After being born and raised, and living most of my life in Texas, it gets harder and harder every year to get used to the long drawn out Wisconsin winters. It seems like warmer weather will never get here.
So, having said that, I finally got a decent, (below freezing), day to get out and fire up the smoker. On the menu for today is chicken wings, and lots of them! I decided to try just straight up orange juice for the marinade, and put the spices on the outside in the form of a spice rub. I also decided to make this healthier than the usual wings by removing most of the skin before smoking. This proved to be a very difficult task, so that’s why I say most of the skin.
So check it out. The wings were delicious! And that’s not just my opinion, but the opinion of my co-workers who I shared with. Like I said, I had lots of wings!
Smoked Orange Juice Chicken Wings
- 2 family packs of chicken wings (32 to 36 wings)
- 1 12 oz. can concentrated orange juice (with 3 cans water added)
- 1 teaspoon minced onions
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Make a pitcher of the orange juice. (Don't forget to add the 3 cans of water to it!)
- Now, to make this healthier, rinse the wings and remove as much of the skin as you can. (It's very difficult, so it's up to you how much time you want to spend at this.)
- Place the wings into plastic bags or a large container with the orange juice and seal it up. Place in the refrigerator for about 10 hours, or overnight.
- Once the wings are fully marinated, pour off the orange juice and discard.
- Mix together the spice rub ingredients and generously rub the wings with it. Leave the wings out of the refrigerator to warm up closer to room temperature while you get your smoker prepared.
- Prepare your smoker and maintain a temperature of 230° to 250° F. I used peach wood for these, but you can certainly use your favorite wood instead.
- Once ready, put the wings on and close up the smoker. Turn once after 1 hour. They should be done and close to fall off the bone tender after 2 hours in the smoker. I took them off when I was getting an internal meat temperature of about 165° to 170° F.