There’s nothing quite like perfectly smoked chicken wings – crispy on the outside, tender and juicy on the inside, with a beautiful smoke ring and incredible flavor that’ll have everyone asking for your secret. I’m thrilled to share my absolute best smoked wings recipe that has become a fan favorite at every gathering and cookout.
These wings are all about achieving that perfect balance: a dry rub that creates an amazing bark, smoke that infuses every bite with deep, complex flavor, and a final glaze that takes them from great to absolutely extraordinary. Whether you’re smoking on a traditional offset smoker, a kamado-style grill, or even a pellet smoker, this method works beautifully across all platforms.
What makes these wings so special is the three-stage cooking process that ensures the meat stays incredibly moist while the skin becomes gloriously crispy. We start low and slow to build that smoke flavor, then increase the temperature to render the fat and crisp the skin, and finish with a quick glaze that caramelizes beautifully. The result is restaurant-quality wings that taste even better than any takeout.
I’ve tested this recipe dozens of times, tweaking everything from the rub ratio to the smoking temperature, and I’m confident this is the version that will become your go-to. Pair these with a creamy alfredo sauce for dipping, or serve them alongside easy chicken dishes for a complete smoked chicken experience.
The beauty of this recipe is its flexibility – you can adjust the spice level, experiment with different wood combinations, or even prepare the wings ahead of time. I love making a double batch and having extras on hand for quick meals throughout the week. These wings reheat beautifully and actually taste even better the next day as the flavors continue to develop.
For the best results, invest in quality chicken wings from your butcher rather than pre-packaged versions – you’ll notice an immediate difference in texture and flavor. Pat them completely dry before applying the rub, as moisture is the enemy of crispy skin. And don’t skip the glaze at the end; it’s what transforms these from good to absolutely unforgettable.
This smoked wings recipe has earned a permanent spot in my regular rotation, and I’m certain it will in yours too. Check out this easy pickled red onion recipe for a tangy topping, or try shishito peppers as a delicious side. For more smoking inspiration, check out Serious Eats’ smoking guide, Bon Appétit’s wing collection, and NYT Cooking’s smoked poultry techniques.
Ingredients
- 3 pounds chicken wings (drumettes and flats separated)
- 3 tablespoons brown sugar
- 2 tablespoons paprika (smoked or sweet)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon dry mustard powder
- ¼ teaspoon thyme
- ¼ teaspoon oregano
- 2 tablespoons olive oil
- ½ cup honey
- 3 tablespoons butter
- 2 tablespoons hot sauce (Frank’s RedHot or similar)
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder (for glaze)
- Wood chips for smoking (hickory, oak, or apple)
- Fresh parsley for garnish (optional)
Instructions
- Prepare your smoker by bringing it to 225°F (107°C) with your choice of wood chips. If using a charcoal smoker, create a two-zone setup with heat on one side and the meat on the other side away from direct heat. Allow the temperature to stabilize for at least 15 minutes before adding wings.
- While the smoker heats, prepare the dry rub by combining brown sugar, paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne pepper, dry mustard powder, thyme, and oregano in a small bowl. Mix thoroughly, breaking up any clumps of brown sugar with the back of a spoon. Set aside.
- Pat the chicken wings completely dry with paper towels – this is crucial for achieving crispy skin. Any moisture on the surface will steam rather than crisp, so don’t skip this step. Place dried wings in a large bowl.
- Drizzle the olive oil over the wings and toss gently to coat evenly. The oil helps the dry rub adhere to the skin and promotes browning during smoking.
- Sprinkle the dry rub mixture generously over the oiled wings, working in batches if necessary. Toss thoroughly until every wing is well coated with the rub. Let the seasoned wings sit at room temperature for 10-15 minutes while your smoker finishes heating.
- Arrange the wings on the smoker grates in a single layer, skin-side up, placing them on the cooler side away from direct heat. Avoid crowding – there should be space between each wing for smoke to circulate. If your smoker is small, work in batches.
- Smoke the wings undisturbed for 30 minutes at 225°F (107°C), maintaining consistent temperature and steady smoke production. During this stage, the smoke flavor is being infused into the meat, so keep the lid closed and resist the urge to peek.
- After 30 minutes, increase your smoker temperature to 275°F (135°C) and continue smoking for another 30 minutes. The higher temperature begins rendering the fat under the skin and helps crisp the exterior.
- At the 60-minute mark, increase the temperature one final time to 325°F (163°C) and smoke for an additional 25-30 minutes, or until the internal temperature of the largest wing reaches 165°F (74°C) when measured at the thickest part without touching bone.
- While the wings finish smoking in this final stage, prepare the glaze by melting butter in a small saucepan over medium-low heat. Add honey, hot sauce, apple cider vinegar, and garlic powder, stirring constantly until well combined and warmed through, about 3-4 minutes. Do not boil.
- When the wings reach 165°F internal temperature, remove them from the smoker and transfer to a large mixing bowl. Pour the warm glaze over the wings and toss gently but thoroughly, ensuring every wing is coated with the sticky, flavorful glaze.
- Return the glazed wings to the smoker grates for the final 5 minutes at 325°F (163°C) to allow the glaze to set and caramelize slightly on the surface.
- Remove the wings from the smoker and transfer to a serving platter. Allow them to rest for 2-3 minutes before serving, which helps the juices redistribute throughout the meat.
- Garnish with fresh chopped parsley if desired, and serve immediately while still warm and crispy. Provide napkins – these are definitely finger food!
Pro Tips
- **Wood Selection Matters**: Hickory provides a strong, classic smoke flavor perfect for wings; oak is milder and cleaner; apple wood offers a slightly sweet, fruity note that complements the honey glaze beautifully. Avoid mesquite for wings as it can be overpowering. Mix and match based on your preference.
- **Temperature Consistency is Key**: Invest in a reliable meat thermometer for your smoker. Fluctuating temperatures will result in uneven cooking. If your smoker struggles to maintain temperature, adjust vents gradually rather than making drastic changes.
- **Crispy Skin Secrets**: The progression from 225°F to 275°F to 325°F is specifically designed to render fat gradually while maintaining moisture. Don’t skip the temperature increases – they’re what transforms the skin from flabby to crispy. Pat wings dry multiple times during cooking if condensation accumulates.
- **Make-Ahead Option**: You can apply the dry rub to wings up to 8 hours in advance. Cover and refrigerate, then bring to room temperature 30 minutes before smoking. The extended rub time actually deepens the flavor.
- **Glaze Variations**: Try bourbon mixed with the honey, or add a splash of soy sauce for umami depth. Spicy lovers can increase hot sauce to 3 tablespoons. For a sweeter version, add 1 tablespoon maple syrup to the glaze.
- **Batch Cooking**: If smoking for a crowd, you can hold finished wings in a 200°F oven for up to 30 minutes while finishing additional batches. This keeps them warm without overcooking.
- **Leftover Storage**: Store cooled wings in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 8-10 minutes until warmed through and re-crisped.
- **Meat Thermometer Placement**: Always insert the thermometer into the thickest part of the drumette or flat wing, angling it so the probe reaches the thickest meat without touching bone. Bone conducts heat differently and will give a false reading.
- **Smoker Type Adjustments**: Pellet smokers may run slightly hotter than traditional charcoal, so monitor temperature closely. Offset smokers benefit from water pans to regulate temperature swings. Kamado-style grills excel at temperature control but may need damper adjustments.
- **Wing Separation**: Separating drumettes from flats ensures even cooking since they’re different sizes. Drumettes have a single bone; flats have two bones. Some people save the wing tips for stock.
- **Smoke Ring Development**: The beautiful pink smoke ring forms due to a chemical reaction between smoke compounds and myoglobin in the meat. This recipe’s timing and temperature progression creates an optimal smoke ring without overdoing it.
- **Serving Suggestions**: Serve with classic blue cheese or ranch dipping sauce, or try a spicy mayo. The chickpea salad recipe makes a great fresh side contrast to these rich, smoky wings.