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smoked chicken wing flats and drumettes with deep golden-brown crisp skin and fine paprika-pepper flecks on an ordinary plate, with no barbecue glaze, dip or garnish
Melissa Hart

Smoked-Then-Air-Fried Wings

Smoke the wings until cooked, then use the air fryer to tighten and brown skin that would otherwise stay soft after low-temperature smoking. This is a two-appliance recipe. Keep the smoke light and the seasoning simple so the wood flavor stays clear, and move the hot wings straight into the crisping stage instead of cooling them between steps. The final basket time is short, so check often and stop when the skin has the texture you want.
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes, tips removed
  • 2 tsp neutral oil
  • 3/4 tsp fine salt
  • 1/2 tsp sweet paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

Method
 

  1. Prepare a smoker at 225°F with a light applewood smoke according to its directions. Pat wings dry and toss with oil, salt, paprika, garlic powder and pepper.
  2. Arrange wings on the smoker rack without touching and smoke for 60 to 90 minutes until the thickest meat reaches at least 165°F.
  3. Near the end of smoking, preheat a 6-quart air fryer to 400°F for 3 minutes. Transfer half the hot smoked wings into the basket in one layer.
  4. Air fry for 7 to 10 minutes, turning halfway, until the skin is crisp. Repeat with remaining wings and check that the finished meat remains at least 165°F.
  5. Rest the last batch for 3 minutes and serve as 4 appetizer portions.