The Secrets To Amazing Smoked Chicken Wings Every Time

Smoked chicken wings … really? Yes. Heartedly YES! Emphatically YES!

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Why Smoke Chicken Wings

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. There is nothing wrong with a plate full of fried wings.

But if you’re interested in an entirely new flavor profile for your wings and want to blow away your guests at the next get-together at your house, please read on.

I guarantee that if you follow these basic steps, you will amaze them and have them clamor for more. It’s so easy—it’s like magic.

The steps are easy to make your smoked chicken wings: Apply the rub, smoke the wings, and eat.

So, let’s get to it.

Applying The Rub

The first thing you want to do is prepare your wings and add the rub.

We usually buy whole wings, separating 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. Then, we 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, mixing 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 to be equally coated with the rub.

Once complete, set them aside in the fridge for a few hours, at least one hour.

Smoking The Wings

This recipe calls for pecan wood for the smoke, but hickory will also work well. You can use any wood you like, but know your flavor profiles.

If this is your first time, I recommend running up to Lowe’s or Home Depot and picking up some pecan wood. It is a milder smoke than hickory. If you use hickory, I would only smoke the wings for about an hour and finish them without smoke, as its profile is much stronger.

You can use a charcoal or gas grill with indirect heat or a smoker to make these wings.

You will need to heat your cooker, whichever you use, to 225-250 F.

If using a charcoal 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 your cooker is at temperature, place your wings on the grill, toss in your wood chips, and close the lid.

How Long To Smoke Chicken Wings

Keep an eye on your grill temperature, keeping it between 225 and 250 degrees F.

You also want to ensure 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!

The wings are ready after 2 1/2 hours. If you want to make sure, use a meat thermometer and cook your wings to an internal temperature of 165 degrees Fahrenheit.

The wings will be cooked, but we like ours with some char and crispy, so we put them over high heat for about 5 minutes on each side to get them really crispy. Finish them in the oven if you can’t do that on your smoker. This will prevent a rubbery skin on these tasty smoked chicken wings.

Eating The Wings

Once done, pull them from the grill and let them rest for a few minutes on any baking pan or cutting board. At this point, you can apply a sauce if desired. Just toss them in a small bowl, add your favorite sauce, and give them a toss to apply evenly.

I urge you to eat a smoked wing BEFORE adding the sauce. You may find that you want to eat them plain.

This is because they’re amazingly good with just the smoke.

Adding The Perfect Sauce

If you want to put the proverbial cherry on top of these smoked chicken wings, you need to make up a batch of Alabama White BBQ Sauce. The sauce pairs so well with these wings. I recommend trying it at least once!

There is something about a slightly vinegary peppery sauce and the smoke of the wings that makes it all come together to form a perfect ‘whole’.

Of course, they will be amazing with a favorite wing hot sauce or barbecue sauce of your choice.

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 you give this recipe a try, and we would love to hear what you think. Thanks, and happy smoking!

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