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Smoked chicken wings served on a white platter
5 from 6 votes

Smoked Chicken Wings

Complete with homemade BBQ sauce, these smoked chicken wings are dry rubbed and smoked until crispy on the outside and juicy on the inside.
Author Diana
Servings 6 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Equipment

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

Serving: 0.5lb | Calories: 357kcal | Carbohydrates: 4g | Protein: 23g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 214mg | Potassium: 246mg | Fiber: 1g | Sugar: 2g | Vitamin A: 867IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/smoked-chicken-wings/