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.
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Better Than The Rest - Here's Why
✅ Easy To Prep - the process I use to make smoked chicken wings is super easy. All you need to do is combine the dry rub ingredients, slather them with BBQ sauce, and let the smoker do all the work. And the result is beyond flavorful!
❌ No brining is needed!
✅ It only takes 10 minutes to prep and 45 minutes to 1 hour to smoke!
✅ These wings are made with simple ingredients you probably already have in your kitchen!
"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!"
-Sarah
Smoked Chicken Wings: What To Know & Recipe Highlights
- 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.
- Best Type of Wood To Use: 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 tends to overwhelm the meat making these taste too smokey and bitter.
- Completely Thawed Chicken: Never smoke frozen meat. The meat should be completely thawed before starting the smoking process.
- Time to Smoke: 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. 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.
- 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.
- If You Want To Make Crispy Wings: For ultra-crispy skin, a light toss in baking powder or cornstarch before seasoning is a game-changer! I tell you exactly how to do it below in my recipe questions section.
- The Best BBQ Sauce to Use: The flavor combination with the spices pair amazingly well with my homemade bbq sauce recipe!
- Storage: Store any leftovers in a container with a lid in the refrigerator for 2-3 days.
- Here's The Best Way To Reheat Smoked Chicken Wings: 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.
🛒 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, but avocado oil is another great option.
- 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.
👩🏼🍳 Scroll down to the recipe card below for all the details you’ll need to make this recipe!Content
👩🏼🍳 Here's Exactly How You Make Them
Step 1: Prepare the smoker accordingly and preheat it to 225°F. While the smoker is preheating, combine all the dry rub ingredients in a small bowl.
Step 2: 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.
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Step 3: 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.
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!
🙋🏼♀️ Here's The Questions I Get Asked About This Recipe
Use 1 Tablespoon of baking powder OR cornstarch per 2 pounds of wings (only pick one method, not both). Pat the wings completely dry with paper towels before seasoning. This is crucial if you want crispiness. Toss the wings in a bowl with the baking powder or cornstarch (whatever you choose) before adding the dry rub. You want a light, even coating. After coating, apply your dry rub and let the wings rest on a wire rack for 15–30 minutes (or refrigerate uncovered up to overnight) to let the surface dry out more. Then proceed with smoking, crisping them at the end with high heat or under a broiler.
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.
🔥 Here's Some More Smoker Recipes For You To Try
If you tried this smoked wings recipe 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!
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Heidy
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!
Amanda Mason
Hi Heidy! So glad you loved them! They are super good!!
Hayley Dhanecha
WOW! Such an amazing recipe! So flavourful. Going to make again for my friends over the weekend.
Amanda Mason
SO glad to hear they turned out so great!!
Debbie
I got an electric smoker for Christmas so I have been experimenting with different recipes . These wings are now my new favorite thing to cook with it. My whole family loves them , thanks .
Amanda Mason
So glad they are a hit, Debbie!
Loreto and Nicoletta
I love chicken wings. And uours are gorgeous. The color and caramelization is incredible. I can only imagine the flavor and texture with that rub, and sauce. I so want me some of those wings! Yummmmy!😋🥰
Amanda Mason
Thank you! They are smoked to perfection! Let me know how they turn out for you!
Ramona
I haven't made chicken wings in ages and this recipe is really tempting me to make them soon! I can't wait to have these for dinner sometime this week. Thank you for sharing this recipe!
Amanda Mason
Let me know how you like them, Ramona!
Jessica
Yum! We had so much fun making these and they turned out delicious. Definitely on repeat around here now!
Amanda Mason
Nice! So glad to hear this Jessica!!
Kathryn
These really are the best wings! We couldn't stop eating them and I'm going to make them again this weekend 🙂 thank you for sharing!
Amanda Mason
So glad to hear this, Kathryn!! I'm so glad you enjoyed them!!
Sharon
We love to use our smoker on the weekends and these smoked chicken wings do not disappoint. Well worth the few hours to get them just right.
Amanda Mason
Glad to hear you liked them, Sharon!!
Tracy
Great tips for the perfect wings! We love our smoker but we haven't used it for wings yet. That definitely needs to change, these look so perfect!
Amanda Mason
Give them a try and let me know how they turn out!
SherBear
We made these last night. I did add 1/2 tsp of smoked paprika for a little heat. I wrote this down in my favorite recipes! It's a keeper. Loved, loved, Loved them.
Amanda Mason
YEAH!!!!! So great to hear you loved them so much!! And I'm glad this is now one of your favorite recipes!
Gloria
You can never have too many wing recipes to try. These sound perfect. They would fly off the tray at any party.
Amanda Mason
They did last night at our super bowl party! They were gone in no time flat!