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Smoked Chicken Wings
Indulge in the irresistible smoky aroma and tender juiciness of perfectly smoked chicken legs. Slowly smoked to perfection over fragrant wood chips, the chicken legs develop a beautiful caramelized crust while retaining their natural juiciness. The result is a culinary masterpiece that will have you savoring each bite with delight. Whether you're hosting a backyard barbecue or simply craving a delectable meal, these smoked chicken legs will captivate your taste buds and leave you longing for more.
Prepare your smoker: If using a charcoal smoker, fill the charcoal chamber and light it. If using an electric or gas smoker, preheat according to the manufacturer's instructions. Soak the wood chips or chunks in water for about 30 minutes.
Rinse the chicken legs under cold water and pat them dry with paper towels.
Apply the dry rub: In a small bowl, combine the dry rub ingredients. Sprinkle the dry rub evenly over the chicken legs, making sure to coat all sides. Use your hands to rub the seasoning into the meat.
Let the chicken legs sit at room temperature for about 30 minutes to allow the flavors to penetrate.
Prepare the smoker for indirect heat: If using a charcoal smoker, move the charcoal to one side of the chamber. Place a water pan beneath the grates on the other side to catch drippings and maintain moisture. If using an electric or gas smoker, follow the manufacturer's instructions for setting up indirect heat.
Add the wood chips or chunks: Drain the soaked wood chips or chunks and place them on the charcoal or in the designated wood chip tray of your smoker.
Place the chicken legs on the smoker grates, making sure they are not touching each other for even smoking.
Close the smoker and adjust the vents to maintain a temperature of around 225-250°F (107-121°C). The smoking process will take approximately 2-3 hours, depending on the size of the chicken legs and the temperature of your smoker.
Check the internal temperature: After about 2 hours, start checking the internal temperature of the chicken legs using a meat thermometer. They are safe to eat when the internal temperature reaches 165°F (74°C).
If desired, brush the chicken legs with barbecue sauce during the last 15-30 minutes of smoking for added flavor and caramelization. Be careful not to apply the sauce too early, as it can burn.
Once the chicken legs reach the desired temperature and have a nice smoky color, remove them from the smoker. Tent them loosely with aluminum foil and let them rest for about 5-10 minutes before serving.
Serve the smoked chicken legs with your favorite sides and enjoy!
Recipe Note
Remember to always follow proper food safety guidelines when handling raw poultry and ensure that the chicken legs are cooked to a safe internal temperature.
