chicken wings
- 1–2 tbsp. olive oil
- 3–4 tbsp. Rub & Tug Seasoning
- BBQ sauce of choice — Smokin’ Soldier for mild or Blazin’ Battle for spicy
Instructions
1. Prep the Wings
Pat the wings dry. Oil lightly. Season aggressively with Rub & Tug on all sides.
2. Load the Smoker
Set the smoker to 225°F and add hickory or apple wood.
3. Smoke Time
Place the wings on racks for better airflow. Smoke for 1.5–2 hours until the skin looks tanned and beautiful.
4. Crank the Heat
Raise the smoker temperature to 350°F to crisp the skin. Give the wings 10–15 minutes to tighten up.
5. Sauce Deployment
Toss the wings in Smokin’ Soldier for mild, or Blazin’ Battle for full-send spicy.
6. Serve the Payload
Plate, admire, and deploy to the hungry masses.
Barracks Tip
If you want extra-crispy wings, hit them with a 2–3 minute broil at the end. Stand by the oven—heroes are made and wings are lost in those final moments.
Frequently Asked Questions
How long does it take to smoke chicken wings at 225°F?
Chicken wings generally take about 1.5–2 hours at 225°F. Finish them at higher heat to help crisp the skin.
How do you get crispy skin on smoked chicken wings?
After smoking, raise the temperature to about 350°F for 10–15 minutes. For extra-crispy skin, you can finish the wings under the broiler for 2–3 minutes while watching them closely.
What BBQ sauce is best for smoked wings?
Both smoky and spicy BBQ sauces work well on smoked wings. Use a balanced smoky sauce for a milder finish or a spicy BBQ sauce when you want more heat.
Should you sauce chicken wings before or after smoking?
For this recipe, sauce the wings after smoking and crisping them. This preserves the smoky flavor and keeps the sauce from interfering with the skin as it cooks.
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