Why This Smoked Chicken Wings Recipe Is My Summer Staple
Smoked chicken wings recipe—that phrase alone takes me right back to my childhood backyard in Vermont. Picture this: Dad’s old smoker puffing out sweet oak-scented clouds, trays of wings lined up and sizzling, and me, sneaking bites when I was “helping.” Fast forward to my Asheville kitchen, and not much has changed—except now, I’m the one doing the smoking.
If you’ve ever had a smoked wing that hits just right—crisp on the outside, juicy underneath, and deeply infused with wood-fired flavor—you know it’s something special. I still get that same thrill when I pull a fresh batch off the smoker, and it never fails to take me back. This isn’t just food. It’s memory you can taste.
No Fuss, Big Flavor
You don’t need a competition-grade smoker or a backyard barbecue crew to master this smoked chicken wings recipe. Just a decent smoker (yes, a pellet grill works great), a solid dry rub, and a little patience. The secret? Low and slow heat, followed by a blast of high heat to crisp the skin. That’s it.
And if you’re craving more ways to flavor your bird, check out this tandoori chicken recipe that delivers on bold spices and tenderness. But when it’s wing night? Smoke is the way to go. Every bite packs a smoky punch, balanced by that shatter-crisp skin that’s downright addictive.
Table of Contents
Smoked Chicken Wings Recipe That Delivers Real Backyard Flavor
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
Description
This smoked chicken wings recipe brings together juicy meat, crispy skin, and deep wood-fired flavor in every bite. It’s a backyard BBQ staple made easy.
Ingredients
2½ lbs chicken wings (split, tips removed)
2 tbsp olive oil
1 tbsp kosher salt
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½ tsp cayenne pepper (optional)
½ tsp ground mustard
Wood chips (apple, hickory, or mesquite)
Instructions
1. Pat the chicken wings completely dry with paper towels.
2. Toss wings in olive oil to lightly coat.
3. Combine all spices in a bowl and rub onto wings evenly.
4. Refrigerate uncovered for at least 1 hour for dry-brining.
5. Preheat smoker to 225°F and add wood chips.
6. Place wings on smoker grates and smoke for 1.5 to 2 hours, flipping halfway.
7. Raise smoker temperature to 375°F or use direct heat for final 5–10 minutes to crisp skin.
8. Check internal temp: wings should reach 165°F.
9. Let rest 5 minutes, then serve with sauces or side dishes.
Notes
You can refrigerate wings overnight for maximum crispiness.
Try mixing woods like cherry and oak for layered smoke flavor.
Serve with classic sides like slaw, grilled corn, or potato wedges.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Chicken, BBQ, Smoked Recipes
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 5-6 wings
- Calories: 350
- Sugar: 0g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg
How to Make the Best Smoked Chicken Wings Recipe at Home
Ingredients That Make This Smoked Chicken Wings Recipe Shine
If you’re aiming for bold, smoky flavor with crispy skin and juicy meat, this smoked chicken wings recipe gives you everything you need. The ingredient list is simple but packed with flavor-building elements that work perfectly on a smoker.
Here’s what you’ll need:
- 2½ lbs chicken wings (drumettes and flats), patted dry
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp smoked paprika (don’t skip it!)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp cayenne pepper (for heat, optional)
- ½ tsp ground mustard (adds depth)
- Wood chips or pellets: hickory, apple, or mesquite
Want to switch up the flavor base? Try the blend I used in my chicken shawarma sheet pan dinner. You’ll love how the spices elevate your smoked wings without overpowering the smoke.
Step-by-Step Instructions for Perfect Smoked Chicken Wings
1. Dry the Wings
Moisture is your enemy when smoking wings. Pat them bone-dry with paper towels. This step ensures crispy skin in the smoker, not soggy steam.
2. Coat and Season
Toss the wings in olive oil so the rub sticks. Then apply your dry rub evenly on every wing. The smoked paprika brings that signature deep red hue and rich BBQ flavor.
3. Preheat Your Smoker
Fire up your smoker to 225°F. For wood, hickory gives a classic BBQ touch, apple adds subtle sweetness, and mesquite packs bold, earthy flavor.
4. Smoke Low and Slow
Place wings on the smoker grate, spaced out. Smoke them for 1.5 to 2 hours, flipping halfway. This low temperature allows the chicken to absorb deep smoke flavor and stay juicy.
5. Crisp Them Up
Crank your smoker to 375°F or finish over direct heat for 5–10 minutes. This critical step gives your smoked chicken wings that perfect crackle without deep frying.
6. Rest and Serve
Let the wings rest for 5 minutes, then serve them hot. The skin should snap, the meat should be juicy, and the smoky flavor will shine through.
Looking to try more smoky-inspired chicken ideas? My air fryer chicken wings deliver a similar texture with a different method—great for weeknights.
This smoked chicken wings recipe gives you reliable results every time, whether you’re smoking for game day, backyard BBQs, or just because. Up next: crisping tips, wood combinations, and more.
Smoked Chicken Wings Recipe: How to Add Smoke, Flavor, and Crunch
Get the Crispiest Finish on Your Smoked Chicken Wings Recipe
A smoked chicken wings recipe is only as good as the skin it leaves behind. You want it crispy, not rubbery—and no, you don’t need to deep-fry to get there.
To get that crave-worthy crunch, here’s what I always do: after applying the dry rub, place the wings uncovered on a wire rack and refrigerate them for at least an hour—ideally overnight. This helps draw out moisture from the skin, setting you up for crisp perfection in the smoker.
Then, smoke low and slow at 225°F for 1.5 to 2 hours, and finish with a blast of high heat—either by turning the smoker up to 375°F or placing the wings over direct heat for 5–10 minutes. This finishing step is the magic that locks in flavor and gives you the snap of crispy skin. I use a similar approach in my potato chip crusted chicken for that satisfying texture contrast.
If you’re short on time, even 30 minutes of fridge drying will make a difference—but the longer, the better.
Choosing the Right Wood for Smoked Chicken Flavor
Another critical detail in any smoked chicken wings recipe is the wood. Wood equals flavor. Here’s how to choose:
- Hickory: Bold, bacon-like, and classic for BBQ
- Applewood: Light, fruity, and ideal for poultry
- Mesquite: Intense and earthy—great for spice lovers
- Cherry: Mild and sweet, pairs beautifully with savory rubs
You can also blend woods for a complex smoke profile. I love combining cherry and oak when I want something subtle and smoky, much like the balance found in my chicken enchilada recipe. Experiment until you find your favorite combo.
If you’re feeling adventurous, add a small pan of beer or apple juice inside the smoker for extra aroma and moisture. It’s an easy way to infuse flavor without much fuss.
Best Ways to Serve This Smoked Chicken Wings Recipe
Once your smoked chicken wings recipe is complete, the only question left is: what do you serve with them? Whether you’re planning a weekend BBQ or just a weeknight feast, these wings shine brightest with a few perfect pairings.
Classic Side Dishes
Crispy wings and creamy slaw are a match made in heaven. You can whip up a quick vinegar-based slaw for balance, or go rich with blue cheese dressing and celery sticks. If you’ve tried my chicken taco casserole with rice, you’ll love how a zesty rice dish also works as a smoky sidekick.
Sauce It Up
These smoked wings don’t need sauce—but that doesn’t mean you shouldn’t offer it. Try honey-garlic glaze, spicy buffalo, or even a smoky barbecue drizzle. Serve on the side so guests can dip or toss as they please.
Game Day Platters
For a full spread, pair your smoked chicken wings with potato wedges, pickles, grilled corn, or even some sourdough pasta noodles for a fun twist. Stack your wings high on a large wooden board and add small bowls of sauce, napkins, and ice-cold drinks. It’s crowd-pleasing and stress-free.
Leftover Tip
Have leftovers? Strip the meat and add it to wraps, salads, or sandwiches the next day. The smoke flavor deepens overnight and works great in lunchboxes.
Smoked Chicken Wings Recipe FAQs: Your Top Questions Answered
How long do chicken wings take to smoke at 225 degrees?
When following a traditional smoked chicken wings recipe, chicken wings typically take 1.5 to 2 hours at 225°F. Always aim for an internal temperature of 165°F, measured at the thickest part of the wing. Smoking low and slow at this temp infuses flavor deeply without drying out the meat.
How do you get wings crispy when smoking?
The secret to crispy skin? Dry wings and high heat at the finish. After smoking, turn your smoker up to 375°F or move the wings to direct heat for 5–10 minutes. You can also dry-brine the wings in the fridge overnight, just like I do in my lemon chicken recipe
Do you flip wings when smoking?
Yes—flip the wings once halfway through. This ensures even cooking and lets both sides of the wing soak up that beautiful smoke. Unlike grilling, smoking doesn’t require constant flipping, but one mid-smoke turn makes a big difference in texture.
Are chicken wings good on a smoker?
They’re incredible. A well-crafted smoked chicken wings recipe delivers juicy meat, crispy skin, and rich smoky flavor that’s hard to beat. It’s a crowd-pleaser every time, whether you’re serving a full platter or adding them to your next chicken salad with grapes
Final Thoughts on This Smoked Chicken Wings Recipe
If you’ve made it this far, then you’re not just looking for any wings—you’re after the kind that make people gather around the table a little faster. This smoked chicken wings recipe brings all the backyard charm I grew up with, along with tried-and-true techniques that work every time.
From the slow smoke to the crispy finish, it’s the kind of dish that’s built for sharing, savoring, and maybe getting a little sauce on your shirt. And that’s the kind of cooking I love—simple, flavorful, and a little messy.
Whether you’re a seasoned pitmaster or just fired up your smoker for the first time, I hope this recipe becomes part of your go-to rotation.
For more check this Smoked Chicken
