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5 August 2020

This smoked chicken wings recipe always makes the best smoked hot wings, perfect with any seasonings and any wing sauce. Learn how to smoke chicken wings.

We’re serving up hot wings in the Chili Pepper Madness kitchen today, my friends, but these aren’t just any wings. We’re firing up the smoker for these!

We’re talking Smoked Chicken Wings, and they are absolutely outstanding. The great thing about chicken wings is there are so many different ways you can serve them. You can bread them, fry them, bake them, grill them, broil them, go crazy with the seasonings and dry rubs or just use salt and pepper. You can serve them naked or slather them up in any and all sorts of wonderful wing sauces and hot sauces. They’re delicious no matter what.

Today we’re focusing on the smoke. Smoking your hot wings adds a flavor you won’t get anywhere else. The smoke flavor is unique to the cooking process, so you’ll need to get your smoker going for this recipe.

Are you ready then? I know I am! I’m looking forward to some wings!

Let’s talk about how to smoke chicken wings, shall we?

A pile of smoked chicken wings on a platter, ready to serve

Smoked Chicken Wings Ingredients

  • Chicken Wings. This recipe calls for 2 pounds of wings, separated and wing tips removed. However, you can easily smoke as many hot wings as you’d like. Also try it with other cuts of chicken.
  • Seasonings. You can use simple salt and pepper alone to focus strictly on the smoky flavor of the wings, but I always use a tablespoon or 2 of different seasoning blends or dry rub. Use your favorite! For this particular recipe, I used a blend of Sazon seasoning and other chili powders, garlic, salt and pepper. Some people love it with brown sugar.
  • Optional Baking Powder. If you’re looking for crispy skin smoked chicken wings, use 1 tablespoon baking powder and follow the seasoning instructions. Baking powder helps to draw moisture out of the wings, resulting in crispier wings.
  • Wing Sauce or Hot Sauce for Serving. If desired. Sometimes I serve my smoked wings by themselves, as the smoky flavor is outstanding all by itself, but mostly I LOVE to toss my smoked wings in a great wing sauce. Sauce it up, my friends! Use your favorite!

A pile of smoked chicken wings on a platter

How to Smoke Chicken Wings – the Recipe Method

FOR REGULAR SMOKED CHICKEN WINGS

Dry and Season the Wings. Pat the wings as dry as you can get them. Set the wings into a large bowl and season with salt and your preferred seasonings. Toss to get them nice and coated.

Seasoned chicken wings in a bowl

Smoke the Wings. Set them onto a lined baking sheet or smoker tray.

Seasoned chicken wings on a baking sheet, ready for the smoker

Heat smoker to 250 degrees F and use your preferred wood for the smoke. Smoke the seasoned wings for 1.25 to 1.5 hours, or until they reach an internal temperature of 165 degrees F when measured with a meat thermometer.

Loads of chicken wings in the smoker

Serve the Wings. Serve as is, or toss them with your favorite  hot sauce or wing sauce.

FOR CRISPIER SMOKED CHICKEN WINGS

Dry and Season the Wings. Pat the wings as dry as you can get them. This will help with the crispiness. Toss the wings in a large bowl with baking powder, salt, and your preferred seasonings. Toss to get them nice and coated. The baking powder helps with the crispiness. For extra dryness, cover the wings and refrigerate them overnight to draw out even more moisture.

Smoke the Wings. Heat smoker to 225 degrees to 250 degrees F and use your preferred wood for the smoke. Set the wings onto a lightly oiled baking sheet or smoker tray and smoke them for 30 minutes. Increase smoker heat to 425 degrees F and smoke them another 30 minutes at high heat, or until the wings are cooked through and the skins are nice and crispy. The internal temperature of 165 degrees F when measured with a meat thermometer.

I like to use my ThermoPop meat thermometer from ThermoWorks (I’m an affiliate). Works great!

If you’d like, you can toss them onto a hot grill for a couple minutes for an extra blast of crispiness.

Serve the Wings. Serve as is, or with your favorite wing sauce or hot sauce on the side.

A pile of smoked chicken wings

Boom! Done! Such a great recipe. I just love smoked wings. Outstanding. What kind of seasoning did you use? What sauce? So many wonderful options. Isn’t it great?

How Much Smoke Should I Use?

I usually do one or two rounds of wood for smoked chicken wings, depending on how much smokey flavor I want for the wings. Maintain a good smoke for at least 15 minutes, but for 60 minutes or more for full smokiness. You’ll also get better results from wood soaked in water, which allows them to steam up and last longer in the smoker.

Recipe Tips & Notes

  • How Long Do I Smoke Chicken Wings? The smoking time can vary depending on your heat, so it is best to determine by internal temperature of the wings. They should reach 165 degrees F internally when measured with a meat thermometer. If cooking at a constant temperature of 250 degrees F, the wings should be done within 90 minutes. They can cook in less time with higher heat.
  • Brine the Wings. If you’d like an extra flavor boost for your wings, try brining them the night before you smoke them. Simply cover them with water and add a couple tablespoons of salt and other seasonings. Or, try my Grilled Chicken Marinade or my BBQ Chicken Marinade recipe. Great flavor builders!
  • Best Wood for Smoked Wings. I love apple wood for smoking my wings, but I also get great results with cherry wood or hickory. They are all-purpose woods for smoking and deliver wonderful flavor.

Dipping a smoked chicken wing into wing sauce

That’s it, my friends. I hope you enjoy the smoked hot wings. Let me know if you make it. I’d love to hear what seasonings you used, what wood you’ve chosen, and what sauces you enjoy.

Keep it spicy! I love it!

Try Some of My Other Popular Recipes

Dipping a smoked chicken wing into wing sauce

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Smoked Chicken Wings Recipe

This smoked chicken wings recipe always makes the best smoked hot wings, perfect with any seasonings and any wing sauce. Learn how to smoke chicken wings.
Prep Time15 mins
Cook Time1 hr 15 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: chicken wings, hot wings, smoked
Servings: 10 Chicken Wings (flat and drummy)
Calories: 110kcal

Ingredients

  • 2 pounds chicken wings separated and wing tips removed
  • 1 tablespoon baking powder optional, for crispier wings
  • 1 teaspoon salt
  • Extra seasonings as desired – I used 2 tablespoons Sazon seasoning for this recipe
  • Favorite hot sauce or wings sauce for serving

Instructions

FOR REGULAR SMOKED CHICKEN WINGS

  • Pat the wings as dry as you can get them.
  • Set the wings into a large bowl and season with salt and your preferred seasonings. Toss to get them nice and coated. Set them onto a lined baking sheet or smoker tray.
  • Heat smoker to 250 degrees F and use your preferred wood for the smoke. Smoke the seasoned chicken wings for 1.25 to 1.5 hours, or until they reach an internal temperature of 165 degrees F when measured with a meat thermometer.
  • Serve as is, or toss them with your favorite  hot sauce or wing sauce.

FOR CRISPIER SMOKED CHICKEN WINGS

  • Pat the wings as dry as you can get them. This will help with the crispiness.
  • Set the wings into a large bowl and season with baking powder, salt, and your preferred seasonings. Toss to get them nice and coated. The baking powder helps with the crispiness. For extra dryness, cover the wings and refrigerate them overnight to draw out even more moisture.
  • Heat smoker to 250 degrees F and use your preferred wood for the smoke.
  • Set the chicken wings onto a lightly oiled baking sheet or smoker tray and smoke them for 30 minutes.
  • Increase smoker heat to 425 degrees F and smoke them another 30 minutes, or until the wings are cooked through and the skins are nice and crispy. The internal temperature of 165 degrees F when measured with a meat thermometer. If you'd like, you can toss them onto a hot grill for a couple minutes for an extra blast of crispiness.
  • Serve as is, or with your favorite wing sauce or hot sauce on the side.

Notes

NOTES: I usually do one or two rounds of wood, depending on how much smokey flavor I want for the wings. Maintain a good smoke for at least 20 minutes, but for 60 minutes or more for full smokiness.

Nutrition

Calories: 110kcal | Carbohydrates: 1g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 269mg | Potassium: 198mg | Fiber: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
Smoked Chicken Wings

2 comments

  1. This is the first time I have heard about the baking powder helping crisp up the skin. I can’t wait to fire up the smoker and see how that works! There are so many baked or grilled wing recipes that look so good but the skin is never crisp enough for our liking. Nothing like fried wings! I am hoping the baking powder is the secret sauce that changes the game.

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