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  • Cook's Country

    SMOKED Chicken Wings

    May 07, 2019 4 minutes
    by Matthew Fairman

    WHAT’S NOT TO like about cooking chicken wings—one of America’s favorite finger foods—on the grill over plumes of aromatic, intensely flavored woodsmoke? Plenty, as I quickly discovered when I made a collection of what I thought were promising recipes. The resulting wings shared a host of disappointing pitfalls such as tough, rubbery skin; an acrid, ashy smokiness; dried-out meat; and overpowering, unbalanced spice rubs and sauces.

    I knew I could do better. I set out to make wings that featured fully rendered skin; juicy, tender meat; and a balanced, lip-smacking combination of spice and smoke.

    With chicken wings, the key is cooking them

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