Low Sodium Smoked Chicken Wings

Savor the irresistible flavor of these Low Sodium Smoked Chicken Wings, a delicious twist on a barbecue classic that’s perfect for health-conscious food lovers. Infused with the deep, smoky aroma of hickory wood chips, these wings are marinated in a bold, spice-rich blend featuring paprika, garlic powder, chili powder, and a touch of brown sugar for subtle sweetness. With no salt added, this recipe maximizes flavor using natural seasonings, fresh lemon juice, and apple cider vinegar. Slow-smoked to tender perfection and finished with an optional crispy outer layer, these wings are ideal for game-day feasts, backyard gatherings, or a guilt-free indulgence. Serve them piping hot with your favorite low-sodium dipping sauces for a crowd-pleasing appetizer or main dish!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

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

Directions

Step 1

Begin by soaking the hickory wood chips in water for at least 30 minutes to ensure they produce smoke and not flames.

Step 2

Rinse and pat dry the chicken wings using paper towels. Trim any excess fat or skin from the wings.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Preheat your smoker to 225°F (about 110°C). Drain the water from the hickory wood chips and place them in the smoker.

Step 7

Arrange the marinated chicken wings on the smoker racks in a single layer, making sure they do not overlap to ensure even smoking.

Step 8

Smoke the wings for about 1.5 to 2 hours until they reach an internal temperature of 165°F (74°C) and are tender.

Step 9

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.

Step 10

Remove from the smoker and let them rest for a few minutes before serving to allow the juices to redistribute.

Step 11

Serve the smoked chicken wings immediately with your favorite low sodium dipping sauces and enjoy the rich, smoky flavor.

Nutrition Facts

Serving size	(2472.0g)

Amount per serving	% Daily Value*
Calories	2987.1

Total Fat 213.4g	0%
Saturated Fat 48.7g	0%
Polyunsaturated Fat 53.8g
Cholesterol 1016.0mg	0%
Sodium 3872.5mg	0%
Total Carbohydrate 78.0g	0%
Dietary Fiber 8.2g	0%
Total Sugars 11.7g
Protein 179.1g	0%

Vitamin D 72.6IU	0%
Calcium 329.3mg	0%
Iron 14.7mg	0%
Potassium 2044.3mg	0%

*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.

Source of Calories

Fat: 65.1%

Protein: 24.3%

Carbs: 10.6%