Description
This foolproof recipe for Smoked Chicken Quarters and Wings brings rich, smoky flavor, juicy meat, and beautifully crispy skin. Ideal for backyard BBQs, cookouts, or family dinners — all you need is a smoker, a dry rub, and a little patience.
Ingredients
Chicken:
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4–6 chicken leg quarters
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2–3 lbs chicken wings
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2 tablespoons olive oil
Dry Rub:
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1 tablespoon paprika (smoked for best flavor)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon black pepper
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1 teaspoon kosher salt
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1 tablespoon brown sugar
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1/2 teaspoon cayenne pepper (optional for heat)
For Smoking:
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Hickory, applewood, or cherry wood chips
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Smoker or grill with indirect heat setup
Instructions
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Prep the Chicken
Pat chicken dry and brush with olive oil. This helps the rub stick and promotes crispy skin. -
Apply the Dry Rub
Mix all dry rub ingredients in a bowl. Rub generously over all sides of the chicken. Refrigerate for at least 1 hour or overnight. -
Preheat the Smoker
Preheat smoker to 250°F (120°C). Add chosen wood chips for desired smoke flavor. -
Smoke the Chicken
Place chicken on smoker racks, skin side up.-
Smoke wings for ~1.5–2 hours
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Smoke leg quarters for ~2.5–3 hours
Internal temp should reach 165°F (74°C) for wings, 175°F (80°C) for quarters for best texture.
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Optional Crispy Finish
To crisp the skin, raise smoker or grill temp to 375°F for the final 10 minutes, or finish under a broiler. -
Rest & Serve
Let chicken rest 10 minutes before serving. Garnish with chopped parsley and serve with BBQ sauce if desired.
Notes
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Best Wood Choices: Hickory = bold; Applewood = mild and sweet; Cherry = rich color and fruity taste.
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Brining Option: Soak chicken in saltwater overnight for added moisture.
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Storage: Store leftovers in an airtight container up to 4 days; reheat in oven at 300°F.
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Serving Suggestion: Great with cornbread, mac & cheese, coleslaw, or baked beans.