If you've never smoked wings before, you're going to be amazed at how quick and easy it is! These smoked chicken wings are not only tender and juicy, but they are the best smoked wings ever! Master the art of smoking chicken wings so you can enjoy them every time you whip them up!
This is a sponsored post written by me on behalf of Bradley Smokers. All opinions are my own.
Chicken wings are the star of the show when it comes to appetizers and they also pair amazingly well with pizza. But when you make smoked chicken wings, it's a game changer. If you're looking for things to smoke, then you're in the right place. I have a plethora of smoker recipes where I show you how to smoke a brisket and how to smoke a chicken. And these smoked wings are going to quickly become one of your favorite smoker recipes!
Not only are they delicious, but the process to make them is super easy. Similar to making grilled chicken wings, you'll combine the dry rub ingredients, slather them with BBQ sauce, and let the smoker do all the work. And the result is beyond flavorful!
Jump to:
Why This Recipe Works
1. You can make these wings on any type of smoker.
2. They are sweet and the dry rub is made with simple ingredients you probably already have in your kitchen!
3. It only takes 10 minutes to prep and 45 minutes to 1 hour to smoke!
🛒 Ingredients You'll Need
- Chicken Wings - party wings work best and can be found in the freezer section of your local grocery store.
- Olive Oil - a good quality oil is essential to lock in the flavor. Extra Virgin olive oil or just olive oil works best.
- Light Brown Sugar - used as a base to the smoked wings and adds a balance of sweet to the salty and smokiness.
- Chili Powder - a flavor enhancer that adds a rich, smoky, and slightly spicy flavor.
- Paprika - smoked paprika adds a hint of smoky flavor. Regular or sweet paprika also works well.
- Cumin - adds a slight earthy flavors and compliments the other dry rub ingredients.
- Onion Powder - a savory and slightly sweet flavor enhancer.
- Garlic Powder - add a hint of garlic flavor.
- Salt & Pepper - used as a flavor enhancer.
- BBQ Sauce - used to baste onto the smoked wings before, during, and after the smoke.
Be sure to see the recipe card below for the full ingredients list & instructions!
Variations
- Mild, Medium, or Hot: these are mild smoked wings but to make them more spicy, try adding cayenne pepper, dried chipotle powder, or hot paprika.
- Oil: Avocado oil also works well. Avoid any flavored oils as it will detract from the intended taste.
- Brown Sugar: Dark brown sugar is good if you want to add a bit more sweetness.
- BBQ Sauce - The flavor combination with these spices pair amazingly well with the BBQ sauce. I'm a fan of making my own bbq sauce recipe, but using a store bought BBQ sauce also works well.
- Types of Chicken: This recipe also tastes amazing using boneless wings. It's also really good on drumsticks.
📋 Step-By-Step Recipe Instructions
Step 1: Prepare the smoker accordingly and preheat it to 225°F.
Step 2: While the smoker is preheating, combine all the dry rub ingredients in a small bowl.
👩🍳 Expert Tips: Use a whisk to combine, but then use your fingers to breakdown any small clumps.
Step 3: Using a basting brush, baste the olive oil onto both sides of each wing. You'll need ¼ cup of olive oil for the basting process.
WANT TO SAVE THIS RECIPE?
Enter your email to receive this recipe, along with weekly food inspiration!
Step 4: Next, evenly sprinkle on the chicken wing seasoning onto both sides of the chicken.
Step 5: Baste ½ cup of barbecue sauce onto each wing until they are well covered. At this point of the process, each piece should be well covered in the smoked chicken rub and the BBQ sauce.
Step 6: Now it's time to put the chicken wings in the smoker! When the smoker has preheated, place each wing directly onto the smoker trays evenly so they do not overlap.
Compared to smoking a chicken or making smoked chicken quarters, it doesn't take long to smoke these. If you're using party wings, it only takes about 45 minutes to 1 hour to smoke. If you're using whole wings, they will take 1.5-2 hours.
👩🍳 Expert Tip: For whole, larger wings, don't rely on the smoke time. Insert a digital thermometer and when the meat has reached 165°F, they can be removed from the smoker.
Step 7: Halfway through the smoke time, baste on more BBQ sauce. Only basting one side so that you can keep as much smoke in the smoker as possible.
Step 8: When they are done smoking, remove them from the smoker and serve.
These smoked chicken wings have never been easier to make, or tastier! Try serving these alongside these air fryer french fries and make sure you try dipping them in this homemade garlic aioli or this guacamole!
🙋 Recipe FAQs
When smoking meat low and slow, it's nearly impossible to get the skin nice and crispy. If you want to crisp these wings up a bit, put them on the grill on high heat and grill them for 2-3 minutes. You can also broil them on high in the oven for 3-5 minutes to get the skin more crispy.
It's not necessary to brine chicken wings before placing them on the smoker. The rub and BBQ sauce adds a lot of flavor. Smoking chicken wings at a low and slow temperature enhances their natural juiciness. The dark meat also tends to be more moist so brining just isn't necessary.
The ideal temperature for smoking is around 225°F. With this recipe, don't let the internal temperature of the smoker get above 250°F. The key to juicy, tender, and flavorful meat is to smoke them low and slow.
💭 Expert Tips
- Use a mild wood when smoking chicken wings. Apple and cherry wood works best. If you use a strong wood like hickory or mesquite, the smoke flavor will overwhelm the meat making these taste too smokey and bitter.
- Never smoke frozen meat. The meat should be completely thawed before starting the smoking process.
- Smoke low and slow. The ideal temperature for smoking is around 225°F. With this recipe, don't let the internal temperature of the smoker get above 250°F.
- Store any leftovers in a container with a lid in the refrigerator for 2-3 days.
- Reheating chicken wings is easy! If you reheat them in the oven, they will also crisp up nicely. Set the oven to 400°F and bake for 5-7 minutes until warm.
- Try dipping them in ranch or blue cheese dressing. You can also serve them with celery and carrot sticks!
🍽️ More Smoker Recipes
If you tried these smoked chicken wings or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
📧 Don't forget to subscribe to my newsletter, so that you don’t miss out on any of my delicious recipes!
How To Make The Best Smoked Chicken Wings
Equipment
- Smoker any type
Ingredients
For The Chicken Wing Seasoning
- 2 Tablespoons light brown sugar
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin, ground
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For The Chicken
- 30 party wings, (or whole wings)
- ¼ cup olive oil
Instructions
- Prepare the smoker accordingly and preheat it to 225°F.
- In a small bowl, combine 2 Tablespoons brown sugar, 1 teaspoon chili powder, 1 teaspoon paprika, ½ teaspoon cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon pepper. Use a whisk to combine, ensuring you use your fingers to breakdown any small clumps.
- Baste ¼ cup of olive oil onto both sides of each wing.
- Next, evenly sprinkle on the dry rub onto both sides of each piece.
- Baste ½ cup of barbecue sauce onto each wing until they are well coated.
- After the smoker has preheated, put each wing directly onto the smoker trays evenly so they do not overlap.
- If you're using party wings, it only takes about 45 minutes to 1 hour to smoke. If you're using whole wings, they will take 1.5-2 hours. Expert Tip: For whole wings, don't rely on the smoke time. Insert a digital thermometer and when the meat has reached 165°F, they can then be removed from the smoker.
- Halfway through the smoke time, baste on more BBQ sauce. Expert Tip: I suggest only basting one side of the wings so that you can keep as much smoke in the smoker as possible.
- When the wings are done smoking, remove them from the smoker.
- Serve immediately.
Video
Notes
-
- Use a mild wood when smoking chicken wings. Apple and cherry wood works best. If you use a strong wood like hickory or mesquite, the smoke flavor will overwhelm the meat making these taste too smokey and bitter.
-
- Never smoke frozen meat. The meat should be completely thawed before starting the smoking process.
-
- Smoke low and slow. The ideal temperature for smoking is around 225°F. With this recipe, don't let the internal temperature of the smoker get above 250°F.
-
- Store any leftovers in a container with a lid in the refrigerator for 2-3 days.
-
- Reheating chicken wings is easy! If you reheat them in the oven, they will also crisp up nicely. Set the oven to 400°F and bake for 5-7 minutes until warm.
-
- Dip them in ranch or blue cheese dressing. You can also serve them with celery and carrot sticks!
WANT TO SAVE THIS RECIPE?
Enter your email to receive this recipe, along with weekly food inspiration!
Sarah
My uncle made these on his new smoker and everyone in the family couldn’t stop talking about how they were the best wings they’ve ever had! Thanks so much!
Amanda Mason
OH!!! I am so glad to hear this! I'm so happy everyone loved the wings! And best ever - wow what a compliment! Thank you and I can't wait to hear what other recipes of mine you try!
Giangi Townsend
The best part is that these wings aren't fried! The smoked flavor elevates them to a whole new level of deliciousness.
Love it!
Amanda Mason
So glad you loved them and yes - not fried at all and so delicious!!!
David
Used this recipe last night and I have to admit, these were the best wings I have smoked. Your recipe was easy to follow and delicious. I will only prepare them this way from now on.
Amanda Mason
Wow, David! What an amazing compliment! Thank you so much! I am so glad you loved my recipe! Let me know what other recipes of mine you try!!
Don
I used this recipe for wings and chicken thighs (bone in and skin on). Didn't use any BBQ sauce. Finished on BBQ to crisp up the skin.
Thank you for a great easy to follow / use recipe!
Amanda Mason
Hi Don! Thank you so much for letting me know how the wings turned out!! Excellent method to crisp them up on the grill!! So glad my instructions were so easy to follow!!