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A plate of crispy smoked chicken wings
Fork & Ladle

Crispy Smoked Chicken Wings

5 from 3 votes
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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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 pounds chicken wings flats and drummettes
  • 1 tablespoon olive oil optional before adding rub
  • 3 tablespoons dry rub

Method
 

  1. Preheat your smoker to 225 F
  2. Use paper towels to thoroughly dry the chicken wings
  3. Add the dry rub and toss so the wings are evenly coated
  4. 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
  5. Crank up the heat on your smoker to 400 F and let them finish cooking until they reach 175 F
  6. 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!)