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

Smoked Chicken Wings Recipe : 5 Amazing Tips You'll Love

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

Scale

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)

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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