The Secrets To Amazing Smoked Chicken Wings Every Time

Smoked chicken wings … really? Yes. Heartedly YES! Emphatically YES!

Amazing Smoked Chicken Wings piled high on a white platter with bbq sauce in the background.

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

rub spices separated on white plate

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.

chicken wings coated with dry rub in gallon zip top bag

Once complete, set them aside in the fridge for a few hours, one hour at the least.


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.

raw chicken wings covered in dry rub on the grill

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.

 Smoked Chicken Wings on the grill

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.


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.

close up of Smoked Chicken Wings with bbq sauce in white ramekin

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.

Of course, they will be the bomb with a favorite wing hot sauce or barbecue sauce of your choice.

The sauce does pair so well with these wings. I recommend trying it at least once!

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.

smoked Chicken Wings on white plate with bbq sauce in white ramekin

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

Amazing Smoked Chicken Wings piled high on a white platter with bbq sauce in the background.

The Secrets To Amazing Smoked Chicken Wings Every Time

All the Secrets to making amazingly delicious smoked chicken wings with step by step instructions. These will be a smashing success at any kind of get-together. MUST TRY!
4.68 from 427 votes
Print Pin Rate
Course: BBQ
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6
Calories: 607kcal
Author: Don’t Sweat The Recipe


  • 6 LBS Chicken Wings


  • 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


  • 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


Calories: 607kcal | Carbohydrates: 4g | Protein: 46g | Fat: 45g | Saturated Fat: 12g | Cholesterol: 189mg | Sodium: 1001mg | Potassium: 519mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2439IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 4mg

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  1. Never disappoints and great for all palates! Awesome layers of flavor that get you from different places. My 20 something’s ask for them a lot and who am I to say no?5 stars

  2. Amazing rub!! Perfect for whatever you want to smoke or grill!! It’s my only go to for a delicious rub…
    Thank you for the recipe….5 stars

  3. These smoked chicken wings are a game-changer! The perfect balance of smoky flavor and tender meat.”

  4. I am smoking both wings and drums , you said to separate the wings to add seasonings but what about the drums? Recipe sounds awesome .

    1. Yes, separate the wings and drums and discard the wing tips (if you have them) then season them up. Hope you like em!!

  5. This recipe is such a blessing. I did 2.5 hours on 240 for 7 pounds after mixing the seasons as directed .., plus a teeny bit of extra onion powder for the onion loving family. Zero sauce Is needed for these… I had bought several to serve but no one wanted because the recipe prevails as written.

  6. My wife and o enjoyed both the sauced and plan version of this recipe, thanks for your help, I’ll definitely smoke again

  7. After my own experimentation with this INCREDIBLE recipie, The only things I’ve tweaked are, that I started soaking my wings in a semi-sea salted brine (you wouldn’t imagine the amount of junk, small feather remnants and disgusting cloudy water it produces) then they get cold water rinsed, and get a quick shot of boiling water to tighten up the skin (just poured over top of the wings after they’re rinsed) then I dry them like CRAZY!

    The rub I’ve used for years is incredibly similar to yours. Only difference is that I add Brown sugar, baking powder and oregano to mine.

    You can’t beat the complete nothing left on the bone, juicy, crispy crunchy result of adding those very few things.

    But! I’ve never thought of throwing them in a smoker or on a charcoal grill with smoke! You’re a an absolute genius my friend! Pecan wood really makes what I do pop out like crazy! and I’ve never got so many compliments on my wing recipe until now!

    Cheers!5 stars

    1. That’s awesome, Glenn! Smoked wings are the BEST! I know that brining is a good idea (but I get impatient!). Perhaps I’ll slow it down and give that a whirl next time I do these! Thanks again!

  8. Alright, after making numerous recipes online I can officially say this is my favorite wing recipe. I have made them at least 10 times (they’re were hit at all my my UFC parties and Stanley Cup parties). The Alabama White BBQ sauce pairs perfectly with the wings. I run a Traeger pellet smoker and after the wings hit ~155-160 I throw them in the air fryer/over the propane grill flames to get the desired crispiness.
    Thank you for your recipe. I’m about to fire up the smoker and do another batch.5 stars

  9. I tried smoking wings today for my 1st time.. I came across this and thought I would try it out.. omg they were amazing!! I didn’t even need to grill them to give them the crisp.. I had them in for 2 hours and 45 mins and they were crispy enough and very juicy. Thanks so much for posting this!!5 stars

    1. Hey Julie, thanks so much! I am super glad you enjoyed them. We try very hard to put out decent recipes. If we don’t like what we make, we don’t post it. 🙂

      Thanks again!

  10. People having a problem with too much heat may be confusing American chili powder ( a mixture of cayenne,onion,cumin,paprica,garlic,chile powders and herbs) vs rest of the world “chilli powder” which is pure ground dried chillis/chiles.

    1. Yep, just checked my wife’s supply of “chili powder”.
      Contains: chili powder, cumin, oregano, coriander, garlic, rice concentrate, allspice, and cloves.
      Great tip!5 stars

  11. Just made these for my wife’s teach end of semester party and people are loving them! Smoked them to 165 internal temp (about 2 1/2 hours at 225 in pellet smoker with apple wood). Then fired up the grill and gave them about 3 minutes per side. They are really good. I seasoned them last night and let them sit over night).5 stars

  12. Like so many others have said, I also smoked wings for the first time using your recipe (on my Weber charcoal grill), and had very good results – my wife loves smoked wings, and she said these are the best thing she’s ever tasted! Thank you for sharing the love.😁5 stars

  13. Hands down the best wings. No sauce needed, and kids eat them faster then I can cook them. I even use the rub occasionally for other pieces of chicken I smoke. Thank you!!!5 stars

      1. I know I’m late to the party, but I made these last night and they were fantastic! Smoked for 2 hours at 230 and crisped them up on high heat. I purposely did not make the sauce because I like my wings dry. Thanks for a great recipe. The family loved it.
        I’m going to make the Alabama sauce next time, because I have to try it!

        1. Never late to the party with these wings, Ken! Glad you liked em. Definitely whip up some of the Alabama White next time. You WILL be happily surprised. Promise!!

  14. I have been making wings for a couple months now, experimenting with different recipes and so far this one is hands down the best. the only thing I changed was, i subbed peanut oil for the olive oil. the wings come out perfect every time and thst Alabama white sauce is the oerfect compliment to them. thx for this!5 stars

      1. Any way we could cook these in the oven? If so temp and time please!? I’m not too wavy with a grill unfortunately.5 stars

  15. These were so freakin’ good! No sauce needed. I left out the cayenne, because my kids are wusses, and shortened the cooking time by a bit (my smoker was running just a smidge hot). BOTH OF MY KIDS HAD SECONDS! If you knew my kids, you’d know that’s a BIG deal. Saving this recipe to make again. Super simple. Tons of flavor. ‘Nuff said.

    1. Thanks, man. Glad you liked ’em! 🙂 It’s so convenient to pick up the phone and have some wings delivered but such a disappointment when you get them. We just don’t do it anymore. Smoked wings are my fav!! As you said, the flavor crushes!! Thanks again!

  16. I 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!

  17. Been 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

  18. First 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!5 stars

  19. Great 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!😀5 stars

  20. Followed the recipe without changes. Smoked on Asmoke 300 for 2.5 hours. Came out fantastically. Great amount of heat in the rub. 6 STARS!5 stars

  21. I 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!5 stars

  22. I 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?

  23. Made 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!!5 stars

  24. Hi! 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!

  25. Live 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!!5 stars

  26. Followed 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)5 stars

  27. I 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!5 stars

  28. Thanks 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?5 stars

    1. Hey 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.

  29. This 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!

  30. This 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 App5 stars

  31. This 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. 🙂5 stars

    1. Thanks 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! 🙂

  32. Looking 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.

    1. If 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.

    1. I keep constant smoke on them until they’re about finished. Typically, I toss one chunk on, and add more as needed.

  33. Most 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…..5 stars

  34. This 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!5 stars

  35. I 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.

  36. These 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.

    1. Awesome! 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! 🙂

  37. The 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.5 stars

  38. Anyone 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.

  39. This is amazing, i love trying different smoked recipes and these smoked chicken wings are definitely worth trying. Thanks for sharing 🙂5 stars

  40. Just 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?

    1. Hey 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.

  41. This 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!5 stars

  42. Currently smoking your recipe and I have to say the smell alone is worth 5 stars. Can’t wait to try them!5 stars

  43. This 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.5 stars

  44. Fantastic 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.

  45. For 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.4 stars

  46. Wow!!! 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 recipe5 stars

    1. I 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.

  47. Made 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!5 stars

    1. Tried 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

  48. Have 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.

  49. Wings came out perfect on my Kamado. Used exact seasoning, then tossed them in some lemon pepper after they were complete. 10/10!5 stars

  50. My 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!5 stars

    1. Awesome, Tony! Glad you liked them. Did you try them with the Alabama White BBQ sauce or just on their own? Both ways work!

  51. I’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.5 stars

    1. Hello John, do you only do the Goya liquid marinating, then just cook them up? Or do you also add all that spicing as listed?

  52. I 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.

  53. I 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!5 stars

  54. Just 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!5 stars

    1. I have an electric smoker and want to try this so bad sounds good can I use air fryer after to crisp them thanks

      1. You sure can. It’s recommended that you find a way to crisp ’em up. Either toss them in the oven, the air fryer that you mentioned, or toss over a high heat. All to crisp up that skin.

  55. Smoked these with mesquite (all I had) and they turned out amazing! Wonderful combination of spices in the rub.

  56. Great 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.

    1. Hey 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.

  57. Awesome recipe, Smoked them with pecan wood in the offset smoker. I brought some to work everyone loved them!5 stars

    1. Wings cook so quick a water pan isn’t really necessary. They won’t dry out unless you over cook them.

  58. Wonderful 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.5 stars

  59. First 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!5 stars

    1. Thanks, 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!

  60. g’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 you5 stars

    1. G’day mate! It IS in Fahrenheit, not Celsius. Thanks for pointing that out, I will fix the post to indicate which.

        1. We 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.

  61. Tried 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.3 stars

    1. We 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! 🙂

    2. Petra,
      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 wings4 stars

      1. I like that recipe, thanks. What do you think about simmering wings in water for 30 minutes first. Be more tender?

          1. If using a pellet smoker, what are your thoughts on just cranking up the temp to 450 at some point to crisp them? Not sure how long that would take, or if it’s even hot enough?

          2. I think that would be a perfect idea, Jered. Crank up the heat as high as it can go, you only need to crisp it up. If 450 is the max, perhaps 5-7 minutes should do it.

    1. Hey 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.

    2. I use a meat locker when it comes to my smoker I like it cause it’s versatile for you can either smoke bake and grill And you also have a drip Pan to put water in that add moisture to help it smoke more And add better flavor other thing I do difference is I use Cajun so it’s not as spicy as the original Cayenne so gives it more of like that mild sweet taste with the good amount of smoke

    3. I can’t stress enough how much I love Traeger smokers. They’re easy to use, and it keeps the temperature regulated really well. The first time I had meat off a traeger, I ran out and bought one myself and have been happy since.

    1. Sorry about that, Debi! It was just an error, corrected now. Thank you so much for bringing it to our attention.

  62. Such 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!

      1. Hey Tad,
        You’re gonna have to get them into a high heat situation. If you can’t toss them onto a grill, the oven works great. Toss it on broil and (watching them closely) crisp up each side of the wings.

        1. I smoke around 30#’s of wings at a time. Your recipe and mine are nearly identical. Cook time and temp also pure match… cooking so many we freeze them in pkgs of 15 and then thaw them as we want and once thawed, put in air fryer to crisp them up… just like the day they were made!

          I did pick up an ingredient from your rub that I don’t use… will try it on next batch! Cumin… in case you were wondering. 😎5 stars

          1. That’s great, Chuck! Yep, Costco had a good sale for wings this last weekend. Loaded up for the season!! 🙂

        2. This man looks like he knows 😂 2nd the comment i use a vert smoker as well just put on 4 packs of wings5 stars

      2. Toss the wings in 1/2 tablespoon of baking powder per pound. This causes a chemical reaction which will crisp the wings’ skin without the need for higher heat. I also use a paper towel to dry them before adding the baking powder and dry rub, then I put them on my smoker rack in the fridge for an hour or two then finally smoke them for 2 hours at 225.

        1. Yes, this will work as well. We do this for our oven-baked wings, and it works great (baking powder)!

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