Smoked chicken wings … really? Yes. Heartedly YES! Emphatically YES!
One of the first and most basic secrets about delicious chicken wings is that you can, indeed, smoke them.
Most people will either fry or bake their chicken wings and they, more often than not, are good.
There is nothing wrong with a plate full of fried up wings.
But if you’re interested in an entirely new flavor profile to your wings, if you want to blow away your guests at the next get-together at your house, please read on.
I guarantee that if you follow these very basic steps, you will amaze them and they will clamor for more. It’s so easy, it’s like magic.
The steps are easy to make your smoked chicken wings:
- Apply Rub
- Smoke
- Eat
So let’s get to it.
Try our sausage balls recipe!
Apply Rub
Try our street tacos recipe or our stuffed bell pepper recipe!
The first thing you want to do is prepare your wings and rub.
We usually buy our wings whole so we separate the wing, drumette, and tip by cutting them between the joints.
We toss the tips and pat down the drumettes and wings, removing the moisture and put the wings in a large mixing bowl or zip lock bag.
Mix the dry ingredients together in a bowl then pour the oil over the wings. Mix it around to coat all the wings.
Next, pour some of your rub over the wings and mix it around.
Keep adding and moving the wings around so they are equally coated with the rub.
Once complete, set them aside in the fridge for a few hours, one hour at the least.
Smoke
This particular recipe calls for pecan wood for the smoke, but I know that hickory will do well too.
You can decide to use any kind of wood that you like but know your flavor profiles.
If this is your first time, I would recommend running up to Lowe’s or Home Depot and picking up some pecan wood. It is a milder smoke than hickory.
If you do you use hickory, I would only smoke the wings for about an hour then just finish them up without smoke as it’s profile is much stronger.
You can use a charcoal or gas grill with indirect heat, or a smoker to make these wings.
You will need to get your cooker, whichever you’re going to use, to a temperature of 225-250 F.
If using a charcoal grill, push all your coals to one side, or along the edges as you want your wings to cook on indirect heat, not directly over the coals.
Once you get your cooker to temperature, place your wings on the grill, toss in your wood chips and close it up.
How Long To Smoke Chicken Wings
Keep an eye on your grill temperature, keeping it between 225 and 250 degrees F.
You also want to make sure that smoke is pouring out at your desired level. I smoke the wings for a full two hours.
Doesn’t that look amazing? Smoked chicken wings just like that!
After 2 1/2 hours, the wings are ready. If you want to make sure, use a meat thermometer and cook your wings to an internal temperature of 165 degrees Fahrenheit.
The wings will be cooked, but we like ours with some char and really crispy so we put them over high heat for about 5 minutes each side to get them really crispy.
EAT!
Once done, pull them from the grill and let them rest for a few minutes on any baking pan or cutting board. At this point, you can apply a sauce if desired. Just toss them in a small bowl and add your favorite sauce and give them a toss to apply evenly.
I urge you to eat a smoked wing BEFORE adding the sauce. You may find that you just want to eat them plain.
This is because they’re amazingly good with just the smoke.
If you want to put the proverbial cherry on the top with these smoked chicken wings, you need to make up a batch of Alabama White BBQ Sauce for these and a delicious dessert to go along with your smoked chicken wings. Try this Peanut Butter Ball recipe.
Of course, they will be the bomb with a favorite wing hot sauce or barbecue sauce of your choice.
The sauce pairs so well with these wings.
Something about a slightly vinegary peppery sauce with the smoke of the wings that makes it all come together to form a perfect ‘whole’.
Making the sauce is a breeze, check it out here.
We love wings at our house. We love them this way and that way. Baked, fried, smoked … it doesn’t matter.
I will say, without reservation, that this is the most surprisingly delicious.
I will make this recipe 2-3 times more than the standard baking or frying method.
We hope that you give this recipe a go, and we would love to hear from you to see what you think. Thanks, and happy smoking!
Try our street tacos recipe or our stuffed bell pepper recipe!
Smoked Chicken Wings Recipe
The Secrets To Amazing Smoked Chicken Wings Every Time
Ingredients
- 6 LBS Chicken Wings
Rub
- 2 Tablespoon Olive oil
- 2 Tablespoons Chili Powder
- 2 Tablespoons Smoked Paprika
- 1 teaspoon Cumin
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 2 teaspoons Kosher salt
- 3 teaspoons Fresh Ground Pepper
- 1 teaspoon Cayenne
Instructions
- Separate wings into drumettes and wings, if necessary.
- Pat wings dry.
- Combine spices to form the rub.
- Place wings in a container, add and mix rub and olive oil over chicken.
- Let wings rest for at least an hour.
- Heat the smoker or grill to a temperature between 225-250 F.
- Place wings over indirect heat.
- Add wood for the smoke to coals.
- Smoke for 2 to 2 1/2 hours, maintaining a constant smoke for at least 1 1/2 hours, the chicken should have an internal temperature of 160.
- Place directly over coals to crisp, approximately 5 minutes each side.
- Remove from heat and let rest for approximately 10 minutes.
- Serve
Comments
7 Chicken Dinner Ideas for Summer and Merry Monday Link Party #162 - Intelligent Domestications
July 9, 2017[…] Amazing Smoked Chicken Wings @Don’t Sweat The Recipe […]
Senita
September 29, 2018I have made this recipe once before and didn’t read the whole thing and didn’t grill them at the end. So they were not crunchy, the texture wasn’t so great but they were delicious. I am making it today for a potluck end of summer pool party and I’m getting it right this time!
DSTR
October 1, 2018Awesome, Senita! Let us know how they turn out the second time around.
Ashley Pratt
February 26, 2021I didn’t want to hey hickory, but also didnt see pecan. What are your thoughts on cherry wood chips? I also pre made the Alabama white bbq and it’s quite thin, is it supposed to be?
DSTR
February 26, 2021Typically .. and I say that very loosely, fruitwoods are used for fish and poultry. Personally, I feel wood is regional. For us, that means hickory, oak, and pecan. Other areas can use other woods. By all means, use the cherry. And yes, the alabama white sauce is a thin sauce but don’t worry .. it’ll do its job 🙂
Let us know what you think after!
Dave
December 16, 2018I just did that too. My wife and I both said they weren’t crunchy. Then I looked back at the recipe and said dumba$$
Graham
July 4, 2019Got my husband a smoker for Father’s Day. Your wing recipe was our first try, brought them to July 4thparty… huge hit, delicious and the bbq sauce was amazing compliment to the Smokey wings! Great recipe highly recommend
DSTR
July 5, 2019That’s awesome, and what a great Father’s Day gift!
tash
December 10, 2020Just tried your receipe and it was AMAZING!!! Thank you so much for sharing! <3
DSTR
December 11, 2020So glad to hear it, Tash! We love ’em too. In fact, this might be happening again this weekend! 🙂
Shirley Wood
July 10, 2017Such a yummy idea and those wings look scrumptious! This recipe is Featured at the Merry Monday party right now! So glad you party with us!
DSTR
July 10, 2017Thank you so much, Shirley!
Debi
July 14, 2017what is the ingredient “fresh” on the grilled smoked chicken wings?
DSTR
July 14, 2017Sorry about that, Debi! It was just an error, corrected now. Thank you so much for bringing it to our attention.
Jeff Blackwell
August 20, 2017What king of smoker do you recommend?
DSTR
August 21, 2017Hey Jeff,
Wow .. that is a question! If you’re only planning on SMOKING, I would recommend a cylinder style smoker. They’re very affordable and do exactly what it’s designed to do: smoke the meat.
I personally use an offset firebox style smoker. This gives me the versatility of being able to grill AND smoke. I have also used my Weber to smoke by setting my charcoal to one side. This is good for when you’re smoking a very small amount of food that cooks rather quickly, such as poultry.
In the end, it rather boils down to getting good at what you have. I use my offset firebox and use charcoal, but you can also use a standard grill that runs off of gas (with a wood chip box).
Here is a link explaining different types, but in answer to your question “What do I recommend?” Use Charcoal … run away from gas.
https://www.smokegrillbbq.com/smokers.html
Glen LaHue
December 30, 2018Ugly drum smoker is the way to go. You may be able to find one for sale but most people build them.
Petra
September 24, 2017Tried it. Perfect recipe to follow. We just bought a kamado and this was the first thing we tried. The smoking and grilling worked perfectly. But the rub was WAY to spicy for our taste. Thats way its only a 3 star.
DSTR
September 24, 2017We are so happy you liked the smoked wings, Petra! If you try them again just cut back on the cayenne pepper and they should be to your heat level. Thank you so much for coming by to let us know! 🙂
Steve
April 29, 2018Petra,
Leave out the cayenne and smoked paprika. Use regular paprika and add brown sugar. I use an electric smoker for 2 hours with apple or cherry wood. Both are mild and add good flavor. After 2 hours I throw them on the grill for some color and lightly coat with bbq sauce. Very good wings
Joseph dagostino
January 5, 2019Try red oak. Pecan is also great but red oak is awesome imo.
Alin
September 26, 2017Delicious, I gone try it..
moppa richardson
December 7, 2017g’day. looks great. have been smoking jerky and fish. now ready to try some chicken. i live in australia and was wondering if your temperature is in F or centigrade. eg is it 225-250f or 115-125 c. thank you
DSTR
December 8, 2017G’day mate! It IS in Fahrenheit, not Celsius. Thanks for pointing that out, I will fix the post to indicate which.
Jim
April 18, 2021Do you have to baste them at all during the smoking process to prevent the chicken wings from drying out?
DSTR
April 19, 2021We found no need to baste them during the cooking process. Some people would say adding a water pan in the smoker would help but honestly, they’re not in there long enough TO dry out. I have made these … so many times I don’t even remember and they are never dried out. If you watch the temp of the wings and pull them at the right time they will be perfect every time.
Danny
February 24, 2018First time I’ve smoked wings. Awesome recipe! The wings were a little spicy for my 4 year old, but he still polished off 5 of them. I may reduce cayenne for people who can’t handle the spice as much, but keep it the same for my batch. I will make them again. Thanks!
DSTR
February 25, 2018Thanks, Danny! Glad you liked them. I was really surprised myself the first time I made them. Awesome that your progeny killed off 5 of em!! That’s a healthy portion for a 4-year-old. 🙂 Yeah, cut back on the cayenne to reduce the spiciness for those that are sensitive, it’s always a safe bet. We’re getting geared up for the grilling season this year, so check back!
David
March 23, 2018Wonderful recipe! Another option to get the crisp skin is instead of putting the wings over direct heat, just flash fry them in a deep oil fryer for about half a minute. Finish with a sprinkling of the rub afterward. Still has the smoke, color and the spiciness.
David
March 23, 2018A few seconds not half minute
Jim Jenkins
April 29, 2018What kind of wood do you use in this recipe?
DSTR
April 30, 2018Jim, I used a 50/50 mix of pecan wood and hickory.
Mark
May 9, 2018Do you use a water pan in the smoker for the wings when using the smoker or grill?
DSTR
May 9, 2018I know some people that do, Mark. I, personally, do not.
Jim
May 28, 2018Wings cook so quick a water pan isn’t really necessary. They won’t dry out unless you over cook them.
Courtney Wilemon
November 16, 2020Could I do the oil and rub the night before?
DSTR
November 17, 2020You sure could!
Joe
June 8, 2018Awesome recipe, Smoked them with pecan wood in the offset smoker. I brought some to work everyone loved them!
Brian Spring
June 10, 2018Great recipe but the skin turned out tough . Any suggestions on what I did wrong. I think maybe I didn’t grill over coals long enough.
DSTR
June 11, 2018Hey Brian,
The smoking on the wings WILL give the skin a bit more of a ‘chew’ than just straight up grilling or frying. You definitely want to finish them off over the hot coals will as this will crisp up the skin, making it much easier to bite through. I think your observations are correct, a bit more time over that direct heat is the perfect fix.
Ken Carstensen
June 11, 2018Smoked these with mesquite (all I had) and they turned out amazing! Wonderful combination of spices in the rub.
T
June 22, 2018I made these today. I added some honey. They were great. Thanks!
Tony
July 10, 2018Just wanted to send a thank you for sharing this recipe! Just made a batch of wings for my wife and I, fifty of them to be precise, and only have fifteen leftover for lunch tomorrow!!!! Could not stop enjoying them!
DSTR
July 11, 2018Hey, Tony! Thank you so much for coming by to let us know you enjoyed the wings!!!
Tom
July 22, 2018I just finished eating. i made these wings, some polish sausage, and a few whiskey Chuck burgers. Everything was excellent but these wings stole the show. Make the recipe as is, don’t change a thing. You taste buds will be doing somersaults!
DSTR
July 23, 2018Glad to hear it, Tom. Whiskey Chuck burgers??? Tell me more!
Matt Moore
August 5, 2018I just wanted to say that a great way to “crisp” up your wings is to line a cooking sheet with foil and put a wire rack on It. Set your oven to broil. Then put your wings on the wire rack and put into oven for about 2-3 mins each side of wing. It makes for a crispy smoky wing.
John
August 10, 2018I’ve been doing something similar to what you do for about 10 years but I made one change that really helped the wings. It was to marinade them in something like a Goya product (i.e. Mojo) overnight in the fridge. What it does is keeps them from from being temperamental when it comes to drying out. You don’t have to watch them like a hawk as even if the temp is a bit high and you crisp them up a bit over the coals (which is easy to overdo), you get really moist meat. It is a great thing to do if you need to reheat them when you make a bunch and then go to a party.
DSTR
August 14, 2018That’s a great idea and I think I am going to try that next time! Thanks for the tip!
Kevin
January 26, 2020Hello John, do you only do the Goya liquid marinating, then just cook them up? Or do you also add all that spicing as listed?
Tony
September 1, 2018My first time smoking wings and this was so easy and AMAZING!! I have a charcoal grill and placed the wings opposite the coals for indirect heat.
I used mesquite chips that I already had and tossed them onto the coals dry. I smoked them for a couple hours and Shazam!
DSTR
September 1, 2018Awesome, Tony! Glad you liked them. Did you try them with the Alabama White BBQ sauce or just on their own? Both ways work!
Rebecca benfield
October 3, 2018Wings came out perfect on my Kamado. Used exact seasoning, then tossed them in some lemon pepper after they were complete. 10/10!
Dave
October 8, 2018Have you smoked and then fried wings to all of that crisp? I’m going to try that but wondering if I should not rub them until after they come out of the fryer.
DSTR
October 9, 2018Hmm .. not sure, Dave. Only one way to find out! Let us know if you do it and what you found out.
Nutritionist Mira
October 25, 2018Wow what a delicious recipe! Thank you so much for sharing this recipe, I will must try to home.
DSTR
October 25, 2018Let us know what you think! 🙂
Mike
July 7, 2019Tried the recipe and just cut back on the cayenne and than when they were done I put them in an air fryer to get the skin crispy. Did that so I didn’t have the oil in them from a deep fryer. Perfect
Marc
October 28, 2018Excellent recipe. Added a little brown sugar and did 3lbs on a pellet smoker.
MIke
November 11, 2018Made these for a party last night. They were awesome! Everyone loved them and the Alabama BBQ Sauce is great with them! I have a new electric smoker and this was my first time using it. The pecan wood chips and rub worked so well together. Very good!
chase
November 19, 2018Holy cats, this one is pure gold. Thank you so much for posting this, the family loved it!
DSTR
November 20, 2018That’s so awesome to hear. Thanks, Chase!
Lisa
December 8, 2018That chicken wings look absolutely awesome! Love the flavor combinations!
DSTR
December 9, 2018Awesome! Glad you liked them! 🙂
togo54
December 11, 2018Another way to get them crispy is to use an air fryer after they’ve been smoked.
Mark
December 26, 2018Can brown sugar be put into the mix? I’m thinking it might cut the heat just a little?
DSTR
December 29, 2018I don’t see why not, Mark. If you’re concerned over the heat, just reduce the cayenne. But adding brown sugar sounds good, especially if you like the spicy-sweet combo.
Jay
February 3, 2019Wow!!! Just made them for the first time. Awesome. Follow the recipe step by step. A big hit for my Super Bowl Party. Only thing sucks I should of made more. Thanks for the recipe
David
February 14, 2019For my taste, rub calls for way too much black pepper and not enough salt. Also, item three of instructions should say to combine spice AND olive oil. Will adjust to our palate and try again. Thanks for the recipe.
DSTR
February 20, 2019Thanks for pointing out the instruction faux-pas. We have fixed it.
John
March 10, 2019Fantastic recipe! My friends wanted crispier skin, so I smoked them at 225 for 2 hours and then put them in the oven (uncovered) for 15 minutes @450. They came out PERFECT.
Dad Life
May 10, 2019This recipe for wings looks amazing. I am going to have to try it this weekend in my smoker as I have some friend coming over that love wings.
DSTR
May 10, 2019Great! Let us know how they turn out. I don’t think you’ll be disappointed! 🙂
Tony
May 11, 2019Did you flip them at all or let them ride??
DSTR
May 13, 2019When I’m crisping them up at the end, I do turn them. While smoking, I just let them be.
Cory S.
May 19, 2019Currently smoking your recipe and I have to say the smell alone is worth 5 stars. Can’t wait to try them!
Best Keto Summer BBQ and Grill Recipes | Eat. Be Fit. Explore.
July 1, 2019[…] Smoked Chicken Wings […]
karen
July 2, 2019This is the first recipe I ever tried in my smoker. We couldn’t have been more pleased! The grand kids devoured 4lbs in no time! Definitely a keeper! Thanks for sharing!
Mike C
August 9, 2019Just recently got a smoker & I’m gonna break it in with this recipe. Sounds awesome, can’t wait to test it out. To verify tho, when grilling them at the end, should I leave the lid open or closed?
DSTR
August 10, 2019Hey Mike! Great question. Yes, go ahead and leave the lid up. They won’t be on very long and you probably want to keep an eye on your wings to get that good crispy sear.
Daniel Ingle
September 21, 2019I use your rub recipe all the time now. That’s all my kids want . Great recipe.
DSTR
September 24, 2019Thanks so much, Daniel! 🙂
Cindy
September 21, 2019Best wings I’ve made at home. Varied the recipe a touch but turned out amazing!
DSTR
September 24, 2019Awesome, Cindy! Glad you liked em. What’d you do differently?
SK Zai
October 28, 2019Thanks for these amazing secrets and recipe, Leigh 😀 They are really helpful.
Husnain
December 15, 2019It is absolutely yummy and amazing 😀
Jacob
January 25, 2020This is amazing, i love trying different smoked recipes and these smoked chicken wings are definitely worth trying. Thanks for sharing 🙂
Big Game MVP Wines – Wine Sisterhood: Women who love wine, food, travel, crafts, entertaining
January 30, 2020[…] your wings dry, or top them with a slightly sweet sauce, we’d call up Bar Dog Pinot Noir to pour. This recipe is already making our mouth […]
Tyler
January 31, 2020Anyone ever tried this with frozen wings? Have a bag in our freezer and trying to decide if I should let thaw or just plan on smoking longer.
DSTR
February 3, 2020I’d thaw them out first.
Prestige Painting Services
February 3, 2020This was so good, turned out awesome, thanks for the recipe!
Finn
March 8, 2020It is really amazing 😀
Lori
April 7, 2020Hands down the best wings I have ever made.
DSTR
April 9, 2020Awesome, Lori! So glad to hear that!! 🙂
Rick
April 19, 2020The best wings i have ever made from this recipe. For a sauce I used sweet baby rays honey teriyaki and simmered it for about 1/2 hour. I at about half the wings just “plain” and half with the sauce. Killer.
steeltown
April 23, 2020These were truly the best wings I ever had and it was the first time I smoked wings in a smoker. The taste is amazing. Might add a touch of habanero powder next time just to give it a little more heat.
DSTR
April 27, 2020Awesome! Yeah, I like my wings some heat in there too. I actually got thumped in a few comments for the heat from the cayenne. Glad you liked ’em! 🙂
thirstycamel20
May 4, 2020I have LOVED reading this thread. My wings are in the rub, the coals are started, my bag of pecan chunks is at the ready, my glass of Malbec is poured and the fun is about to start. Be safe everyone.
Breck
May 10, 2020This recipe is fabulous, and has become our go-to. My husband raved the first time I made it, and said the wings were even better than the “famous” smoked wings from a restaurant in our community. Quite an endorsement!
Joseph Red
May 13, 2020Most truly the best wings i ever had, thanks to this recipe… It was recommended by a friend, now definitely i am gonna recommend it further…..
Tray
May 18, 2020How much wood are you placing to smoke? I’m going to make these tomorrow.
DSTR
May 24, 2020I keep constant smoke on them until they’re about finished. Typically, I toss one chunk on, and add more as needed.
KenM
May 20, 2020Looking to make this recipe this weekend on a pellet grill. Would smoking at 180 work, to get a good smoke flavor ? Also I saw some recipes add baking powder to the rub to crisp up the skin, would you recommend this ? Thanks.
DSTR
May 24, 2020If you smoke at 180 plan on a longer cook time. No problem there, but you’ll just need to monitor that internal temp. I have also heard the same to crisp the skin. I haven’t tried it, I just finish off the wings over direct heat. You can also toss them in a fryer or oven for really crispy skin.
Mel
May 20, 2020Did anyone use a gas grill for this recipe?
Arapham Namsu
June 1, 2020This is amazing, I love trying different smoked recipes and these smoked chicken wings are definitely worth trying. In fact, your all recipes are just perfect. Keep it up. Lots of love to you. 🙂
DSTR
June 1, 2020Thanks so much!! We appreciate that. We only post the good ones, and there have been plenty of failures over the years, that’s for sure! 🙂
Foodie girl
June 4, 2020This is the first recipe I ever tried in my smoker. We couldn’t have been more pleased! The grand kids devoured 4lbs in no time! Definitely a keeper! Thanks for sharing!
I’ll share your blog on my app XP Work Doku App
RayO
June 12, 2020This is my GO TO smoked wing recipe, including the rub recipe. As the article mentions, follow the steps and you will drive your friends and family WILD with these wings.
I have received nothing but rave reviews and continue to get several requests for these at the next tailgate or get together. THEY ARE SO GOOD … THANK YOU FOR SHARING THIS RECIPE & PROCESS!
DSTR
June 15, 2020Rock on! Thanks so much for that. I am so so glad that they’re a hit!! 🙂
David Brown
June 14, 2020Thanks for providing these recipes. I was looking for this recipe for a quite a long time. But now, I found a perfect recipe for smoked chicken wings. However, can you suggest which electric smoker will be perfect for this recipe?
DSTR
June 15, 2020Hey David, I have never used an electric smoker but what you’re looking for is temp control and the ability to keep smoke on. So, if the smoker you’re looking at can promise those two things you should be golden.
Melissa
June 18, 2020I made this for my son’s birthday, and our family went crazy over it!!! My father told me this recipe is definitely a keeper, and I agree. Thank you!
DSTR
June 21, 2020Awesome! We’re happy you liked em!
Ferris
June 22, 2020Followed the recipe to a tee and all I can say is wow!!! These wings take you to flavor town. The Alabama white bbq sauce is a must, it seemed to enhance the smoke flavors. This recipe will be a staple in our house. Thank you! (I went with pecan wood chips)
DSTR
June 26, 2020Thanks so much!! 😀
Nathan
July 3, 2020Thanks for these amazing secrets and recipe!
Gary
July 8, 2020Live in Chicago and always look for restaurants offering smoked wings (far superior to fried IMO). Not common but we have a few places that do a great job. This blows them all away. I followed the recipe using a pellet smoker (at 225F for 2.5 hours) and finished them on a 550F gas grill for less than 5 minutes. Juicy with nice crisp, flavorful as can be with a great, not to hot, kick. Will be making these regularly!!
DSTR
July 9, 2020That’s awesome, Gary! Thanks so much!
Katan
July 11, 2020it’s really amazing.
DSTR
July 11, 2020Thanks Katan! 🙂
Claire DuPont
August 7, 2020Hi! What would happen if I decide to do this and let the chicken rest in rub overnight in fridge? Trying to get as much done the night before if possible! Thanks!
DSTR
August 7, 2020It would just pump up the flavor some more. It’s fine. 🙂
Gregory
October 29, 2020Made my first ever smoked chicken wings with this recipe. It was the BOMB!! Even two picky 7 year old eaters loved them and have been asking when we will make again!!
Joan Mangiaracina
November 16, 2020I have no smoker, but do have an air-fryer! Does the oil go in the dry ingredients or ton on the wings to get the tub to stick to it?
DSTR
November 16, 2020Yes, that is correct. Add the oil so the rub sticks. Let us know how they come out.
Nissa
November 18, 2020Made my first ever smoked chicken wings with this recipe using my air fryer!
Emma
December 10, 2020i have made my first ever smoked chicken wing and it was so yummy. i am really thankful for this amazing recipe
George
December 10, 2020i really loved these smoked chicken wings
Jacob
December 22, 2020Can the wings sit in the refrigerator overnight before the smoke?
DSTR
December 23, 2020Absolutely!
Blake
January 30, 2021I followed this recipe by smoking them in my electric tower smoker, but also put them on the propane grill after for about 10 min on each side on high to make them crispy and they’re the best wings I’ve ever had! Thanks for the recipe!
DSTR
January 30, 2021Rockin! Glad you liked it! Thanks
Razz
February 1, 2021Followed the recipe without changes. Smoked on Asmoke 300 for 2.5 hours. Came out fantastically. Great amount of heat in the rub. 6 STARS!
DSTR
March 8, 2021w00t! Glad you liked ’em, Razz!
Matt
February 5, 2021Great recipe..after smoking we throw em in the fryer and flash them for about 3 mins. Unbelievable crunchy flavorful shell and soft moist inside! We were so impressed we’re making a bunch for a Super Bowl party… thanks for sharing this recipe.. Go Bucs!😀
DSTR
March 8, 2021Yep! Perfect. I finish em off over flame but I DO have a fryer so … hmmm.
Kelly
March 6, 2021First time I ever made smoked wings on my Traeger was for my 50th birthday party. They were such a hit!! I only got 2 before they were devoured but I was so happy everyone liked them so much. Unfortunately, I also didn’t make enough so that everyone could have a few. Now I make sure to make extras. This is my go to recipe. I’ve never used the rub recipe provided. I usually do a salt and pepper which believe it or not is amazing, and a couple different traeger rubs for 3 different flavor options. Pecan is wonderful as is Cherry. Last time I tried the Alabama BBQ and am hooked. Making smoked tomorrow for the neighbors with some Alabama BBQ sauce!
Mitch
April 23, 2021Been smoking wings for years but want to try your rub. In my experience, as with all fowl i smoke, i dry brine overnite with just salt to dry out and season the skin. Much better results on a more edible skin. Especially turkey. I have done Pterodactyl wings using turkey wings, that thick heavy skin is a challenge. I watch using much sugar or honey because it can burn easily.
One thing ive found works well is after the dry brine, I mix up my salt less rub on the wings, then smoke them at a little higher temp, 280 to 285 range and get a bite thru skin and usually only takes around an hour and a half. Ive done this on all 3 of my Good One smokers and has worked good. Your Alabama White sauce is nails
Mike Chenoweth
May 1, 2021I only had time to let the wings sit for about an hour after the rub. I finished them after smoking in a 450 degree oven for about 15 minutes to let them crisp. I used soaked cherry wood in an electric smoker.
There’s a bbq place in Fort Collins, CO, famous for their smoked wings, which I LOVE. These really were better. Amazing, in fact!