There’s nothing like biting into a tender, smoky chicken wing with crispy skin and juicy meat. Today, I’m walking you through my foolproof recipe for Smoked Chicken Wings that’ll make you the star of any cookout or game-day spread. Whether you’re new to smoking meats or just looking for a crowd-pleaser, these wings are easy to master and packed with flavor. Let’s fire up that smoker!
Why You Will Love This Recipe
Smoked Chicken Wings are a game-changer because they’re smoky, tender, and surprisingly simple to make. Unlike fried wings, these won’t leave your kitchen greasy, and the low-and-slow cooking locks in moisture while adding that irresistible wood-fired flavor. Plus, you can customize the seasoning or sauce to match your mood—sweet, spicy, or classic barbecue. Trust me, once you try smoked wings, you might never go back to the deep fryer!
Ingredients:
- 2 lbs chicken wings (split into drumettes and flats, tips removed)
- 2 tbsp olive oil or neutral cooking oil
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1⁄2 tsp black pepper
- 1⁄2 tsp cayenne pepper (optional, for heat)
Ingredient Prep Guide
Chicken Wings: Pat the wings dry with paper towels thoroughly—this helps the skin crisp up. If your wings aren’t pre-cut, use kitchen shears to separate them at the joints and discard the tips.
Dry Rub: Mix all the spices in a small bowl. For the best flavor, let the rub sit for 5 minutes after mixing to let the flavors blend.
Oil: Lightly coat the wings in oil before seasoning—this helps the rub stick and prevents sticking on the smoker grates.
Equipment & Tools
- Smoker (pellet, electric, or charcoal)
- Wood chips or chunks (hickory, apple, or cherry wood work well)
- Meat thermometer
- Large mixing bowl
- Tongs
- Aluminum foil or baking sheet (for resting)
Step-by-Step Instructions
Step 1: Preheat your smoker to 225°F. Add your wood chips according to your smoker’s instructions—I love hickory for bold smoke or applewood for sweetness.
Step 2: Toss the dried wings in oil, then sprinkle the rub evenly over both sides. Use your hands to press the seasoning into the wings so it sticks.
Step 3: Arrange the wings on the smoker grate, leaving space between them for airflow. Smoke for 1.5 to 2 hours, maintaining a steady temperature. Keep the lid closed as much as possible to trap smoke and heat.
Step 4: Check the internal temperature after 90 minutes. The wings are done when they reach 165°F. If you want crispier skin, crank the smoker to 375°F (or move wings to a grill) for 5-10 minutes at the end.
Step 5: Let the wings rest for 5 minutes on a foil-covered tray before serving. Toss them in your favorite sauce, or enjoy them as-is with a sprinkle of flaky salt.
Key Details
Total Time: 2 hours 15 mins (Prep: 15 mins | Cook: 2 hours)
🍽️ Servings: 4 people
⚙️ Equipment: Smoker, wood chips, meat thermometer, mixing bowl
Serving Suggestions
Serve Smoked Chicken Wings hot off the smoker with classic ranch or blue cheese dip and crisp celery sticks. For a party spread, pair them with grilled corn, coleslaw, or loaded potato skins. They’re perfect for casual dinners, backyard BBQs, or anytime you’re craving that slow-smoked flavor without the fuss.
Pro Tips
Dry the Wings Twice: After patting them dry, let the wings sit uncovered in the fridge for 30 minutes. This extra step ensures ultra-crispy skin by removing excess moisture.
Smoke Low, Then High: Start low (225°F) for maximum smoke flavor, then finish at high heat (375°F) for crispy skin. If your smoker doesn’t go that high, a quick broil in the oven works too.
Storage and Reheating Instructions
Store leftover wings in an airtight container in the fridge for up to 3 days. To reheat, arrange them on a baking sheet in a single layer and bake at 375°F for 10-12 minutes, or until heated through. Avoid microwaving—they’ll turn soggy!
Troubleshooting
Rubbery Skin: Undercooked skin can turn chewy. Fix this by finishing the wings at a higher temperature or broiling them briefly.
Bland Flavor: If the smoke flavor is too light, extend the smoking time by 30 minutes or add a stronger wood like mesquite.
Uneven Cooking: Rotate the wings halfway through cooking if your smoker has hot spots. Use a meat thermometer to check individual pieces.
Frequently Asked Questions
Can I use frozen wings?
Yes! Thaw them completely in the fridge first, and pat them extra dry to remove ice crystals.
Can I sauce the wings before smoking?
Wait until after smoking—sauces with sugar can burn during long cooking. Toss them in sauce during the last 10 minutes or right before serving.
What if I don’t have a smoker?
Use a grill! Set it up for indirect heat, add wood chips in a foil pouch, and cook as directed.
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Smoked Chicken Wings
Ingredients
- 2 lbs chicken wings split into drumettes and flats, tips removed
- 2 tbsp olive oil or neutral cooking oil
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper optional, for heat
Instructions
- Preheat your smoker to 225°F. Add your wood chips according to your smoker’s instructions.
- Toss the dried wings in oil, then sprinkle the rub evenly over both sides. Use your hands to press the seasoning into the wings so it sticks.
- Arrange the wings on the smoker grate, leaving space between them for airflow. Smoke for 1.5 to 2 hours, maintaining a steady temperature. Keep the lid closed as much as possible to trap smoke and heat.
- Check the internal temperature after 90 minutes. The wings are done when they reach 165°F. If you want crispier skin, crank the smoker to 375°F (or move wings to a grill) for 5-10 minutes at the end.
- Let the wings rest for 5 minutes on a foil-covered tray before serving. Toss them in your favorite sauce, or enjoy them as-is with a sprinkle of flaky salt.
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