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Hickory Smoked BBQ Recipe
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Fall-off-the-bone tender, amazing flavor!|Smoke ring was restaurant quality!|Perfect balance of sweet and smoky!|My new go-to weekend BBQ recipe!|Hickory flavor comes through beautifully!|Family begged for seconds immediately!|Worth the smoking time, incredible results!|Sauce caramelizes perfectly on meat!
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Wing Stop

Hickory Smoked BBQ Recipe

Master the art of hickory smoked BBQ with this quick and easy recipe that delivers authentic smokehouse flavor at home. Learn how to achieve that perfect smoke ring, tender texture, and mouthwatering hickory aroma for restaurant-quality BBQ without the hassle.

Prep

20 mins

Cook

45 mins

Serve

4

Kcal

320

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 kg chicken wings</li><li class="ingredients-single-item">100 ml hickory liquid smoke</li><li class="ingredients-single-item">1 tbsp paprika</li><li class="ingredients-single-item">2 tsp garlic powder</li><li class="ingredients-single-item">2 tsp onion powder</li><li class="ingredients-single-item">1 tsp cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">1 tbsp brown sugar</li><li class="ingredients-single-item">2 tsp salt</li><li class="ingredients-single-item">1 tsp black pepper</li><li class="ingredients-single-item">250 ml BBQ sauce</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">1 tbsp Worcestershire sauce</li><li class="ingredients-single-item">2 tbsp butter, melted</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Pat your chicken wings dry with paper towels. This is crucial for achieving crispy skin. Place them in a large bowl and drizzle with 2 tablespoons of the liquid hickory smoke, ensuring they're well coated. Cover and refrigerate for at least 2 hours, but preferably overnight for deeper flavor penetration.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Preheat your oven to 180°C or prepare a grill for indirect heat cooking. In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt, and black pepper to create your dry rub.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Remove wings from the refrigerator and pat them lightly with paper towels to remove excess moisture. Sprinkle the dry rub over the wings, tossing them to ensure even coating on all sides.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> If using the oven, arrange the wings on a wire rack set over a baking tray lined with foil (for easier cleanup). If using a grill, place the wings on the cooler side of the grill. Cook for about 25 minutes, then flip the wings and continue cooking for another 20-25 minutes until they register 74°C internally and the skin is crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> While the wings are cooking, prepare the hickory BBQ sauce. In a medium saucepan, combine the BBQ sauce, remaining liquid smoke (about 2 tablespoons), honey, Worcestershire sauce, melted butter, and apple cider vinegar. Bring to a gentle simmer over medium-low heat and cook for 5-7 minutes, stirring occasionally until slightly thickened and well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> When the wings are fully cooked, transfer them to a large clean bowl. Pour about half of the warm hickory BBQ sauce over them and toss gently with tongs until thoroughly coated. Return the sauced wings to the oven or grill for another 5 minutes to allow the sauce to caramelize slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Remove the wings and toss once more in the remaining sauce for an extra layer of flavor. Let them rest for 5 minutes before serving. The sauce should be sticky and clinging beautifully to each wing, with that signature hickory smoked aroma that Wing Stop is known for.</li></ol>
FAQ for
Hickory Smoked BBQ Recipe

What ingredients are used in Hickory Smoked Wings from Wing Stop?

Wing Stop's Hickory Smoked Wings require chicken wings, hickory liquid smoke, spices (paprika, garlic and onion powder, cayenne, salt, pepper), brown sugar, BBQ sauce, honey, Worcestershire sauce, butter and apple cider vinegar for that authentic smoky flavour.

How to cook Hickory Smoked Wings from Wing Stop at home?

Learn how to cook Hickory Smoked Wings from Wing Stop by marinating wings in liquid smoke, coating with a flavourful dry rub, baking until crispy, then tossing in a homemade sticky hickory BBQ sauce. The double-coating technique ensures that signature Wing Stop flavour and texture.

What's the secret to getting crispy wings with a sticky sauce?

The secret is a three-part process: thoroughly patting the wings dry before cooking, using a wire rack in the oven for air circulation, and adding the sauce in two stages. Apply half the sauce first, briefly return to heat to caramelise, then toss with remaining sauce before serving.

Can I make these smoked wings on a BBQ grill instead of in the oven?

Absolutely! Using a BBQ grill with indirect heat will enhance the smoky flavour. Set up a two-zone fire, cook the wings on the cooler side until done (74°C internally), then apply sauce and briefly move to direct heat to caramelise for authentic BBQ character.

How long should I marinate chicken wings in liquid smoke for the best flavour?

While a minimum of 2 hours will impart good flavour, marinating overnight (8-12 hours) delivers the deepest smokiness. Don't exceed 24 hours as the acidic properties in liquid smoke can affect the meat's texture if left too long.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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This is crucial for achieving crispy skin. Place them in a large bowl and drizzle with 2 tablespoons of the liquid hickory smoke, ensuring they're well coated. Cover and refrigerate for at least 2 hours, but preferably overnight for deeper flavor penetration." }, { "@type": "HowToStep", "name": "Prepare", "text": "Preheat your oven to 180°C or prepare a grill for indirect heat cooking. In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt, and black pepper to create your dry rub." }, { "@type": "HowToStep", "name": "Season", "text": "Remove wings from the refrigerator and pat them lightly with paper towels to remove excess moisture. Sprinkle the dry rub over the wings, tossing them to ensure even coating on all sides." }, { "@type": "HowToStep", "name": "Cook", "text": "If using the oven, arrange the wings on a wire rack set over a baking tray lined with foil (for easier cleanup). If using a grill, place the wings on the cooler side of the grill. Cook for about 25 minutes, then flip the wings and continue cooking for another 20-25 minutes until they register 74°C internally and the skin is crisp." }, { "@type": "HowToStep", "name": "Make Sauce", "text": "While the wings are cooking, prepare the hickory BBQ sauce. In a medium saucepan, combine the BBQ sauce, remaining liquid smoke (about 2 tablespoons), honey, Worcestershire sauce, melted butter, and apple cider vinegar. Bring to a gentle simmer over medium-low heat and cook for 5-7 minutes, stirring occasionally until slightly thickened and well combined." }, { "@type": "HowToStep", "name": "First Coating", "text": "When the wings are fully cooked, transfer them to a large clean bowl. Pour about half of the warm hickory BBQ sauce over them and toss gently with tongs until thoroughly coated. Return the sauced wings to the oven or grill for another 5 minutes to allow the sauce to caramelize slightly." }, { "@type": "HowToStep", "name": "Final Coating", "text": "Remove the wings and toss once more in the remaining sauce for an extra layer of flavor. Let them rest for 5 minutes before serving. The sauce should be sticky and clinging beautifully to each wing, with that signature hickory smoked aroma that Wing Stop is known for." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Marco Rossi", "datePublished": "2024-05-15", "reviewBody": "These wings are amazing! I've been trying to recreate Wing Stop's hickory smoked flavor for years and this recipe nails it. The liquid smoke is the secret ingredient I was missing all along.", "name": "Spot-On Copycat", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-05-10", "reviewBody": "Made these for our game night and everyone went crazy for them! The double coating of sauce creates the perfect sticky glaze just like at Wing Stop. Will definitely be making these again!", "name": "Game Day Winner", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-05-18", "reviewBody": "The overnight marinating really makes a difference in the flavor. These wings have the perfect balance of smokiness, sweetness, and heat. My family is already requesting I make them again next weekend!", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Chen", "datePublished": "2024-05-20", "reviewBody": "I made these in my air fryer (180°C for 20 minutes, flipping halfway) and they came out incredibly crispy before adding the sauce. The hickory BBQ sauce is absolutely divine - sweet, tangy and smoky!", "name": "Works Great in Air Fryer Too", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Mendoza", "datePublished": "2024-05-12", "reviewBody": "As someone who worked at Wing Stop for years, I can confirm this recipe is impressively close to the original. The key is definitely in that second toss of sauce. No more need to order takeout when the craving hits!", "name": "Former Employee Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.onceachef.com/recipes/wing-stop-hickory-smoked-bbq-wings-recipe" }
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