Bring the flavor of smoky BBQ to your chicken wings! This recipe for Smoked Chicken Wings starts with a dry rub full of bold flavors, then the wings are smoked until beautifully crispy on the outside and fall-off-the-bone tender inside. Finally, they’re tossed in a homemade BBQ sauce that will have you licking your fingers to the last drop!
Smoking chicken wings might seem like a lot of effort, but I promise you, it’s actually very easy! The prep time is minimal, (maybe 10 minutes at the most), and then they are cooked to sizzling perfection in the smoker. It really is a simple recipe, and the result is big BBQ flavor!
And don’t worry if you don’t have a smoker – I’ve got you covered! I also share how you can achieve similar results using a gas or charcoal grill.
Using the smoker is a great choice for this recipe because the meat cooks at a low temperature which helps the fat to render from under the skin. The result is incredibly juicy and tender wings with crispy skin!
They are finished off by tossing them in a sweet and tangy BBQ sauce. You can also toss them in a buffalo sauce or the lemon pepper sauce I use in my lemon pepper wing recipe and baked chicken wings recipe. Any of these sauces will taste incredible or you can go with your own favorite!
If you like spicy chicken wings, be sure to check out my Nando’s copycat recipe for Peri Peri wings! And if you don’t want to use the smoker today, try my perfectly crispy air fryer chicken wings!
Why You’ll Love This Recipe
Crispy smoked chicken wings are everything you want in an appetizer or party food. They’re simple to make with only 10 minutes of prep and then the smoker does the rest of the work!
Also, the dry rub helps the skin to get nice and crispy while the meat remains succulent inside. Your guests are going to request them every time you throw a party!
key ingredients
Here’s what you need to make them:
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken wings: Look for pieces where the drumettes and flats are separated, and the wing tips are cut off. You can use a pair of kitchen shears to do this yourself if you can only find them whole. You can also smoke them whole, but it will take you much longer to get them to the right temperature.
- Dry rub: The rub gives the wings loads of bold flavor. Mix up a blend of your favorite spices and herbs. I like to use smoked paprika, chili and cayenne powders, dried oregano and thyme, garlic powder, black pepper, and a touch of sugar to help caramelize the skin in the smoker.
- Sauce: These taste great on their own, but this sauce really kicks them up a notch! Combine butter, some dry rub, apple cider vinegar, honey, ketchup, and salt for a delicious sweet, and tangy BBQ flavor.
How To Make Smoked Chicken Wings
- Make the dry rub. Combine all of the spices in a small bowl and set aside 1 tablespoon of the rub to add to the sauce later.
- Prep the chicken wings. Pat the chicken dry with a paper towel and sprinkle them all over with the dry rub. You can do this on a tray or in a Ziploc bag.
- Smoke. Preheat the smoker to 250°F/120°C using your favorite wood and place the meat over indirect heat. Cover and smoke for 40 minutes flipping halfway through (rotate/flip the wings to avoid any hot spots in your smoker). The internal temperature should reach 180°F /82°C.
- Move to direct heat. Move the wings directly over the heat just to give them a little bit of char then remove them onto a tray.
- Make the sauce. In a small saucepan, melt the butter and remaining dry rub. Stir and cook for 30 seconds, then add the vinegar, ketchup, and salt. Stir and cook for 30 more seconds.
- Serve. Toss the wings in the sauce and serve.
Tip!
If you don’t have a smoker, you can still achieve a smoky effect using either a gas grill or a charcoal grill!
If using a gas grill: Only turn on one side of the grill and leave the other side available as the indirect heat area. If you have a smoke box, you can place it on the grill. You can also make your own smoke pouch by placing soaked wood chips into the center of a piece of aluminum foil and folding it up to make a pouch. Poke holes in the foil to allow the smoke to escape and place the pouch on the grill while it heats up.
If using a charcoal grill: Add some soaked wood chips to your lit charcoal to create that delicious smoke. Push the lit coals to one side of the grill to create direct and indirect heat areas.
What is the Best Wood to Use When Smoking?
You can use your favorite wood here. I like to use hickory chips that I pre-soak for half an hour but keep in mind that hickory has a stronger flavor profile. Applewood, pecan, or cherry wood are also great options.
Recipe Tips
- If your smoker does not have a direct heat option, move the chicken wings to a 425°F /220°C oven to crisp them up for 1–2 minutes after smoking.
- For extra crispy skin, add a tablespoon of baking powder (not soda) to the dry rub.
Make ahead
You can prep this recipe ahead of time by adding the dry rub and chicken to a zip-top bag and tossing the wings until they’re coated. Leave them in the rub for up to 24 hours before you’re ready to cook them in the smoker.
You can also smoke them ahead of time and store them in the refrigerator and then reheat them when you’re ready to serve.
Storing Tips
Refrigerator
Store leftover smoked chicken wings in an airtight container in the refrigerator for up to 3 days.
Freezer
You can also freeze smoked wings. Cool the smoked chicken wings completely and place them in an airtight freezer-safe container or a zip-top freezer bag, removing as much as possible before sealing the bag. They will keep in the freezer for up to 3 months.
Reheating
The best way to reheat smoked chicken wings is to place them in the oven. The skin will crisp up again without drying out the chicken.
If you’re reheating wings from the refrigerator, heat your oven to 350°F/175°C and place the wings on a baking sheet. Place the sheet in the oven for 10 minutes or until the wings are warm.
If your cooked wings are frozen, allow them to thaw in the refrigerator then place them on a baking sheet and heat in the oven for 10 – 15 minutes or until heated through.
What To Serve With Smoked Wings
These crispy wings go perfectly with some carrot and celery sticks on the side and some blue cheese dressing or ranch for dipping.
If you’re serving them as a meal, add some red cabbage coleslaw and baked potato wedges to the table and everyone will love it! Macaroni and cheese and crispy onion rings are also great choices.
More Smoker Recipes To Try
FAQs
Yes, you should always start with thawed chicken wings when using a smoker. It would take too long for the wings to thaw out and cook properly if you add them to the smoker straight from the freezer.
It takes about 40 minutes for the wings to smoke with this recipe, but it also depends on the size of your chicken wings.
A smoker works by circulating smoke and heat evenly and consistently around the food. While you technically don’t have to flip your wings, I recommend it, so you avoid any hotspots in your smoker.
You want to make sure that the internal temperature of the wings reads at least 180˚F/82˚C on a kitchen thermometer.
If you need to hold your wings before serving them, you can keep them warm on a baking sheet in a 200˚F/93˚C oven until you’re ready to plate them up.
Save this recipe for the next time wings are on the menu. Everyone will love the difference in flavor! Pin it for more people to enjoy too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Smoked Chicken Wings
Equipment
- Smoker
Ingredients
For the dry rub:
- 2 teaspoons smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon cayenne powder
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 ½ teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon granulated sugar
- 3 pounds chicken wings drumettes and flats separated and wing tips cut off
For the sauce:
- 4 tablespoons unsalted butter ½ a stick
- 1 tablespoon dry rub recipe above
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 tablespoon ketchup
- ¼ teaspoon salt
Instructions
- To make the dry rub, combine all of the spices in a small bowl. Set aside 1 tbsp to use for making the sauce.
- Pat the wings dry with paper towels.
- Sprinkle the remaining dry rub all over the chicken wings. You can do this on a tray or in a Ziploc bag.
- Preheat the smoker to 250°F/120°C using your favorite wood (I use hickory chips that I presoak for half an hour), and place the wings over indirect heat. Cover and smoke for 40 minutes flipping halfway through (rotate/flip the wings to avoid any hot spots in your smoker). You want the internal temperature of the wings to reach 180°F with a meat thermometer.
- Move the wings directly over heat just to give them a little bit of char (takes 1-2 minutes, be careful not to burn them). Then remove onto a tray.
- To make the sauce, in a small saucepan, melt the butter and add 1 tbsp of the remaining dry rub. Stir and cook for 30 seconds, then add the vinegar, ketchup, and salt. Stir and cook for 30 more seconds.
- Toss the wings in the sauce, and serve.
Notes:
- If your smoker does not have a direct heat option, move the chicken wings to a 425°F /220°C oven to crisp them up for 1–2 minutes after smoking.
- For extra crispy skin, add a tablespoon of baking powder (not soda) to the dry rub.
- Storing: Store leftover smoked chicken wings in an airtight container in the refrigerator for up to 3 days. Or freeze in a ziploc bag for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Joseph Cennamo says
Hi Diana, love your recipes I might have one for you if you don’t know it already. It’s for a rib eye steak. Take a cast iron pan cold do not add any oil rub the steak in the pan salt and pepper first now turn on your stove cook for two minutes then flip for another two minutes then flip again for two minutes total of six minutes insert your temp probe for your preference I cook to 125 then remove from heat to around 130 let rest then you are good to go at the last minute I add some utter and a sprig of Rosemary works every time. If you can let me know if you tried this. Thanks, Joe.
Joseph Cennamo says
Great recipe I just saw another recipe and they had a cook for over three hours that’s nuts I make wings all the time your recipe is spot on also the baking powder is a must.