Looking for a finger-licking good appetizer? These smoked chicken wings are seasoned perfectly and cooked low and slow so they’re tender and juicy.
There is nothing like having a platter of smoked chicken wings before you. They smell wonderful, taste even better, and the recipe is super easy to follow. I mean, it’s so easy that you’ll probably find yourself smoking chicken wings at least once a week, especially when the weather is warm and sunny. Whether you’re a seasoned pro or new to smoking meats, this recipe will surely impress!
Why You’ll Love Smoked Chicken Wings
- Delicious smoky flavor – Smoked chicken has so much depth and dimension. It is sweet, bitter, savory, and so much more. There’s nothing like it, and the flavor smoking imparts can’t be replicated with other cooking methods.
- Tender and juicy – Great things happen when you cook chicken low and slow. This is especially true with bone-in skin-on chicken. You get tender, succulent meat, and the overall flavor is top-tier!
- Easy to make – With just a few ingredients and some time, you can have delicious smoked chicken ready to go.
- Quick – Although smoked chicken wings are cooked low and slow, total time makes this a relatively short cook.
- Perfect for entertaining – This recipe is great for a small group but can be scaled up to feed a crowd, making it an excellent option for backyard barbecues or potlucks.
Smoked Chicken Wings Ingredients Notes
To make smoked chicken wings, you’ll need the following:
- Chicken wings: Buy whole wings since they are cheaper and separate them yourself, or don’t. When I smoke or grill wings, I usually keep them whole since they require minimal prep and are a little easier to take on and off the grates. However, if you want to separate them, feel free to do so before or after the wings are cooked. Party wings, already separated, certainly work here too.
- Oil or Baking Powder: Using oil or baking powder is the key to crispy wings! Although any oil will do, neutral is best (canola oil, vegetable oil, avocado oil are all great options). Its sole purpose is to help the seasonings stick to the wings. If using baking powder, make sure it isn’t past the expiration date, 6-12 months.
- Salt: Kosher salt’s pure, salty taste and large crystals make it ideal for dry rubs. This type of salt also pulls surface moisture rather quickly to achieve crisper skin.
- Spices: Paprika adds another layer of smoky flavor and gives the chicken wings a red tint, black pepper brings mild heat, and cumin imparts a warm earthiness.
A complete ingredients list with amounts is in the recipe card below!
How to Make Smoked Chicken Wings
- Prepare the smoker: Preheat your smoker to 250 degrees Fahrenheit with your wood of choice. Applewood is a good choice because it is fruity, mild, and sweet. Cherry wood or hickory chips are good choices too.
- Season the chicken: Drizzle with oil, then add the seasonings and toss to coat. The oil helps the seasonings adhere to the chicken wings and prevents sticking once they’re on the grates.
- Smoke the chicken: Place the chicken on the grates skin side up, and smoke for 30 minutes or until the internal temperature of the thickest part of the wings register 165°F.
- Broil: Although optional, this step is highly recommended if you’re a sucker for smoked chicken wings with super crispy skin. Fire up your oven’s broiler, transfer the smoked chicken wings to a baking sheet, and broil them for a few minutes. Just keep an eye on the wings so they don’t burn.
Variations, Substitutions, and Cooking Tips
Use a meat thermometer – It’s essential to use a meat thermometer to ensure that the chicken wings are cooked to a safe temperature.
Try different seasonings – You can switch up the seasonings to create a different flavor profile. Store bought seasoning mixes work too.
Use a sauce instead – Skip the dry seasoning and toss the wings in your favorite sauce.
Use different smoking wood – There are several choices, so choose what you like best. For a more intense smoke flavor, use cherry, hickory or even mesquite. Just be careful of stronger smoking wood because it can easily overpower the chicken.
Brine the chicken – Brining isn’t very important for wings; however, the extra preparation is beneficial. Brining helps regulate cooking temperature by evenly distributing moisture throughout the meat.
Storage and Freezer Tips
Leftover smoked chicken wings can be stored in an airtight container in the refrigerator for up to 3 days. Allow the chicken to cool to room temperature before storing. To freeze, wrap the smoked chicken wings in plastic and place them in a freezer bag. You can also flash-freeze them on a baking sheet before transferring them to a freezer bag so they don’t stick together. The wings will keep in the freezer for up to 3 months.
How to Reheat
The best way to reheat smoked chicken wings is in the oven. To reheat, place in a 350-degree oven for 15-20 minutes. If reheating from frozen, thaw the wings beforehand. You can also reheat them in the microwave for a few minutes, but you may want to pop them under the broiler afterward to crisp up the skin.
Smoked Chicken Wings
Looking for a finger-licking good appetizer? These smoked chicken wings are seasoned perfectly and cooked low and slow so they're tender and juicy.
Ingredients
- 3 pounds chicken wings
- 3 tablespoons vegetable oil or substitute with 1 tbs of baking powder added to seasoning
- 2 teaspoons smoked paprika
- 1 ½ teaspoons kosher salt
- ¾ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
Instructions
- Preheat your smoker or pellet grill to 250 degrees Fahrenheit. I recommend applewood smoke for this cook.
- Pat the wings dry, then transfer them to a large tray.
- Drizzle the wings with oil, then sprinkle with seasonings. Toss to coat the wings in oil and seasonings.
- Transfer the wings to the grates. Make sure they are evenly spaced.
- Close the lid and smoke for 1 hour and 20 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- Transfer the wings to a sheet pan and turn your oven to broil.
- Optional for Crispy Smoked Wings: Broil for 3-5 minutes or until the skin is crispy. Serve.
Notes
Any seasoning can be substituted with this recipe.
To sauce the wings instead, simply create a mix of 1 ½ teaspoons kosher salt and 1 tbs baking powder and toss to coat the wings evenly. Toss in your favorite sauce, hot sauce or serve plain.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 808Total Fat: 62gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 37gCholesterol: 186mgSodium: 1451mgCarbohydrates: 24gFiber: 1gSugar: 1gProtein: 39g
This data was provided and calculated by Nutritionix.
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