Crispy Smoked Chicken Wings
My Crispy Smoked Chicken Wings give you the best of both worlds. You get a deep, smoky flavor with skin that’s actually crisp. The wings are coated in a simple dry rub, then cooked low and slow on the smoker before finishing off at a higher temperature to get that super crispy skin.
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Smoked chicken wings super easy to make and loaded with flavor. They're perfect for game day get togethers, backyard parties, or really just anytime you’re craving some wings. You can serve them straight from the smoker or toss them with your favorite wing sauce for an extra kick.
How To Smoke Chicken Wings
- Use Party Wings - Party Wings are whole chicken wings that have already been split into individual flats and drumettes with the pointy tip removed. They're a huge time saver and you can buy them inexpensively at Costco and many other supermarkets.
- Dry the Wings - Moisture is the enemy of crispy chicken wings. You'll want to use paper towels to pat the wings down and get them as dry as possible.
- Season the Wings - My homemade wing rub recipe never disappoints. Of course you're welcome to use your favorite store bought rub instead. You can even use just salt and toss the wings in a sauce later, but whatever you decide on make sure you use a little baking powder in the rub. This is the secret ingredient to perfectly crispy chicken wings!
- Smoke Low and Slow - You can use any wood you like with wings, from hickory to cherry to mesquite. Start at a low temperature (about 225 F to 250 F) and let them smoke until they're just about ready.
- Increase the Heat - When the wings are not quite up to temperature, crank the heat to finish them off. If you're using a pellet grill you can simply raise the temperature up to about 400 F, or you can finish them off in a preheated oven. I typically smoke chicken wings on my Traeger pellet grill and toss them onto my Weber propane grill for the last ten minutes or so to finish them off and get that perfect crisp.
- Serve - I usually prefer my wings without sauce, but sometimes I'll toss them in barbecue or buffalo sauce before serving.
Pro Tip - Chicken wings are not all the same size and the flats definitely cook faster than the drummettes. You'll want to pay attention and remove them as they finish or move them to a cooler side of the smoker if you can to avoid overcooking them.
How Long To Smoke Chicken Wings
Smoking chicken wings using the method in the recipe card below will take about an hour. But as I always say, cooking time is just an estimate. There are too many variables (ambient temperature, wind, weather, the size of the wings, etc.) to go strictly by a stopwatch.
Instead, you should focus on the internal temperature of your wings. Your goal should be to reach an internal temp of 175 F. On a hot and sunny day, smaller wings could be ready in just 50 minutes. On a chilly, windy day it could take 90 minutes for larger wings to cook.
So forget the clock and invest in a reliable instant read thermometer. This way you can test the wings and get the exact temperature without any guesswork.
Variations
I really like to use my homemade wing rub recipe, but there are plenty of other options when it comes to seasoning your wings. You can mix things up yourself by starting off with my Core Four blend and then adding in whatever seasonings you like including paprika, chili powder, cayenne, cumin, or herbs.
Other options include cajun seasoning, lemon pepper, ranch seasoning, a BBQ dry rub, Old Bay, or just plain old salt and pepper.
As for sauces, you can go with Buffalo, Garlic Parmesan, Thai sweet chili, teriyaki, honey BBQ, or Alabama white sauce. Or make multiple dipping sauces and let your guests choose which one they want to try!
Common Mistakes To Avoid
Why are your chicken wings not crispy? Here are the most likely reasons:
You didn't use baking powder. Baking powder is the secret to crispy smoked wings. It works mainly by raising the pH of the chicken skin, which encourages browning and helps the skin's proteins break down more efficiently during cooking. It also helps draw moisture toward the surface, where it can evaporate. The result is drier, more deeply browned, crispier skin.
You didn't dry the wings first. Patting the wings down with paper towels is an essential step if you want that delicious crispy texture. If you have time, dry and rub your wings and then spread them out on a wire rack over a backing sheet. Let them sit uncovered in the fridge for 30 to 60 minutes before putting them on the smoker.
You overcrowded the smoker. It's important to leave a little space between each wing to allow proper airflow. If you pack them all together it will trap moisture and the wings will steam rather than grill.
Skipping the high-heat finish. Smoking chicken wings at a low temperature like 225 F or even 250 F will impart plenty of smokiness into the wings, but it will leave them all rubbery. This is why you need to crank up the heat to 400 F or 425 F to finish them off and get those perfectly crispy smoked chicken wings.
Crispy Smoked Chicken Wings
Ingredients
Method
- Preheat your smoker to 225 F
- Use paper towels to thoroughly dry the chicken wings
- Add the dry rub and toss so the wings are evenly coated
- Place the wings directly on the grill grates, being careful not to overcrowd them. Let them smoke until they reach an internal temperature of about 150 F
- Crank up the heat on your smoker to 400 F and let them finish cooking until they reach 175 F
- Remove from the smoker and serve plain or toss in your favorite sauce
Notes
- Use party wings which are already cut and ready to go (huge time saver here!)
I love chicken wings! I don't usually set my smoker up for just wings, the air fryer is much easier. Have you tried this wing recipe in an air fryer? I imagine they'd be delicious
Absolutely, air fryer chicken wings are delicious!
Thank you for sharing this incredible recipe for crispy smoked chicken wings, Mike! I completely agree that adding baking powder to the dry rub is the ultimate secret to getting that perfectly crispy skin, especially when smoking low and slow. These look like the ultimate game day appetizer, and I can't wait to fire up the smoker to make a batch of these wings for my family. Such a thorough and helpful guide on how to smoke chicken wings!
Thanks Betty! Let me know how your wings come out! 🙂
These smoked wings have SO much flavor... and the dry rub instantly takes them to the next level!
Thanks Heidi! Glad you like them!