Hey there. If you love chicken wings, then you are in for a treat. These smoked chicken wings are juicy, smoky, and crispy on the outside. And let me tell you, once you make wings this way, you may never go back to frying.
The secret? A dry rub that brings out the deep smoky flavor and a low-and-slow smoking method that makes the wings extra tender. You don’t need any fancy tricks—just the right steps to get that perfect balance of crunch and smoky goodness. Let’s get started.
Utensils You Need
These are the utensils and equipment you need to make this recipe.
- Smoker or grill with a smoker box
- Wood chips (hickory, applewood, or cherry)
- Mixing bowl
- Tongs
- Wire rack
- Meat thermometer
- Aluminum foil
- Basting brush (if using sauce)
Important Info
- Servings: About 20 wings
- Estimated Cost: Around $10 to $15, depending on the price of chicken and wood chips
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Calories Per Serving: About 150 calories per wing
- Cook Method: Smoking
- Season: Perfect for all seasons
- Courses: Appetizer, Snack, Main Course
- Cuisine: American-inspired
- Diets: GlutenFreeDiet, LowCarbDiet
How to Make Smoked Chicken Wings
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 2 lbs chicken wings
- 1 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (optional, for heat)
- 1 tbsp brown sugar (for a hint of sweetness)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Olive oil | Butter or avocado oil |
| Paprika | Smoked paprika or chili powder |
| Cayenne pepper | Red pepper flakes |
| Brown sugar | Honey or white sugar |
Instructions
- Preheat the smoker to 225°F. Add your favorite wood chips to create a smoky flavor.
- Pat the wings dry with paper towels. This helps the seasoning stick and gives the wings a better texture.
- Coat the wings with olive oil in a mixing bowl. Then add salt, pepper, paprika, garlic powder, onion powder, cayenne (if using), and brown sugar. Toss until evenly coated.
- Place the wings on a wire rack inside the smoker. Make sure they are not touching each other for even cooking.
- Smoke the wings for about 1 hour and 30 minutes. Halfway through, flip them using tongs to ensure even cooking.
- Check the temperature with a meat thermometer. The internal temp should reach 165°F.
- Crisp them up by increasing the smoker temp to 375°F for the last 10 minutes, or throw them on a hot grill for a quick sear.
- Let the wings rest for about 5 minutes before serving. This keeps the juices inside.
Helpful Tips
- Use hickory for a bold smoky taste or applewood for a milder, sweeter smoke.
- Dry the wings thoroughly before seasoning to help the skin crisp up.
- If you want extra-crispy wings, toss them on the grill for 2–3 minutes at the end.
- Let the wings sit with the seasoning for at least 10 minutes before smoking to enhance the flavor.
- If using a gas or charcoal grill, use indirect heat with a smoker box for best results.
What to Serve with Smoked Chicken Wings
Smoked wings go well with many sides. Here are some ideas:
- Dipping sauces like ranch, blue cheese, or BBQ sauce
- Vegetable sticks (carrots, celery, cucumbers) for a fresh crunch
- Coleslaw for a cool, creamy balance
- Cornbread or garlic bread to soak up the flavors
- Baked beans for a hearty addition
How Do You Serve the Recipe?
Serve the wings on a large platter with dipping sauces on the side. If you want to keep them warm, place them in a covered dish or a low-heat oven until ready to eat.
Where Do You Serve This Recipe the Most?
Smoked chicken wings are perfect for parties, game nights, BBQs, and family gatherings. They are easy to serve, don’t require utensils, and stay tasty even at room temperature. They also make a great holiday appetizer for casual get-togethers.
Storage
Short-Term Storage (Room Temperature)
- Keep wings in an open dish for up to 2 hours.
- If serving later, loosely cover them with foil to keep them warm.
Refrigeration
- Store leftovers in an airtight container.
- They stay fresh for up to 4 days in the fridge.
- Reheat in an oven at 350°F for 10 minutes or an air fryer for 5 minutes.
Freezing
- Place wings in a freezer-safe bag, removing excess air.
- Freeze for up to 3 months.
- To reheat, thaw in the fridge overnight, then warm in the oven at 350°F for 15 minutes.
Frequently Asked Questions
Can I use a regular grill instead of a smoker?
Yes, you can use a charcoal or gas grill with a smoker box or foil packet filled with soaked wood chips. Cook on indirect heat to get a similar smoky flavor.
How do I get crispy skin on smoked wings?
For crispy skin, dry the wings well before seasoning. Also, increase the smoker temperature to 375°F for the last 10 minutes or finish them on a hot grill.
Can I marinate the wings before smoking?
Yes, you can marinate them for a few hours or overnight. Use a mix of oil, spices, and a little acid (like vinegar or lemon juice) to boost flavor.
What’s the best wood for smoking wings?
Hickory gives a strong smoky taste, applewood adds a sweet, mild smoke, and cherry gives a slightly fruity touch.
Can I reheat smoked wings without drying them out?
Yes, reheat in an oven at 350°F covered with foil or in an air fryer for 5 minutes at 375°F to keep them juicy.
