The Secrets To Amazing Smoked Chicken Wings Every Time
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 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 Rub
- Smoke
- Eat
So let’s get to it.
Apply Rub
The first thing you want to do is prepare your wings and 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.
Smoke
This particular recipe calls for pecan wood for the smoke, but I know that hickory will also work well. You can choose to 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 do use hickory, I would only smoke the wings for about an hour and then just finish them up 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 really crispy, so we put them over high heat for about 5 minutes on 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, 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.
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
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!
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
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!
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!😀
Yep! Perfect. I finish em off over flame but I DO have a fryer so … hmmm.
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!
w00t! Glad you liked ’em, Razz!
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!
Rockin! Glad you liked it! Thanks
Can the wings sit in the refrigerator overnight before the smoke?
Absolutely!
i really loved these smoked chicken wings
i have made my first ever smoked chicken wing and it was so yummy. i am really thankful for this amazing recipe
Made my first ever smoked chicken wings with this recipe using my air fryer!
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?
Yes, that is correct. Add the oil so the rub sticks. Let us know how they come out.
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!!
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!
It would just pump up the flavor some more. It’s fine. 🙂
it’s really amazing.
Thanks Katan! 🙂
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!!
That’s awesome, Gary! Thanks so much!
Thanks for these amazing secrets and recipe!
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)
Thanks so much!! 😀
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!
Awesome! We’re happy you liked em!
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?
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.
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!
Rock on! Thanks so much for that. I am so so glad that they’re a hit!! 🙂
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 App
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. 🙂
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! 🙂
Did anyone use a gas grill for this recipe?
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.
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.
How much wood are you placing to smoke? I’m going to make these tomorrow.
I keep constant smoke on them until they’re about finished. Typically, I toss one chunk on, and add more as needed.