Description
Smoked Chicken Wings are the ultimate blend of smoky, crispy, and juicy. Slowly cooked over hardwood smoke, these wings deliver bold flavor with tender meat and just the right hint of spice. Perfect for BBQs, game day, or any time you want to impress a crowd.
Ingredients
2.5 to 3 pounds chicken wings (drums and flats separated, tips removed)
1 tablespoon olive oil
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1.5 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon brown sugar
0.5 teaspoon cayenne pepper (optional)
0.5 teaspoon dried thyme or oregano
0.5 cup BBQ sauce or hot sauce (optional)
1 tablespoon melted butter (optional, for tossing sauce)
Instructions
1. Rinse and pat the chicken wings completely dry with paper towels.
2. Toss the wings in olive oil in a large bowl until evenly coated.
3. In a separate bowl, mix all dry rub ingredients.
4. Sprinkle the dry rub over the wings and toss to coat thoroughly.
5. Cover and refrigerate the wings for at least 30 minutes, or overnight.
6. Preheat smoker to 225°F using applewood, cherry, or hickory.
7. Place wings in a single layer on a wire rack or smoker grates.
8. Smoke for 1.5 to 2 hours, or until wings reach an internal temp of 165°F.
9. Optional: Raise heat to 375°F for the last 10–15 minutes to crisp skin.
10. Optional: Toss in melted butter and sauce, or serve sauce on the side.
11. Let rest for 5–10 minutes before serving.
Notes
Let the wings cool completely before refrigerating in an airtight container for up to 4 days.
For longer storage, freeze the wings (unsauced) for up to 3 months.
Reheat in the oven or air fryer to maintain crispiness.
Nutrition
- Serving Size: 4–5 wings
- Calories: 340
- Sugar: 1g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 95mg
Keywords: smoked chicken wings, BBQ wings, pellet smoker recipe