If you've never smoked wings before, you're going to be amazed at how quick and easy it is! These BBQ chicken wings are not only tender and juicy, but they are the best wings ever! And I'm going to show you how to master the art of smoking chicken wings so you can enjoy these every single time you make them!
This is a sponsored post written by me on behalf of Bradley Smokers. All opinions are my own.
Jump to:
Chicken wings are the star of the show when it comes to appetizers and they pair amazingly well with pizza. But smoked chicken wings are a game changer. And if you're looking for things to smoke, then you're in the right place. This smoked chicken wings recipe is not only delicious, but the process to make these is super easy.
Bradley Electric Smoker
I have been smoking meat for years and I have all kinds of different smokers. The most popular types of smokers are the propane gas smoker, charcoal smoker, pellet smoker, and electric smoker. While you can use any type of smoker to make these smoked chicken wings, I like making these on my electric smoker because of the simplicity and convenience.
I have the Bradley Smoker Digital 4 Rack Electric Smoker and it is really easy to use. It's a small electric smoker, right around 31'', which is the perfect size and the best electric smoker for your backyard.
With this digital electric smoker, you don't have to worry about temperature regulation or adding more wood. This electric smoker takes all the guessing out of the smoking process, temperature regulation, and cooking time. It uses wood bisquettes that feed directly into the smoker so you can enjoy a delicious, consistent, and pure smoke taste every single time!
Some of the key highlights I enjoy about this smoker is the digital interface. You're able to digitally set the internal temperature and time, as well as the smoke time which controls how much smoke is generated depending on the type of food you are smoking.
My other favorite features include the four removable racks that are easy to clean. I also don't have to worry about refilling the wood. This smoker moves the wood briquettes into the smoker when needed. And my favorite feature by far is that this electric smoker is compatible with a cold smoke adapter. If you've never cold smoked cheese or salmon, it's something you need to try and this is the perfect smoker for cold smoking.
🛒 Ingredients You'll Need
To make these, all you need are party wings, olive oil, BBQ sauce, and some spices to make the BBQ seasoning. This chicken seasoning rub contains light brown sugar, chili powder, sweet paprika, ground cumin, onion powder, garlic powder, salt, and pepper. These are mild wings so they are not spicy at all.
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.
You can use either whole chicken wings or the party/appetizer size. If you use frozen chicken wings, make sure they are completely thawed before smoking.
📋 Step-By-Step Recipe Instructions
Preparing The Smoker
Smoking wings has never been easier, especially when they are made in an electric smoker. Start off with prepping the smoker. You'll need to fill the water pan, add the wood, and get the smoker preheated. The temperature to smoke chicken wings is 225°F.
Preparing The Chicken
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.
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.
Next, evenly sprinkle on the chicken wing seasoning onto both sides of the chicken.
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.
How Long To Smoke Chicken Wings
It's now 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 2 hours to smoke. If you're using whole wings, it will take 3-4 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 be removed from the smoker.
Halfway through the smoke time, baste on more BBQ sauce. I suggest only basting one side so that you can keep as much smoke in the smoker as possible.
When they are done smoking, remove them from the smoker. Expert Tips: I like saucy wings, but if you want to crisp them up a bit, put the chicken wings on the grill on high for 2-3 minutes.
These are the best wings that all will enjoy! Barbecue chicken wings have never been easier to make, or tastier!
💭 Expert Tips and FAQs
- Use a mild wood when making this recipe. 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 smoky and bitter.
- Never smoke frozen meat. The meat should be completely thawed before starting the smoking process.
- This recipe also tastes amazing using boneless wings. It's also really good on drumsticks.
- 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.
- If you want to crisp these up a bit, put the chicken wings on the grill on high for 2-3 minutes.
- Reheating chicken wings is easy. Reheating wings in the oven will crisp them up. Set the oven to 400°F for 5-7 minutes until warm.
- Dip these wings in ranch or blue cheese and serve with celery and carrot sticks!
🍽️ More Smoker Recipes
Not only do I have a collection of AMAZING smoker ideas here on the blog, but I also published a smoker cookbook! Whether you're new to the practice or just want to brush up on the basics, Smoking Meat Made Easy is your ultimate guide to backyard smoking. Master techniques and explore dozens of options that are easy to follow, and that work with any type of smoker. Go order your copy on Amazon here!
If you love these wings, make sure you check out my recipe on how to make the best smoked chicken in your smoker! It's a really easy recipe that everyone will enjoy! And you can never go wrong with when it comes to learning how to make smoked pork butt. I give you step-by-step instructions as well as the secret to getting past the stall.
Love this recipe? Leave a 5-star rating and a review of how it turned out for you in the comment section below!
And if you love chicken wings, make sure you check out my recipe where I show you how to make the best bbq chicken wings on the grill! If you have any questions, I'm here to help answer them!
How To Make The Best Smoked Chicken Wings
Equipment
- Smoker
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 water pan, add the wood, and get the smoker preheated to 225°F.
- Combine all the dry rub ingredients in a small bowl. 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, place each wing directly onto the smoker trays evenly so they do not overlap.
- If you're using party wings, it only takes 2 hours to smoke. If you're using whole wings, it will take 3-4 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 making this recipe. Apple and cherry work best. If you use a strong wood like hickory or mesquite, the smoke flavor will overwhelm the meat making these taste too smoky and bitter.
- Never smoke frozen meat. The meat should be completely thawed before starting the smoking process.
- This recipe also tastes amazing using boneless wings as well as drumsticks.
- 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.
- I like saucy wings, but if you want to crisp them up a bit, put the them on the grill on high for 2-3 minutes.
- Reheating chicken wings is easy. Reheating wings in the oven will crisp them up. Set the oven to 400°F for 5-7 minutes until warm.
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.