Ultimate Smoked Chicken Wings: Achieve Perfect Juicy, Crispy, Smoky Flavor

Smoked chicken wings are a true revelation and an absolute must-make for every grilling season. The magic of the smoker infuses them with an unbeatable combination of incredibly juicy, tender meat, a rich, deep smoky flavor, and that highly coveted crisp on the outside. Whether you prefer to drench them in your favorite BBQ sauce or serve them expertly dry-rubbed, these irresistible smoked chicken wings are guaranteed to be the first dish to disappear at any gathering. Get ready to elevate your backyard barbecue game!

About This Irresistible Smoked Chicken Wing Recipe

When summer grilling season rolls around, my mind immediately turns to one thing: chicken wings. And not just any wings, but these phenomenal smoked chicken wings. There’s truly nothing that compares to the magic of low and slow smoke transforming humble chicken wings into a culinary masterpiece with crispy skin and incredibly juicy meat. This recipe has been a cornerstone of our backyard barbecues for years, consistently delivering a guaranteed crowd-pleaser and a hero for any game day gathering or casual get-together.

Smoking wings was one of the first techniques I truly perfected on the smoker, and for good reason. They are surprisingly easy to prepare, requiring just a flavorful dry rub and the consistent, gentle heat of your smoker. Sometimes, I prefer them au natural, crispy and dry-rubbed, with an assortment of dipping sauces on the side. Other times, I toss them generously in a rich, tangy BBQ sauce, allowing that sticky glaze to meld with the smoky flavor. The versatility is part of their charm.

This particular smoked chicken wing recipe is my go-to, year after year. It’s incredibly forgiving, simple to scale up for larger crowds or down for a cozy family meal, and entirely customizable with your favorite rubs, wood chips, and sauces. Every single time, the results are simply delicious. So, whether you’re a novice to the world of smoking or a seasoned pit boss, these wings absolutely deserve a prominent spot in your summer cooking repertoire. They’re more than just an appetizer; they’re an experience.

Why You’ll Love These Smoked Wings

These smoked chicken wings are crispy, intensely juicy, wonderfully smoky, and surprisingly simple to master, making them a perfect choice for any occasion.

• Unbeatable Smoky + Crispy Combo: The unique magic of the smoker imparts a deep, aromatic smoky flavor that permeates the chicken, while the cooking process renders the fat, leaving you with wonderfully crackly, crisp skin. This textural and flavor combination is truly unmatched and creates an irresistible bite every time.
• Minimal Prep, Maximum Flavor: You won’t spend hours slaving away in the kitchen for these. The preparation is straightforward: a quick toss of the wings in your chosen dry rub, and then they go directly onto the smoker. Your smoker then does the vast majority of the work, slowly cooking them to perfection and infusing them with incredible flavor. It’s a low-effort, high-reward recipe.
• Infinitely Customizable: This recipe serves as a fantastic foundation, allowing you to easily personalize it to your taste. Experiment with different types of wood chips (like applewood for sweetness, hickory for boldness, or cherry for a mild fruitiness), try a variety of store-bought or homemade BBQ rubs, or finish them with your favorite BBQ sauces. The possibilities are endless, ensuring you can make these wings uniquely your own.

Essential Ingredients for Smoked Wings

Creating truly delicious smoked chicken wings requires just a few key ingredients, each playing an important role in developing that mouth-watering flavor and texture.

• Chicken Wings: For convenience, “party-style” wings are often the easiest to work with, as they come pre-cut into drummettes and flats, saving you time and effort. However, if you’re looking to save a bit of money, buying whole chicken wings and breaking them down yourself is quite simple. A sharp chef’s knife and a little technique are all you need. You’ll want to separate the drummette, the flat (or wingette), and discard the wing tip, or save it for stock.
• BBQ Chicken Rub: This is where a significant portion of your flavor comes from. You can opt for your favorite high-quality store-bought blend, or create your own homemade BBQ chicken rub. A great homemade rub typically includes a blend of chili powder, smoked paprika (for an extra layer of smoky depth), brown sugar (to aid in caramelization and balance spices), kosher salt, garlic powder, onion powder, black pepper, and a touch of cayenne pepper for a subtle kick. This combination results in a bold, slightly sweet, and savory rub that is absolutely perfect for poultry.
• BBQ Sauce (Optional): While these wings are fantastic dry-rubbed, a finishing glaze of BBQ sauce adds that beloved sticky, sweet, and tangy element. You can either whip up a batch of homemade sauce, like a bourbon peach BBQ sauce for a unique twist, or simply grab a bottle of your preferred brand. Apply it in the last few minutes of smoking or after the wings are done for a beautiful glaze.

Must-Have Equipment for Smoking Chicken Wings

To successfully achieve perfectly smoked chicken wings, having the right tools makes all the difference. While the list isn’t extensive, these items are crucial for a smooth and delicious smoking experience.

• Smoker: This is, of course, the star of the show. You can use any type of smoker you have available. I personally use a Traeger grill, which is a pellet smoker, known for its consistent temperature control and excellent smoke production. Other popular options include the Big Green Egg (a ceramic kamado-style grill), charcoal smokers, or electric smokers. Each offers a slightly different smoking experience, but the principles of low and slow cooking remain the same.
• Meat Thermometer: Absolutely indispensable for ensuring food safety and achieving ideal doneness. A reliable digital meat thermometer allows you to accurately check the internal temperature of your chicken wings, guaranteeing they are cooked through to 165°F (74°C) without being overcooked and dry. Accuracy here is key for juicy results.
• Tongs: Essential for handling the chicken wings safely and hygienically, both when applying the rub and when transferring them to and from the hot smoker grate. Long-handled tongs are particularly useful to keep your hands away from the heat.
• Half Sheet Baking Pan: A large baking sheet or tray is very handy for tossing the wings with the dry rub and for easily transporting them to and from the smoker. It also serves as a convenient place to rest the cooked wings before serving or saucing.

How to Smoke Chicken Wings: Step-by-Step Guide

Smoking chicken wings might sound intimidating, but it’s a straightforward process that yields incredible results. Follow these simple steps for perfect smoky, juicy, and crispy wings every time.

Step 1: Preheat Your Smoker

Begin by preheating your wood chip or pellet smoker to a steady temperature of 250°F (121°C). Maintaining a consistent low temperature is crucial for infusing maximum smoke flavor and ensuring the wings cook evenly without drying out. As for wood, you have several excellent choices. Hickory imparts a strong, classic BBQ smoke flavor, applewood offers a milder, slightly sweet fruitiness, and cherry wood provides a beautiful mahogany color to the skin with a subtle, delicate sweetness. Feel free to mix and match woods to create your signature flavor profile. Ensure your smoker has plenty of wood chips or pellets to last the duration of the cook.

Step 2: Prepare and Season the Wings

First, it’s vital to pat your chicken wings thoroughly dry with paper towels. Excess moisture on the skin is the enemy of crispiness. Place the dried wings in a large mixing bowl. Add your chosen BBQ rub—whether it’s your favorite store-bought blend or your custom homemade creation. Toss the wings vigorously until each piece is evenly coated with the seasoning. For extra adherence and a slightly better bark, some people like to lightly coat the wings in a thin layer of mustard or a neutral oil (like olive or avocado oil) before adding the rub, though this is entirely optional.

Step 3: The Smoking Process

Once your smoker is at the target temperature, carefully arrange the seasoned wings directly onto the smoker grate in a single layer. Make sure there’s some space between each wing to allow for even smoke circulation and cooking. Close the smoker lid and resist the urge to peek too often, as every time you open it, heat and smoke escape, prolonging the cooking time. Allow the wings to smoke for approximately 90 minutes. During this time, the wings will develop a beautiful golden-brown color and absorb that delicious smoky essence. The wings are fully cooked when they reach an internal temperature of 165°F (74°C), which you should verify using a reliable meat thermometer inserted into the thickest part of the wing, avoiding the bone.

Step 4: Achieving Crispy Skin (Optional)

While smoking at a low temperature renders fat and helps with flavor, it doesn’t always deliver the ultra-crispy skin that many desire. If you crave that extra crunch, there are a few methods:

1. Broiler Method: Transfer the smoked wings to an even layer on a baking sheet. Place them under a preheated broiler for about 3 to 4 minutes, flipping once halfway through, or until the skin crisps up and becomes slightly charred. Watch them carefully, as broilers can cook very quickly!
2. High Heat Smoker Blast: Alternatively, you can increase your smoker’s temperature to 375-400°F (190-204°C) for the last 10-15 minutes of cooking. This higher heat helps crisp the skin while maintaining the smoky flavor.
3. Air Fryer Finish: For smaller batches, a preheated air fryer at 400°F (204°C) for 5-7 minutes can also achieve excellent crispiness.

Step 5: Saucing and Serving

You have a couple of delicious options for serving your smoked chicken wings. You can serve them simply as dry rub wings, allowing the rich smoky flavor and crispy texture to shine. Offer a side of dipping sauce, such as classic blue cheese dressing, ranch, or a tangy BBQ sauce. Alternatively, if you prefer saucy wings, place the hot, freshly smoked (and crisped, if desired) wings in a large bowl. Add a generous amount of your favorite BBQ sauce and toss until every wing is thoroughly coated. Serve immediately to enjoy the perfect balance of smoke, spice, and sauce. If you happen to have any leftovers, they can be stored in an airtight container in the refrigerator for up to 4 days.

Expert Tips for Perfect Smoked Chicken Wings

Achieving truly exceptional smoked chicken wings goes beyond just following the recipe steps. These expert tips will help ensure your wings are consistently tender, juicy, and perfectly crispy.

• Pat the Wings Dry Before Seasoning: This step cannot be overstated. Moisture on the chicken skin is the arch-nemesis of crispiness. Use plenty of paper towels to blot the wings thoroughly dry before applying your dry rub. This not only helps the seasoning adhere better but, more importantly, prevents the skin from steaming during the smoking process, which would result in rubbery, rather than crispy, skin.
• Choose the Right Wood: The type of wood you use significantly impacts the final flavor. Hickory adds a bold, traditional smoky flavor that pairs wonderfully with chicken. Applewood is a great choice for a subtly sweet and fruity smoke, while cherry wood imparts a beautiful reddish hue to the skin and a delicate, tart fruitiness. Oak and pecan are also excellent, offering medium intensity. Experiment with different woods or even blend them to find your favorite combination.
• Low and Slow is Key (and Don’t Overcook!): Smoking at a consistent 250°F (121°C) allows the wings ample time to soak up all that incredible smoky flavor. This low temperature also gently renders the fat in the skin, contributing to eventual crispiness, and ensures the meat remains incredibly juicy and tender. Resist the temptation to rush the process; patience is a virtue in smoking.
• Crisp Them Up Under the Broiler: While smoking provides phenomenal flavor, it doesn’t always deliver that ultra-crispy, satisfying crunch. For the ultimate crackly skin, a quick blast under a preheated broiler at the very end is transformative. Just 3 to 4 minutes, keeping a close eye to prevent burning, will give you that irresistible crispy-charred finish.
• Don’t Forget the Meat Thermometer: This is your most valuable tool. Wings are perfectly cooked when they reach an internal temperature of 165°F (74°C). A reliable digital meat thermometer ensures they are safe to eat while preventing overcooking, which leads to dry, tough chicken. Insert it into the thickest part of the wing, avoiding the bone.
• Toss in Sauce (or Don’t!): Smoked wings are incredibly versatile. They are fantastic served “naked” with just the dry rub, allowing the smoky bark to truly shine. If you’re in the mood for something saucier, toss them immediately after smoking (and crisping, if desired) while they’re still hot. This helps the sauce adhere beautifully. Use your favorite homemade BBQ sauce or a trusted store-bought brand.
• Don’t Overcrowd Your Smoker: For even cooking and optimal smoke penetration, arrange your chicken wings in a single layer on the grates, ensuring there is space between each piece. Overcrowding can lead to uneven cooking, steaming instead of smoking, and less crispy skin.
• Consider a Binder: While optional, a very thin coating of yellow mustard or a neutral oil (like olive or avocado oil) applied before the dry rub can help the seasoning adhere better to the chicken skin. This can lead to a more even and flavorful bark.

Flavorful Variations for Your Smoked Wings

While the classic dry-rubbed or BBQ-sauced smoked chicken wings are always a hit, don’t hesitate to get creative with flavor profiles. Here are some delicious variations to try:

• Sweet Heat: For those who love a bit of a kick, infuse some heat into your dry rub by adding a pinch more cayenne pepper, or incorporate chipotle powder for a smoky, spicy depth. After smoking, you can glaze them with a hot honey sauce or a spicy mango habanero BBQ sauce for an unforgettable sweet and spicy experience.
• Garlic Parmesan: Skip the traditional BBQ flavors entirely! After smoking and crisping, toss the hot wings in a mixture of melted butter, minced garlic, a generous amount of freshly grated Parmesan cheese, and a sprinkle of fresh parsley. This creates a rich, savory, and aromatic wing that’s a departure from the norm but equally addictive.
• Classic Buffalo Style: For a timeless crowd-pleaser, forego the BBQ sauce and prepare a classic buffalo sauce. Combine hot sauce (like Frank’s RedHot) with melted butter and a splash of white vinegar. Toss the freshly smoked and crisped wings in this iconic sauce and serve with blue cheese dressing and celery sticks.
• Dry Rub Only: Embrace the purity of smoky flavor. If you truly appreciate the “bark” and the inherent taste of perfectly smoked chicken, skip the sauce altogether. The dry rub and the smoke create a deeply flavorful exterior. Serve these “naked” wings with a variety of dipping sauces on the side, such as roasted garlic aioli, ranch, or even a spicy sriracha mayo.
• Asian Inspired: Give your wings an umami boost by using an Asian-inspired rub before smoking, featuring ingredients like five-spice powder, ginger, garlic, and white pepper. After smoking, toss them in a sticky glaze made from soy sauce, honey or maple syrup, rice vinegar, and a touch of sesame oil. Garnish with sesame seeds and chopped green onions.
• Lemon Pepper: For a bright and zesty twist, season your wings with a good quality lemon pepper seasoning before smoking. You can finish them with a squeeze of fresh lemon juice after cooking for an extra burst of citrus flavor. These are light, tangy, and incredibly refreshing.

More smoker recipes to explore: Smoked Whole Chicken | Smoked Traeger Brisket | Smoked Beer Brined Turkey | Smoked Pork Loin

Frequently Asked Questions About Smoked Wings

Need more inspiration for a sweet treat? Check out my dessert recipes page!

What to Serve with Smoked Chicken Wings

Smoked chicken wings have a magical way of disappearing quickly, so pairing them with the right sides is essential for creating a balanced and satisfying meal or spread. These easy pairings complement the smoky richness of the wings beautifully:

• Mac and Cheese: A creamy, cheesy, and utterly comforting macaroni and cheese is the quintessential sidekick for wings. Its rich, indulgent nature provides a delightful contrast to the smoky, savory chicken.
• Coleslaw: The refreshing crunch and tangy dressing of a good coleslaw cut through the richness of the wings perfectly. Opt for a vinegar-based slaw for an extra zing or a creamy version if you’re in an indulgent mood.
• Grilled Veggies: Keep things fresh and seasonal with a medley of grilled vegetables. Zucchini, bell peppers, asparagus, or corn on the cob lightly seasoned and grilled can add a wonderful char and vibrant flavor that brightens the plate.
• Potato Salad: Whether you go for a classic creamy potato salad or jazz it up with additions like crispy bacon and fresh chives for a smoky twist, potato salad is a hearty and satisfying accompaniment that complements BBQ flavors beautifully.
• Pickles or Pickled Veggies: Bright, acidic bites are fantastic palate cleansers between wings. A simple plate of dill pickles or homemade pickled vegetables, like these quick pickled carrots, provide a sharp, refreshing contrast that makes each bite of wing even more enjoyable.
• Beer, Lemonade, or a Cold Cocktail: Because smoky, flavorful wings demand something cool and refreshing to wash them down. A crisp craft beer, a pitcher of homemade lemonade, or a unique cocktail like a chile beer sangria will perfectly round out your backyard feast.

Storing and Reheating Smoked Chicken Wings

Don’t let any of your delicious smoked chicken wings go to waste! Proper storage and reheating will ensure you can enjoy them again.

• Store: Place any leftover wings in an airtight container and refrigerate them promptly. They will stay fresh and flavorful for up to 4 days.
• Reheat: To bring your smoked wings back to life with a revived crispiness, avoid the microwave at all costs – it will result in soggy, unappealing skin. Instead, reheat them in a preheated oven or an air fryer at 375°F (190°C) for 5–8 minutes, or until thoroughly heated through and the skin is once again crispy. For the oven, you can place them on a wire rack over a baking sheet to allow air circulation.

More Delicious Wing Recipes

If you’ve loved these smoked chicken wings and are craving more wing inspiration, be sure to check out some of our other fantastic recipes:

• Hot Honey Whiskey Wings: These wings offer a delightful combination of spicy, sweet, and smoky flavors, making them absolutely ideal whenever you’re ready to fire up the grill and impress your guests.
• Crispy Korean BBQ Chicken Wings: Packed with bold, savory, and slightly spicy notes, these wings are incredibly versatile—you can either grill them for a fantastic charred flavor or bake them for a simpler indoor option.

Finally, if you make this smoked chicken wings recipe, please be sure to give it a star rating on the recipe card below and/or leave a comment! I genuinely love to hear when you all try my recipes, and I make an effort to respond to every single comment. Your feedback is truly invaluable!

Feel free to drop any questions below as well, if you have them! I’m here to help.

Oh, and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! It’s my absolute favorite thing to see these recipes come to life in your homes – looking through those photos truly means the world to me!

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Smoked Chicken Wings Recipe

Smoky, juicy, and packed with irresistible BBQ flavor, these smoked chicken wings are a crowd-pleasing favorite for any cookout, offering a perfectly tender interior and a crisp exterior.

Prep Time:
10 mins

Cook Time:
1 hr 30 mins

Total Time:
1 hr 40 mins

Servings:
6

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Equipment

• Traeger Lil Tex Elite 34 Pellet Grill
• Traeger grill signature pellets (or other wood pellets/chips)
• 9-Inch Tongs
• Meat Thermometer
• Large Mixing Bowl
• Half Sheet Baking Pan

Ingredients

• 3 lbs chicken wings (broken down into drummettes and flats, patted dry)
• 3 tablespoons homemade BBQ chicken rub (or your favorite store-bought rub)
• 1 cup your favorite BBQ sauce (optional, for tossing)

Instructions

1. Preheat your smoker to 250˚F (121°C). Choose your preferred wood pellets or wood chips; hickory, applewood, and cherry wood are excellent choices for a balanced smoke flavor.
2. Place the thoroughly patted-dry chicken wings into a large bowl. Add your BBQ rub mixture and toss vigorously until all the wings are evenly coated with seasoning.
3. Carefully arrange the seasoned chicken wings directly on the smoker grate in a single layer, ensuring there is a little space between each wing for optimal smoke circulation.
4. Smoke the wings for approximately 90 minutes. You may need to refill the wood or pellets as required to maintain consistent smoke. The wings are fully cooked when they achieve a beautiful golden-brown color and their internal temperature registers 165˚F (74°C) with a reliable meat thermometer.
5. Serve the wings directly from the smoker as delicious dry-rub wings, perhaps with dipping sauces on the side. For saucy wings, transfer them to a large bowl, add your favorite BBQ sauce, and toss to coat thoroughly before serving warm.

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Nutrition

Calories: 373kcal |
Carbohydrates: 25g |
Protein: 24g |
Fat: 20g |
Saturated Fat: 6g |
Polyunsaturated Fat: 4g |
Monounsaturated Fat: 8g |
Trans Fat: 0.2g |
Cholesterol: 94mg |
Sodium: 582mg |
Potassium: 395mg |
Fiber: 4g |
Sugar: 16g |
Vitamin A: 413IU |
Vitamin C: 1mg |
Calcium: 149mg |
Iron: 4mg

Cuisine:
BBQ, Grilling

Category:
Appetizer