Crispy Smoked Chicken Wings Recipe

These smoked chicken wings are always hot and crispy with just the right amount of spiciness and smoky flavor. Learn how to smoke chicken wings.

Prep Time15

Cook Time1 15

Course: Appetizer, Main Course

Cuisine: American

Keyword: chicken wings, hot wings, smoked

Servings: Chicken Wings (flat and drummy)

Calories: 110kcal

Author: Mike Hultquist

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