We the people love a good wing recipe, and it’s hard to top Smoked Chicken Wings. They’re juicy, crispy, and perfectly seasoned, and the process of smoking makes them un-darn-believably delicious. Listen to me now: make extra!
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Holy smokes, these wings are good!
I’m a big fan of smoking, whether it’s Smoked Salmon, Smoked Pork Butt, or Smoked Chicken Thighs. There’s something about the slow cooking process and infusion of smoky flavor that makes meat and fish taste superlative. These smoked chicken wings are no exception!
- When it comes to seasoning these crispy wings, we keep it simple—but still incredibly flavorful. You probably have everything you need for the seasoning blend in your pantry already!
- Because wings are small, they cook much faster than something like Smoked Turkey. Instead of waiting hours for your food to be ready, these wings can be cooked and ready to eat in under an hour. Perfect for those of us who struggle with impatience!
- I have a little trick that helps these wings get super-extra crispy: add baking powder! It sounds strange, but trust me, it works.
5 Star Review
“Oh my gosh these smoked wings were off the charts delicious! I was very impressed and so were my friends. So flavorful! They turned out perfectly!”
— Claudine —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Chicken Wings. You’ll need about 1 pound of bone-in wings per person for a main dish, less if you’re making these as an appetizer. (Can’t get enough wings? Be sure to try Air Fryer Chicken Wings too.)
- Baking Powder. To make your wings extra crispy.
- Dry Rub. The essential kosher salt, garlic and onion powder for savory depth, and a combination of chili powder, black pepper, and cayenne for some kick and oomph.
- BBQ Sauce. Optional, if you like your wings sticky and sweet. I love my homemade Barbecue Sauce.
How to Smoke Chicken Wings
Coat the Wings. Prep the wings, then place them in a zip-top bag with the baking powder.
Mix the Wing Rub. Hello, flavor!
Season the Wings. Add the seasonings to the wings, seal, and shake.
Smoke ‘em. Place the wings on the grates of a smoker preheated to 250 degrees F. They should not be touching when you put them on the smoker grates. Close and smoke for 30 minutes.
Grill ‘em. Turn up the hot zone to 425 degrees F to crisp the wings. (If your smoker doesn’t have this function, transfer them to a gas grill.) Cook until the wings reach 175 degrees F.
Finish. Let the wings rest for 5 minutes, then serve or toss your smoked chicken wings with sauce. ENJOY!
More Wing Sauce Ideas
- Buffalo Sauce. If you like your wings with a little heat, toss them in some buffalo sauce after they are finished cooking. Don’t forget the Greek Yogurt Ranch Dip for dipping!
- Teriyaki. I love the teriyaki sauce in my Baked Teriyaki Salmon, which is naturally sweetened with maple syrup.
- Sweet Chili Sauce. Toss your crispy smoked chicken wings with sweet chili sauce and sliced green onions.
- Korean BBQ Sauce. Another tasty option is to toss your wings in a Korean BBQ sauce and sesame seeds a la these Korean Air Fryer Chicken Wings.
What to Serve with Smoked Chicken Wings
- Coleslaw. If you’re serving them as a main dish, pair smoked chicken wings with Healthy Coleslaw.
- Potato Salad. Creamy potato salad is a classic cookout side dish that pairs well with these chicken wings. Try my Healthy Potato Salad or Sweet Potato Salad with Bacon.
- Macaroni and Cheese. For a comfort food dinner, serve your wings alongside Instant Pot Mac and Cheese.
- Game Day Favorites. Serving your wings as a game day app? Serve them with other favorites like Hot Crab Dip and this Soft Pretzel Recipe.
Smoked Chicken Wings
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Ingredients
- 4 pounds chicken wings
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- BBQ sauce optional
Instructions
- If the wings are not yet split into flats and drumettes, split them: First, cut off the wing tip by wiggling your knife edge at the joint “soft spot,” then press down firmly. Next, split the wing at the “elbow” joint, cutting through the skin to separate the small drumette from the flat portion of the wing. This joint will require more pressure than the first—again, feel for the “soft spot.” If it’s not separating easily, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure.
- Place the chicken wings in a ziptop bag. Sprinkle with the baking powder. In a small bowl, stir together the salt, garlic powder, onion powder, chili powder, black pepper, and cayenne. Sprinkle over the wings. Seal the bag and toss the wings to coat them evenly. Let rest while you prepare the smoker.
- Prepare your smoker for indirect heat at 250°F—we use lump charcoal and apple wood chunks. Place the wings directly on the grill grates on the indirect portion, close the lid, and smoke for 30 minutes.
- After 30 minutes, if your smoker also functions as a grill, crank the hot zone up to 425°F to crisp the wings. If your smoker does not also function as a grill, finish cooking wings on a gas grill, preheating it several minutes befor the wings finish their 30 minute smoke time so it’s good to go. Cook the wings at 425°F, flipping as needed so they cook evenly, until they reach 175°F (this will only take a few minutes).
- Remove the wing from the grill and let rest 5 minutes. Enjoy as-is or toss in warmed BBQ sauce or Buffalo sauce.
Notes
- Figure about a pound of wings per person if you’re serving these as a main dish.
- TO STORE: Refrigerate leftover smoked chicken wings in an airtight container for up to 3 days.
- TO REHEAT: You can reheat your wings in the oven or an air fryer preheated to 400ºF.
- TO FREEZE: I don’t recommend freezing wings because they won’t be crispy upon freezing, thawing, and reheating. If you don’t mind this, you can store them in a freezer bag or airtight container for up to 2 months.
Nutrition
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Oh my gosh these smoked wings were off the charts delicious! I was very impressed and so were my friends. So flavorful! They turned out perfectly! I love how the baking powder makes them a bit crispy. Just be sure to shake off the excess or they get a little chalky. Thank you for the recipe!
So glad to hear, Claudine! Thank you!
This worked exactly as written, thanks!
Great to hear, thank you Allen!
Tried this recipe for the first time today. They were amazing. They were just the right amount of spice. Nice heat to them with the cayenne pepper. Drizzled BBQ sauce over them. I literally couldn’t stop eating them. They were that good. I will be making this recipe again and highly recommend it.
So glad to hear you enjoyed it, Sarah Jane! Thank you!
Just superb. I add some more cayenne pepper and smoked paprika to the spices for more heat. Loved keeping them plain and dipping in a bunch of different sauces.
THanks Ellie!