There’s something absolutely magical about smoked chicken wings—they’re crispy on the outside, incredibly tender on the inside, and infused with that irresistible smoky flavor that makes everyone come back for more. This easy smoked chicken wings recipe is perfect for game day, backyard gatherings, or whenever you’re craving restaurant-quality wings from the comfort of your home.
I’ve been smoking chicken wings for years, and I can tell you that this method is foolproof. The key is starting with quality wings, applying a flavorful dry rub, and maintaining a consistent temperature throughout the smoking process. Unlike deep-fried wings, smoked wings are healthier and require minimal hands-on time, making them ideal for entertaining.
What I love most about this recipe is its versatility. You can serve these wings with your favorite dipping sauces—think classic buffalo sauce, honey mustard, or creamy alfredo for a unique twist. They pair beautifully with fresh salads or charred peppers for a complete meal.
The smoking process is where the real magic happens. Low and slow is the name of the game here—we’re aiming for that perfect balance of smoke penetration and moisture retention. I typically use hickory or oak wood for these wings, but feel free to experiment with fruitwoods like apple or cherry for a slightly sweeter profile.
One of the biggest advantages of this recipe is that you can prepare everything ahead of time. Season your wings the night before, and they’ll develop even more flavor. When your guests arrive, simply pop them on the smoker and let the magic happen. In about an hour and fifteen minutes, you’ll have beautiful, restaurant-quality wings that will impress everyone at your gathering.
For more detailed smoking techniques, check out Serious Eats’ smoking guide and Bon Appétit’s BBQ collection. These resources have helped me refine my smoking skills over the years. I also recommend exploring New York Times Cooking for additional sauce and pairing ideas.
Whether you’re a seasoned pitmaster or picking up your smoker for the first time, this easy smoked chicken wings recipe will deliver exceptional results every single time.
Ingredients
- 4 pounds chicken wings (drumettes and flats separated)
- 3 tablespoons brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 tablespoons olive oil
- Wood chips for smoking (hickory or oak recommended)
- Optional: your favorite sauce for serving
Instructions
- Prepare your smoker by setting the temperature to 225°F and allowing it to preheat for at least 15 minutes. If using wood chips, soak them in water for 30 minutes before adding to the smoker.
- While the smoker heats, pat your chicken wings completely dry with paper towels—this is crucial for achieving crispy skin and better smoke penetration.
- In a medium bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, cayenne pepper, dried thyme, dried oregano, and ground cumin. Mix thoroughly to create your dry rub.
- Place the dried chicken wings in a large bowl and drizzle with olive oil, tossing to coat evenly.
- Generously apply the dry rub to all sides of each wing, working the seasoning into crevices and ensuring every piece is well coated. You should use all of the rub mixture.
- Once your smoker has reached 225°F, arrange the seasoned wings on the racks, bone-side down, in a single layer. Make sure there’s some space between each wing for smoke circulation.
- Add your soaked wood chips to the smoker’s firebox or smoking chamber according to your smoker’s instructions.
- Close the smoker door and maintain a steady temperature of 225°F throughout the cooking process. Check your smoker thermometer periodically to ensure consistency.
- Smoke the wings for approximately 60-70 minutes, until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part of the wing.
- Optional: For extra crispy skin, increase the temperature to 275°F for the final 10-15 minutes of cooking, watching carefully to prevent burning.
- Remove the wings from the smoker and let them rest for 5 minutes before serving.
- Toss the finished wings with your favorite sauce if desired, or serve them plain to showcase the beautiful smoke flavor.
- Arrange on a serving platter and serve immediately with your choice of dipping sauces and sides.
Pro Tips
- **Wood Selection Matters**: Hickory and oak provide a strong, traditional smoke flavor, while fruitwoods like apple and cherry offer a milder, slightly sweet smoke. Avoid softwoods like pine or cedar, which can impart bitter flavors.
- **Temperature Control is Key**: Invest in a reliable smoker thermometer if your smoker doesn’t have an accurate built-in one. Fluctuating temperatures will result in inconsistent cooking.
- **Dry Rub Prep**: You can make the dry rub up to two weeks in advance and store it in an airtight container. This allows you to have everything ready for quick meal prep.
- **Wing Size Matters**: Try to select wings that are relatively uniform in size so they cook evenly. If some are significantly larger, you may need to adjust cooking time slightly.
- **No Smoker? No Problem**: If you don’t have a traditional smoker, you can replicate these results in a grill with a smoker box filled with wood chips, or even in your oven using liquid smoke mixed into the dry rub.
- **Storage and Reheating**: Leftover smoked wings keep well in the refrigerator for up to 4 days. Reheat gently in a 325°F oven for about 10-15 minutes to restore crispiness without drying them out.
- **Sauce Pairings**: Classic buffalo sauce, honey mustard, BBQ sauce, Korean gochujang glaze, or even a spicy sriracha mayo all work beautifully with these wings.
- **Make-Ahead Option**: Season your wings the night before and store them covered in the refrigerator. Remove them 30 minutes before smoking to bring them closer to room temperature for more even cooking.
- **Serving Suggestions**: Pair these wings with coleslaw, cornbread, baked beans, or a fresh green salad for a complete meal. They’re also perfect as appetizers for parties and gatherings.
- **Crispy Skin Secret**: Ensure wings are completely dry before smoking, and don’t overcrowd the smoker racks. This allows hot air to circulate and creates that desirable crispy exterior.