Smoked chicken wings … really? Yes. Heartedly YES! Emphatically YES!
One of the first and most basic secrets about delicious chicken wings is that you can, indeed, smoke them. Most people will either fry or bake their chicken wings and they, more often than not, are good. Nothing wrong with a plate full of fried up wings. But if you’re interested in an entirely new flavor profile to your wings, if you want to blow away your guests at the next get-together at your house, please read on. I guarantee that if you follow these very basic steps, you will amaze them and they will clamor for more. It’s so easy, it’s like magic.
The steps are easy to make your smoked chicken wings:
- Apply Rub
- Smoke
- Eat
So let’s get to it.
Apply Rub
The first thing you want to do is prepare your wings and rub. We usually buy our wings whole so we separate the wing, drumette, and tip by cutting them between the joints. We toss the tips and pat down the drumettes and wings, removing the moisture and put the wings in a large mixing bowl or zip lock bag.
Mix the dry ingredients together in a bowl then pour the oil over the wings. Mix it around to coat all the wings. Next, pour some of your rub over the wings and mix it around. Keep adding and moving the wings around so they are equally coated with the rub.
Once complete, set them aside in the fridge for a few hours, one hour at the least.
Smoke
This particular recipe calls for pecan wood for the smoke, but I know that hickory will do well too. You can decide to use any kind of wood that you like but know your flavor profiles. If this is your first time, I would recommend running up to Lowe’s or Home Depot and picking up some pecan wood. It is a milder smoke than hickory. If you do you use hickory, I would only smoke the wings for about an hour then just finish them up without smoke as it’s profile is much stronger.
You can use a grill with indirect heat, or a smoker to make these wings. You will need to get your cooker, whichever you’re going to use, to a temperature of 225-250 F. If using a grill, push all your coals to one side, or along the edges as you want your wings to cook on indirect heat, not directly over the coals.
Once you get your cooker to temperature, place your wings on the grill, toss in your wood chips and close it up. Keep an eye on your grill temperature, keeping it between 225 and 250 degrees F. You also want to make sure that smoke is pouring out at your desired level. I smoke the wings for a full two hours.
Doesn’t that look amazing? Smoked chicken wings just like that!
After 2 1/2 hours, the wings are ready. If you want to make sure, use a meat thermometer and cook your wings to 165. The wings will be cooked, but we like ours with some char and really crispy so we put them over the heat for about 5 minutes each side to get them really crispy.
EAT!
Once done, pull them from the grill and let them rest for a few minutes. At this point, you can apply a sauce if desired. I urge you to eat a smoked wing BEFORE adding the sauce. You may find that you just want to eat them plain. This is because they’re amazingly good with just the smoke.
If you want to put the proverbial cherry on the top with these smoked chicken wings, you need to make up a batch of Alabama White BBQ Sauce for these. The sauce pairs so well with these wings. Something about a slightly vinegary peppery sauce with the smoke of the wings that makes it all come together to form a perfect ‘whole’. Making the sauce is a breeze, check it out here.
We love wings at our house. We love them this way and that way. Baked, fried, smoked … it doesn’t matter. I will say, without reservation, that this is the most surprisingly delicious. I will make this recipe 2-3 times more than the standard baking or frying method.
We hope that you give this recipe a go, and we would love to hear from you to see what you think. Thanks, and happy smoking!
Smoked Chicken Wings
- 6 LBS Chicken Wings
- 2 Tablespoon Olive oil
- 2 Tablespoons Chili Powder
- 2 Tablespoons Smoked Paprika
- 1 teaspoon Cumin
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 2 teaspoons Kosher salt
- 3 teaspoons Fresh Ground Pepper
- 1 teaspoon Cayenne
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Separate wings into drumettes and wings, if necessary.
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Pat wings dry.
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Combine spices to form the rub.
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Place wings in a container, add and mix rub over chicken.
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Let wings rest for at least an hour.
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Heat the smoker or grill to a temperature between 225-250 F.
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Place wings over indirect heat.
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Add wood for the smoke to coals.
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Smoke for 2 to 2 1/2 hours, maintaining a constant smoke for at least 1 1/2 hours, the chicken should have an internal temperature of 160.
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Place directly over coals to crisp, approximately 5 minutes each side.
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Remove from heat and let rest for approximately 10 minutes.
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Serve
Try this Alabama White BBQ sauce
More Delicious Barbecue
Cajun Smoked Wings That Will Blow You Away
Bacon Paste BBQ Chicken Kebabs
Best Ever Grilled Chicken Marinade
Comments
7 Chicken Dinner Ideas for Summer and Merry Monday Link Party #162 - Intelligent Domestications
July 9, 2017[…] Amazing Smoked Chicken Wings @Don’t Sweat The Recipe […]
Shirley Wood
July 10, 2017Such a yummy idea and those wings look scrumptious! This recipe is Featured at the Merry Monday party right now! So glad you party with us!
DSTR
July 10, 2017Thank you so much, Shirley!
Debi
July 14, 2017what is the ingredient “fresh” on the grilled smoked chicken wings?
DSTR
July 14, 2017Sorry about that, Debi! It was just an error, corrected now. Thank you so much for bringing it to our attention.
Jeff Blackwell
August 20, 2017What king of smoker do you recommend?
DSTR
August 21, 2017Hey Jeff,
Wow .. that is a question! If you’re only planning on SMOKING, I would recommend a cylinder style smoker. They’re very affordable and do exactly what it’s designed to do: smoke the meat.
I personally use an offset firebox style smoker. This gives me the versatility of being able to grill AND smoke. I have also used my Weber to smoke by setting my charcoal to one side. This is good for when you’re smoking a very small amount of food that cooks rather quickly, such as poultry.
In the end, it rather boils down to getting good at what you have. I use my offset firebox and use charcoal, but you can also use a standard grill that runs off of gas (with a wood chip box).
Here is a link explaining different types, but in answer to your question “What do I recommend?” Use Charcoal … run away from gas.
http://www.smokegrillbbq.com/smokers.html
Petra
September 24, 2017Tried it. Perfect recipe to follow. We just bought a kamado and this was the first thing we tried. The smoking and grilling worked perfectly. But the rub was WAY to spicy for our taste. Thats way its only a 3 star.
DSTR
September 24, 2017We are so happy you liked the smoked wings, Petra! If you try them again just cut back on the cayenne pepper and they should be to your heat level. Thank you so much for coming by to let us know! 🙂
Steve
April 29, 2018Petra,
Leave out the cayenne and smoked paprika. Use regular paprika and add brown sugar. I use an electric smoker for 2 hours with apple or cherry wood. Both are mild and add good flavor. After 2 hours I throw them on the grill for some color and lightly coat with bbq sauce. Very good wings
Alin
September 26, 2017Delicious, I gone try it..
moppa richardson
December 7, 2017g’day. looks great. have been smoking jerky and fish. now ready to try some chicken. i live in australia and was wondering if your temperature is in F or centigrade. eg is it 225-250f or 115-125 c. thank you
DSTR
December 8, 2017G’day mate! It IS in Fahrenheit, not Celsius. Thanks for pointing that out, I will fix the post to indicate which.
Danny
February 24, 2018First time I’ve smoked wings. Awesome recipe! The wings were a little spicy for my 4 year old, but he still polished off 5 of them. I may reduce cayenne for people who can’t handle the spice as much, but keep it the same for my batch. I will make them again. Thanks!
DSTR
February 25, 2018Thanks, Danny! Glad you liked them. I was really surprised myself the first time I made them. Awesome that your progeny killed off 5 of em!! That’s a healthy portion for a 4-year-old. 🙂 Yeah, cut back on the cayenne to reduce the spiciness for those that are sensitive, it’s always a safe bet. We’re getting geared up for the grilling season this year, so check back!
David
March 23, 2018Wonderful recipe! Another option to get the crisp skin is instead of putting the wings over direct heat, just flash fry them in a deep oil fryer for about half a minute. Finish with a sprinkling of the rub afterward. Still has the smoke, color and the spiciness.
David
March 23, 2018A few seconds not half minute
Jim Jenkins
April 29, 2018What kind of wood do you use in this recipe?
DSTR
April 30, 2018Jim, I used a 50/50 mix of pecan wood and hickory.
Mark
May 9, 2018Do you use a water pan in the smoker for the wings when using the smoker or grill?
DSTR
May 9, 2018I know some people that do, Mark. I, personally, do not.