Rosemary Smoked Wings

Rosemary Smoked Wings

Rosemary Smoked Wings  (Anjali Pinto)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


These are a light, crispy take on chicken wings. They have an herbaceous, garlicky flavor, and the fresh lemon juice adds an awesome acidity.


  • 12 Chicken Wings
  • 4 Cloves Minced Garlic
  • 4 tablespoon Fresh Rosemary, Chopped
  • 1 tablespoon Ground Black Pepper
  • 1 tablespoon Kosher Salt
  • 1½ cup Apple Juice
  • 1 cup Hickory Smoked Wood Chips
  • 1 Fresh Lemon


  • Separate wings with a sharp knife between the joints. Use only the drumette and the flat, discard tip or save for stock.
  • Mix fresh rosemary with minced garlic, black pepper, and kosher salt.
  • Toss wings with garlic mix in a large bowl and refrigerate.
  • Meanwhile, soak two cups of hickory smoked wood chips in apple juice for 25 minutes.
  • Light charcoal grill to medium heat (about 225-250 degrees) and pile coals on one side.
  • Once grill is hot and smoking, place soaked wood chips onto the coals. Let the chips sit and heat up for five minutes.
  • Arrange the chicken wings on the half of grill without coals.
  • Cover grill and let smoke for about 25 minutes with the cover on.
  • Turn the wings over and let smoke for another 15 minutes.
  • Remove from grill, squeeze with fresh lemon, and enjoy.