Low Sodium Smoked Chicken Wings
Indulge in the irresistible flavor of these Low Sodium Smoked Chicken Wings, a healthier take on a classic favorite without compromising on taste. Perfectly seasoned with a bold blend of paprika, garlic powder, cumin, and a touch of brown sugar, these wings are marinated to perfection and smoked over hickory wood chips for that rich, smoky aroma. With no added salt, these wings are ideal for those watching their sodium intake, yet they remain juicy, tender, and packed with mouthwatering BBQ flavors. The recipe is simple to follow, featuring a quick 20-minute prep and a slow, smoky cook time to ensure a melt-in-your-mouth experience. Serve them hot off the smoker or crisped up on the grill, paired with your choice of low sodium dipping sauces for the ultimate guilt-free treat. Perfect for game day gatherings, weekend barbecues, or any occasion that calls for a flavor-packed crowd-pleaser.
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Recipe Information
Ingredients
- 2 pounds Chicken wings
- 2 tablespoons Olive oil
- 2 tablespoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 1 tablespoon Brown sugar
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Lemon juice
- 2 cups Hickory wood chips
- 4 cups Water
Instructions
Begin by soaking the hickory wood chips in water for at least 30 minutes to ensure they produce smoke and not flames.
Rinse and pat dry the chicken wings using paper towels. Trim any excess fat or skin from the wings.
In a large mixing bowl, prepare the marinade by combining olive oil, paprika, garlic powder, onion powder, black pepper, ground cumin, chili powder, brown sugar, apple cider vinegar, and lemon juice.
Add the chicken wings to the bowl and toss to coat them thoroughly in the spice mixture. Ensure every part of the wing is covered.
Cover the bowl with plastic wrap or transfer the wings to a resealable bag. Refrigerate for at least 1 hour or preferably overnight for deeper flavor absorption.
Preheat your smoker to 225°F (about 110°C). Drain the water from the hickory wood chips and place them in the smoker.
Arrange the marinated chicken wings on the smoker racks in a single layer, making sure they do not overlap to ensure even smoking.
Smoke the wings for about 1.5 to 2 hours until they reach an internal temperature of 165°F (74°C) and are tender.
If you prefer a crispier skin, finish the wings on a preheated grill or under a broiler for a few minutes until the skin is crispy, watching carefully to avoid burning.
Remove from the smoker and let them rest for a few minutes before serving to allow the juices to redistribute.
Serve the smoked chicken wings immediately with your favorite low sodium dipping sauces and enjoy the rich, smoky flavor.
Nutrition Facts
Calories |
2987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 53.8 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 3872 mg | 168% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 11.7 g | ||
| Protein | 179.1 g | 358% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 329 mg | 25% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2044 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
