Smoked Chicken Wings recipe — perfect for BBQ nights, game day, or just a fun weekend treat. These wings come out full of flavor with crispy skin and tender meat!
Smoked Chicken Wings Recipe
Ingredients (Serves 4–6):
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2–3 lbs chicken wings, split (drumettes and flats)
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1 tablespoon olive oil or any neutral oil
Dry Rub:
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1 tablespoon paprika (smoked for extra flavor)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon cayenne pepper or chili powder (optional, for heat)
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1 tablespoon brown sugar (optional for a touch of caramelization)
For Serving (Optional):
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BBQ sauce, buffalo sauce, or ranch/blue cheese dressing
Instructions:
1. Prep the Wings:
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Pat wings dry with paper towels (important for crispy skin).
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Toss with olive oil.
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In a small bowl, mix the dry rub ingredients.
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Rub seasoning all over the wings until evenly coated.
2. Preheat Smoker:
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Preheat smoker to 225°F (107°C).
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Use hickory, applewood, or cherry wood for great flavor.
3. Smoke the Wings:
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Place wings on the smoker grates in a single layer.
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Smoke for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
4. Optional – Crisp the Skin:
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To get the skin extra crispy:
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Increase heat to 400°F (204°C) for the last 10–15 minutes OR
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Transfer wings to a preheated grill or oven to crisp them up quickly.
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5. Sauce or Serve Dry:
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Toss in your favorite sauce while hot, or serve dry-rubbed with dips on the side.
Tips:
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Let wings sit for 15–30 minutes at room temp before smoking for more even cooking.
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Use a wire rack if smoking in a pan to allow airflow.
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Want extra juicy wings? Brine them in salt water for 1–2 hours beforehand.
Storage:
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Store leftovers in the fridge up to 4 days.
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Reheat in the oven or air fryer to keep them crispy.