Hickory Smoked Wings

Step 1

Set the oven to 250°F and wait until the preheat light or beep signals it is ready, about 10 minutes.

Step 2

Pat the chicken wings dry with paper towels, pressing gently on both sides to remove surface moisture so they will crisp during baking.

Step 3

Place the wings in a large bowl and drizzle with 2 tablespoons olive oil, then toss with your hands until every piece is coated.

Step 4

Sprinkle the hickory smoke powder, paprika, brown sugar, salt, and pepper over the wings, then toss again until the seasonings are evenly distributed.

Step 5

Spread the wings in a single layer on two large rimmed sheet pans, leaving about 1 inch between pieces so hot air can circulate around them.

Step 6

Place both pans in the 250°F oven on the upper and middle racks and bake for 30 minutes until the surface looks dry and the meat no longer releases juice when pierced.

Step 7

Increase the oven temperature to 425°F, then place both pans back into the oven for 15 to 20 minutes until the skin turns the color of honey with brown edges.

Step 8

Remove the pans from the oven and let the wings rest for 2 minutes before serving so the juices settle and the skin stays crispy.