Ever invited friends over for a BBQ and totally panicked about how long to smoke those chicken wings? Been there! After years of trial and error (and some embarrassingly rubbery wings) I’ve finally mastered the art of smoking chicken wings to crispy juicy perfection. In this guide, I’ll break down exactly how long to smoke chicken wings at different temperatures, plus share some pro tips I’ve picked up along the way.
The Perfect Smoking Time for Chicken Wings
The smoking time for chicken wings depends mainly on your smoker temperature Here’s a quick reference guide to get you started
| Temperature | Cooking Time | Wing Texture | Notes |
|---|---|---|---|
| 225°F | 2-3 hours | Tender, moist | Skin won’t crisp up well |
| 250°F | 2-2.5 hours | Tender, moist | Better for electric smokers |
| 275°F-300°F | 90 minutes | Juicy with crispy skin | Ideal temperature range |
| 350°F-375°F | 60 minutes | Extra crispy | Watch closely to avoid burning |
I personally prefer smoking wings between 275°F and 300°F for about 90 minutes. This sweet spot gives you that perfect balance of smoky flavor juicy meat and crispy skin without having to wait all day!
The Step-by-Step Process
Let me walk you through exactly how I smoke my chicken wings:
1. Prep Your Wings
Before you even think about smoking, you gotta prep those wings right:
- Pat the wings completely dry with paper towels (super important for crispy skin!)
- For extra crispy wings, toss them in baking powder (NOT baking soda!) and salt in a ziplock bag
- Let them sit in the fridge for a few hours if you have time (this helps dry the skin even more)
2. Fire Up Your Smoker
Get your smoker going to the desired temperature:
- If you want maximum smoke flavor: aim for 225°F-250°F
- If you want crispy skin: aim for 275°F-300°F
- For super quick wings: go for 350°F-375°F
3. Smoke Those Wings!
- Place wings directly on the grates (don’t overcrowd them!)
- For 275°F-300°F smoking: cook for about 90 minutes total
- Flip the wings halfway through (around 45 minutes in)
- For lower temp smoking (225°F), plan on about 2-3 hours
4. Check for Doneness
Wings are actually best when cooked to about 175°F internal temperature, not the usual 165°F for chicken. The higher temp breaks down connective tissues and makes them more tender.
Use a good meat thermometer to check – don’t rely on timing alone! Wings can vary in size, and your smoker might run hotter or cooler than you think.
The Secret to Crispy Smoked Chicken Wings
Let’s be real – the best part of chicken wings is that crispy skin! Here’s how to make sure yours come out crispy every time:
- Use baking powder – Mix about 2½ tablespoons of baking powder with 1 teaspoon of salt for 5 pounds of wings
- Dry those wings thoroughly before applying seasoning
- Smoke at higher temperatures (above 275°F) for better skin texture
- Avoid adding moisture – don’t spritz or mop the wings while smoking
- Remove the water pan from your smoker if possible
- Finish with high heat – either on a grill or in a hot oven for 5-10 minutes
If you’re using a lower temperature smoker like an electric one that maxes out at 250°F, you can always finish the wings in a hot oven (425°F) for the last 10-15 minutes to crisp up the skin.
Wood Choices for Smoking Wings
The wood you choose will significantly impact the flavor of your wings. Here are some great options:
- Apple wood: Mild, sweet, fruity smoke – perfect for wings!
- Cherry wood: Gives a nice color and mild sweetness
- Pecan: Nutty flavor that’s not too overpowering
- Maple: Light smoke with subtle sweetness
I’d recommend avoiding mesquite or hickory for wings unless you mix it with a milder wood. Chicken has delicate flavor that can get overwhelmed by stronger woods.
My Favorite Wing Sauces
One thing I’ve learned is that saucing smoked wings takes a bit of strategy. If you sauce too early, the sugar can burn. If you sauce after cooking, the cold sauce can make that crispy skin go soggy real fast!
My preferred method:
- Smoke wings until they’re almost done (about 10-15 minutes from finishing)
- Brush with warm sauce (heat it up a bit first!)
- Finish cooking for another 10 minutes to let the sauce set
Some killer sauce options:
- Classic Buffalo (1 cup hot sauce + 2 tablespoons butter, warmed)
- Sweet BBQ with a kick (try apple jalapeño BBQ sauce)
- Honey sriracha for sweet heat lovers
- Teriyaki glaze for an Asian twist
Common Mistakes to Avoid
We’ve all been there – smoking wings that turn out… not so great. Here are some common mistakes I’ve made (so you don’t have to):
- Starting with wet wings – pat them dry!
- Cooking at too low a temperature – leads to rubbery skin
- Not using a meat thermometer – timing alone isn’t reliable
- Opening the smoker too often – every peek loses heat and extends cooking time
- Adding cold sauce to hot wings – warm your sauce first
- Overcrowding the smoker – give those wings some space!
Tips for Different Smokers
Pellet Smoker
Pellet grills are awesome for wings because they can reach higher temps easily. Set to 275°F for 90 minutes, flipping halfway through.
Electric Smoker
Electric smokers typically max out around 250°F. Smoke wings for 2-2.5 hours, then finish in a hot oven for crispy skin.
Charcoal/Kettle Grill
For a kettle grill, use the indirect heat method with coals on one side. Or try the vortex method for extra crispy wings!
Offset Smoker
Keep the wings away from the firebox to avoid direct heat, and maintain 275°F for about 90 minutes.
How Many Wings Should I Make?
When I host parties, I always worry about having enough food. For chicken wings, plan on:
- Appetizer portion: 4-6 wings per person
- Main dish portion: 6-10 wings per person
- For big eaters: 10-12 wings per person
Honestly, I always make extra – leftover smoked wings are AMAZING the next day!
Storing Leftover Smoked Wings
If you do have leftovers (which rarely happens at my house), here’s how to store them:
- Refrigerate in a sealed container for 3-4 days
- Freeze for up to 2-3 months in airtight packaging
To reheat without drying them out:
- Oven at 300°F for 10-15 minutes
- Air fryer for 3-4 minutes at 350°F
- Avoid microwaving if possible (makes them rubbery)
Final Thoughts
Remember, the most important factors that affect how long to smoke chicken wings are:
- Temperature of your smoker (higher = faster cooking)
- Size of the wings (bigger = longer cooking)
- How crispy you want the skin (crispier = higher temp)
My go-to method is 90 minutes at 275°F-300°F, flipping halfway through, and it works every time. But don’t be afraid to experiment and find what works best for your smoker and taste preferences!
Now get out there and smoke some wings! Your friends and family will think you’re a BBQ genius (and I won’t tell them how easy it actually was).
What’s your favorite way to smoke chicken wings? Drop a comment below – I’m always looking for new techniques to try!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus, you’ll get new recipes from us every week!
In this recipe, we are talking about smoked chicken wings and while these are very similar to hot wings, these are not the traditional chicken wings that are fried then coated in wing sauce.
Instead these are seasoned with my original rub , smoked with cherry wood and then brushed with my delicious barbecue sauce about 30 minutes before they are finished.
I dare say you have NEVER eaten anything that tasted this good right out of the smoker!
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Smoker Temp: 275°F
- Meat Finish Temp: 180°F
- Recommended Wood: Cherry
- 5-10 lbs of chicken wings (I recommend doing plenty)
- Large foil pan (very helpful)
- Large ziploc (2 or 2.5 gallon works great)
- Heavy duty foil
- Jeffs original rub
- Jeffs barbecue sauce
- Oil, Olive, Vegetable, Canola, etc.
Did you know? You can order the MASTER FORMULAS which allow you to make Jeffs original rubs and original barbecue sauce at home using your own ingredients! Order the Recipes
This part is extremely easy.. the first step is to put all of the wings as they are into a large ziploc bag.
Pour about 1/2 cup of oil over the wings and then roll them around inside the bag to coat.
Pour 1/4 cup of my original rub per 3 lbs of chicken wings down into the bag. Zip it up then roll and shake the bag to coat the chicken with the rub.
Once the chicken is coated with rub, pour them out into a foil pan for easy access.
These already smell so good!
It does not matter what type of smoker you are using. You can use ANY smoker or grill and get amazing results.
If you are able to maintain close to the recommended temperature and you have a thermometer so you can make sure they are done properly, then it will work.
Regardless of what smoker you use:
- Maintain 250-275°F (a little higher temperature ensures better textured skin)
- Cook for about 1.5 hours or until the meat reaches 175-180°F
- Apply smoke for at least 1 hour. I used cherry wood on these but any good smoking wood will work well.
Once your smoker is maintaining about 250-275°F with 275°F being ideal in my opinion,
Lay the chicken wings onto the grate of your smoker trying to keep a little space between them to allow the smoke to circulate over, under and around each piece.
About 30 minutes from the time when the chicken is expected to be finished, you will want to brush some of my extra delicious barbecue sauce onto the wings.
For this purpose, I wanted the sauce to be a little thinner than usual so I mixed in some Lemon-lime soda to help thin it down. If you purchase the bottled barbecue sauce, you will probably not need to thin it out as it is already a little thinner than what you make at home using my recipes.
Note: you can use almost anything from water to coffee to pop and even cider or apple juice to thin down my barbecue sauce. Sometimes you just want it to flow a little more.
I just happened to have some SunDrop and thats what I used. The lemon-lime flavor wont hurt anything;-)
Just 2-3 tablespoons of liquid is all it takes in a cup of my barbecue sauce. Use more or less depending on how thin you want it to be.
Use a ThermoPop, Thermapen or other thermometer to make sure that the correct finished temperature is achieved in the chicken. You are looking for 175-180°F.
A great tool for checking the temperature on these is the Thermapen ONE which reads in 1 second or less! Thats screaming fast folks! This is the ONLY 1 second thermometer in the world and Im proud to own one.. you can too by clicking HERE.
When the smoked chicken wings are done, get them out quickly and place them into a foil pan or other serving platter or bowl.
This one was begging to be eaten!
Into the foil pan and into the house for serving to the hungry family and friends.
My oldest daughter said they were the best wings shes ever had. Why is this significant? Shes very picky about her wings!
Try these and I know youll love them. I do recommend that you do these exacly as Ive instructed the first time.
Did you know? You can order the MASTER FORMULAS which allow you to make Jeffs original rubs and original barbecue sauce at home using your own ingredients! Order the Recipes
Notes:
The most popular email question that I receive is how to get chicken skin crispy and this includes whole chicken, pieces and even wings.
There are several methods you can use to help crisp up the skin a little bit
- Flash fry the wings (after smoking) in oil that is very hot (400+ degrees)
- Place them on a very hot grill for a few minutes after they are done smoking
- Place them in a 350-375 degree oven for a few minutes after theyre done smoking
- Cook them hotter than usual.. 275°F (135°C) or even 325°F (163°C) if your smoker will do that.
Why Your Smoked Wings Get Rubbery Skin And How To Fix It For Good
FAQ
How long do you smoke chicken wings in a smoker?
Place the wings in a disposable aluminum foil tray with the butter and place them on the smoker. Let them smoke uncovered at 250 degrees for about 45 minutes. Flip the wings after the first 25 minutes to make sure they are all coated in butter and getting kissed by the smoke.
How long do you smoke chicken wings on a pellet grill?
Keep the temperature of your pellet grill above 275°F but no higher than 350°F. Smoke the wings for 45 minutes each side. In the last 10 minutes of the cook, brush the wings with teriyaki sauce, then place back into the smoker for 10 minutes and allow the glaze to set. Should You Brine Wings Before Smoking?
Do you have to wing smoked chicken wings?
Smoking chicken wings is an easy method to make crispy and flavorful chicken wings. You don’t have to wing it when it comes to making smoked chicken wings with this simple recipe. Beginners and smoking pros alike will love the juicy meat and crispy skin combo with their favorite wing sauce.
How long does it take to smoke wings at 225?
Do I need to flip wings when smoking?
How long does it take to smoke chicken at 225 degrees?
Can you overcook wings on a smoker?
Can you overcook wings on a smoker? Yes, it’s possible to overcook wings in a smoker, making them dry and tough. To avoid overcooking, keep an eye on the internal temperature and aim for 170°F-180°F for juicy smoked chicken wings.