The Secrets To Amazing Smoked Chicken Wings Every Time
Smoked chicken wings … really? Yes. Heartedly YES! Emphatically YES!
Why Smoke Chicken Wings
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 wings.
But if you’re interested in an entirely new flavor profile for your wings and want to blow away your guests at the next get-together at your house, please read on.
I guarantee that if you follow these basic steps, you will amaze them and have them clamor for more. It’s so easy—it’s like magic.
The steps are easy to make your smoked chicken wings: Apply the rub, smoke the wings, and eat.
So, let’s get to it.
Applying The Rub
The first thing you want to do is prepare your wings and add the rub.
We usually buy whole wings, separating 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. Then, we 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, mixing 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 to be equally coated with the rub.
Once complete, set them aside in the fridge for a few hours, at least one hour.
Smoking The Wings
This recipe calls for pecan wood for the smoke, but hickory will also work well. You can use any wood you like, but know your flavor profiles.
If this is your first time, I recommend running up to Lowe’s or Home Depot and picking up some pecan wood. It is a milder smoke than hickory. If you use hickory, I would only smoke the wings for about an hour and finish them without smoke, as its 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 heat your cooker, whichever you use, to 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 your cooker is at temperature, place your wings on the grill, toss in your wood chips, and close the lid.
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 ensure 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!
The wings are ready after 2 1/2 hours. 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 crispy, so we put them over high heat for about 5 minutes on each side to get them really crispy. Finish them in the oven if you can’t do that on your smoker. This will prevent a rubbery skin on these tasty smoked chicken wings.
Eating The Wings
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, 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 want to eat them plain.
This is because they’re amazingly good with just the smoke.
Adding The Perfect Sauce
If you want to put the proverbial cherry on top of these smoked chicken wings, you need to make up a batch of Alabama White BBQ Sauce. The sauce pairs so well with these wings. I recommend trying it at least once!
There is something about a slightly vinegary peppery sauce and the smoke of the wings that makes it all come together to form a perfect ‘whole’.
Of course, they will be amazing with a favorite wing hot sauce or barbecue sauce of your choice.
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 you give this recipe a try, and we would love to hear what you think. Thanks, and happy smoking!
Other Amazing Chicken Wing Recipes
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
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…..
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!
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.
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.
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! 🙂
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.
Hands down the best wings I have ever made.
Awesome, Lori! So glad to hear that!! 🙂
It is really amazing 😀
This was so good, turned out awesome, thanks for the recipe!
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.
I’d thaw them out first.
This is amazing, i love trying different smoked recipes and these smoked chicken wings are definitely worth trying. Thanks for sharing 🙂
It is absolutely yummy and amazing 😀
Thanks for these amazing secrets and recipe, Leigh 😀 They are really helpful.
Best wings I’ve made at home. Varied the recipe a touch but turned out amazing!
Awesome, Cindy! Glad you liked em. What’d you do differently?
I use your rub recipe all the time now. That’s all my kids want . Great recipe.
Thanks so much, Daniel! 🙂
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?
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.
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!
Currently smoking your recipe and I have to say the smell alone is worth 5 stars. Can’t wait to try them!
Did you flip them at all or let them ride??
When I’m crisping them up at the end, I do turn them. While smoking, I just let them be.
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.
Great! Let us know how they turn out. I don’t think you’ll be disappointed! 🙂
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.
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.
Thanks for pointing out the instruction faux-pas. We have fixed it.
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 recipe
Can brown sugar be put into the mix? I’m thinking it might cut the heat just a little?
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.
Another way to get them crispy is to use an air fryer after they’ve been smoked.
That chicken wings look absolutely awesome! Love the flavor combinations!
Awesome! Glad you liked them! 🙂