Hey there, wing lovers! If you’ve ever tasted smoked chicken wings at your favorite restaurant and wondered “how do I smoke chicken wings at home?”, you’re in the right place. I’ve been smoking wings for years, and let me tell ya – there’s nothing quite like that perfect combination of smoky flavor and crispy skin that makes your taste buds dance!
Today I’m gonna share my tried-and-true method for creating absolutely AMAZING smoked chicken wings that’ll have your friends and family begging for more. So fire up that smoker grab a cold one, and let’s get cooking!
Why You Should Try Smoking Your Wings
Most folks either fry or bake their wings, which is fine and dandy. But smoking? That’s where the magic happens! Smoking wings adds an entirely new flavor dimension that’ll blow your guests away at your next get-together.
I remember the first time I smoked wings instead of frying them – my buddy Mike literally asked what restaurant I ordered them from! The combination of that smoky flavor with the right seasonings creates something truly special that you just can’t get from other cooking methods.
Flats vs. Drumettes: The Great Wing Debate
Before we dive into smoking let’s talk about wing anatomy
Flats (or Wingettes): These are the middle part with two parallel bones. They have less meat but more skin, which means more flavor and crispiness.
Drumettes: These are the part that looks like mini drumsticks. They have more meat and less skin, so they’re a bit heartier but might not achieve quite the same depth of flavor.
Personally, I like a mix of both! Each has its advantages, and together they make for the perfect wing platter.
What You’ll Need
Let’s gather our supplies:
- 5-6 pounds of chicken wings (separated into flats and drumettes)
- Your favorite smoker (pellet, electric, or charcoal will all work)
- Wood chips/chunks (pecan, hickory, apple, cherry, or your preference)
- Thermometer (super important for perfectly cooked wings!)
- Baking powder (NOT baking soda) – this is the secret to crispy skin!
- Your favorite rub or seasoning
- Olive oil
- Optional: sauce for tossing after smoking
Step-by-Step Guide to Smoking Perfect Chicken Wings
1. Prep Your Wings
First things first – prep is key!
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Separate your wings if they haven’t been already. Cut between the joints to separate the wing, drumette, and tip. (I usually toss the tips or save them for stock).
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Pat those wings DRY! I mean really dry. Use paper towels and get all that moisture off. This is crucial for crispy skin later.
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For super crispy wings, toss them in a mixture of baking powder (about 2½ tablespoons) and salt (1 teaspoon) per 5 pounds of wings. Place in a ziplock bag, shake well to coat evenly.
Important: Use BAKING POWDER, not baking soda! This is what helps remove moisture from the skin.
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For extra flavor, you can apply a dry rub at this point. Mix your favorite spices (I love a combo of chili powder, smoked paprika, cumin, onion powder, garlic powder, salt, pepper, and a bit of cayenne for heat).
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Some folks like to let their wings rest in the fridge for at least an hour after applying the rub – this lets the flavors marry better. I’ve done it both ways and both work great!
2. Prep Your Smoker
Next, let’s get that smoker ready:
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Heat your smoker to around 225-250°F. This lower temperature is perfect for the first stage of smoking.
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Add your wood of choice. Pecan gives a milder smoke than hickory. Apple and cherry are also fantastic with chicken. If using hickory, be aware it has a stronger profile.
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If using a charcoal grill for smoking, push all your coals to one side – you want indirect heat for your wings.
3. Smoke Those Wings!
Time to get smoking:
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Place your wings directly on the grill grates. Try not to let them touch each other.
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Close the lid and let them smoke at 225-250°F for about 30 minutes.
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Keep an eye on your temperature! This is super important for consistent results.
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After 30 minutes, INCREASE the heat to 425°F. This higher temp is what’s gonna crisp up that skin!
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Continue cooking until the internal temperature reaches 175°F. This might surprise you if you’re used to cooking chicken to 165°F, but trust me – wings are better at 175°F. The higher temp breaks down connective tissues and makes them fall-off-the-bone tender.
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Depending on your smoker, the entire process usually takes around 1-1½ hours total.
4. Crisp ‘Em Up!
We want CRISPY wings, not rubbery skin! Here are your options:
Option 1: If your smoker can reach 425°F, simply increase the temperature for the last part of cooking as mentioned above.
Option 2: If your smoker can’t get that hot, finish them on a preheated grill over direct heat for about 5 minutes per side.
Option 3: Finish them in a preheated oven at 425°F on a wire rack over a baking sheet.
5. Sauce (Optional) and Serve
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Let your wings rest for a few minutes after removing from heat.
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Before adding sauce, try a wing plain – you might be surprised how amazing they taste with just the smoke and rub!
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If saucing, warm your sauce slightly before tossing. Cold sauce can soften that crispy skin we worked so hard for!
Troubleshooting Common Wing Problems
Problem: Rubbery Skin
Solution: Make sure you’ve patted wings completely dry, used baking powder in prep, and finished at a high temperature. The high-heat finish is CRUCIAL for crispy skin.
Problem: Wings Taking Too Long
Solution: Check your smoker temperature with an external thermometer – built-in thermometers are often inaccurate. Make sure you’re maintaining consistent temps.
Problem: Too Smoky Flavor
Solution: Use a milder wood like apple or cherry, or reduce smoking time before increasing to high heat.
My Favorite Wing Sauces and Dips
While these wings are delicious plain, here are some awesome sauce options:
- Classic Buffalo: Mix 1 cup hot sauce with 2 tablespoons melted butter (warm, don’t boil)
- Alabama White BBQ Sauce: Tangy and perfect with smoke flavor
- Honey Garlic: Sweet and sticky goodness
- BBQ Sauce: Choose your favorite or make your own
- Asian-Style: Soy sauce, honey, ginger, and garlic
For dipping, you can’t go wrong with:
- Ranch dressing
- Blue cheese dip
- Garlic aioli
Perfect Side Dishes for Smoked Wings
Round out your wing feast with these tasty sides:
- Cheesy biscuits
- Mac and cheese
- Sweet potato fries
- Veggie sticks with blue cheese dressing
- Coleslaw
- Potato salad
Final Tips for Wing Perfection
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Don’t rush the process – good things take time!
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Try different woods – experiment to find your favorite flavor profile.
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Always use a good thermometer – temp is everything for perfect wings.
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Make extra – they’ll disappear faster than you think!
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Consider brining – for extra juicy wings, brine them in salt water for 12+ hours before smoking.
Happy smoking!
P.S. – I smoked some wings using this exact method for the big game last weekend, and my brother-in-law (who swears he makes the best wings) actually asked me for the recipe. That’s when you KNOW they’re good!
When To Add The Barbecue Sauce To Your Smoked ChickenWings
Many people prefer to eat smoked wings without wing sauce. Smoked wings have so much flavor and really don’t need anything else to make them mouth watering delicious.
However, there are some people that prefer that their wings are drenched in their favorite sauce before eating them. And that is okay too, but adding wing sauce is a little different when making smoked wings.
Fried chicken wings are thrown into a large bowl after they have been cooked and tossed with the barbecue sauce. However, because smoked wings literally fall apart when you cook them in the smoker, it is best to brush the barbecue sauce on the wings using a pastry brush.
The addition of the sauce should be completed about 20-30 minutes before the cooking time expires. This is the time when you are going to crank up the heat to crisp up the skin.
The caramelization of the sauce will adhere perfectly to the wings and will leave you with great flavor, without all of the mess of eating traditional wings tossed in sauce. Now that is a win-win situation!
The Keys To Smoking Chicken Wings
However, there are a few tips that you need to follow that will help them turn out moist and tender on the inside and nice and crisp on the outside.
First of all you must start with thawed chicken wings. If your wings are frozen, the smoke will not be able to penetrate through the skin.
Also, if you put the frozen wings in the smoker the cooking times required for the wings to reach a safe temperature will vary widely.
And because the each frozen wing will thaw at a different rate inside the smoker some wings will get done before others. Therefore you will be spending all of your time checking each individual wing with a digital thermometer and that will take all afternoon.
It just isn’t worth the hassle! Simply make sure that your wings are thawed out or that you purchase fresh wings before getting them ready to head into the smoker.
Whether you choose to brush your wings in your favorite barbecue sauce or not, you will want to add a light dry rub mixture to your wings.
The addition of the seasonings adds great flavor to the skin of your wings and allows them to crisp up beautifully.
The dry rub mixture that is used in this recipe is our standard, go-to dry rub that I use for various recipes. In fact, I typically quadruple the ingredients and store the remainder in a sealed mason jar.
That way it is ready to use at a moment’s notice. I use it not only on our wings, but also when I cook whole chickens and I even sprinkle the rub on our Instant Pot Chicken Legs as well.
However, if you already have a favorite dry rub, such as Applewood Smoked Dry Rub, feel free to use that instead.
The flavor of the dry rub is totally based on your taste preference.
Smoked Chicken Wings | Crispy Smoked Chicken Wings On A Pellet Smoker
FAQ
How long does it take to smoke chicken wings?
Are wings good on a smoker?
The smoking process adds a lot of great flavor to the meat, but you can’t beat a good barbecue sauce. Using your favorite sauce and adding a few ingredients allows you to create your own signature bbq sauce, elevating the smoked chicken wings to a whole new level of barbecue deliciousness.
Do I flip wings when smoking?