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!
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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.
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!
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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!
Rick
Thinking about making these this weekend. Are they crispy cooking at 225?
Amanda Mason
No - you'll never get crispy smoking slow and low. 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.
Ryan
I just stumbled onto this article while looking into the best wood to smoke Chinese salt & pepper wings. The fact that you describe each individual spice is absolutely AWESOME!! A lot of recipes call for seasonings that some people have never heard of. Having an idea of how an unfamiliar spice will affect the flavor is really helpful.
Amanda Mason
I am so glad to hear how helpful this was to you! Thank you for taking the time to write me to let me know! So glad you loved the article! Let me know what other recipes of mine you try!!
Wayne
Made your recipe and they were fantastic. No left overs. Next time making a double batch.
Amanda Mason
Oh! I'm so glad to hear you loved them! So glad they were a hit!!! Share this recipe with all your friends!!!! Let me know what other recipes of mine you make!!
kubet
best view i have ever seen !
Amanda Mason
HA HA! Yes! I 100% agree 🙂
Laura
The recipe says 30 party wings but you used about 15 in your video with the same amount of rub. Should the rub recipe be used for 15 or 30 party wings?
Amanda Mason
The rub as written in the recipe card is for 30 party wings. It should use all the rub with no leftovers.