Smoked chicken wings are easy to make and taste great. They come out crispy on the outside and juicy inside with a nice smoky flavor. You don’t need to be an expert to get them right—they turn out perfect every time.
Why You’ll Love These Smoked Chicken Wings
These wings bring together the best of both worlds — a tender, juicy bite and a flavorful, smoky crust that will have you coming back for more. The spice blend adds layers of flavor, enhancing the natural taste of the chicken without overpowering it. Plus, the slow cooking method in a smoker keeps the meat tender and moist, while the final glaze of barbecue sauce adds a sticky, savory finish.
If you want a dish that’s perfect for gatherings, game days, or a simple weeknight treat, this recipe fits the bill. It’s straightforward, quick to prepare, and the smoker does most of the work while you relax or get other things ready.
Ingredients You’ll Need for Smoked Chicken Wings
For the best results, use these fresh, simple ingredients. Each one plays a role in making your wings flavorful and tender.
- 2 pounds chicken wings
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1/2 teaspoon chili pepper
- 1/2 teaspoon cumin
- 2 tablespoons olive oil
- 1/2 cup barbecue sauce
How to Make Smoked Chicken Wings
Getting these wings just right is easier than you think. Follow these steps, and you’ll be rewarded with smoky, tender wings that are bursting with flavor.
- Begin by preheating your smoker to 120°C (about 250°F). Add hickory wood chips to create that authentic smoky aroma that complements the chicken so well.
- Dry your chicken wings thoroughly with paper towels. This step is important to help the seasoning stick and to ensure crisp skin.
- Mix the brown sugar, smoked paprika, salt, garlic powder, onion powder, pepper, chili pepper, and cumin together in a bowl. This spice blend will give the wings their rich color and flavor.
- Toss the wings in the spice mix, making sure every piece is coated evenly. Drizzle olive oil over them to lock in the spices and help with browning. Let them sit for 5 minutes to absorb the flavors.
- Arrange the wings in a single layer on the smoker racks. Smoke them slowly for about 90 minutes. Keep an eye on the internal temperature, which should reach 165°F to ensure the chicken is cooked safely.
- After 90 minutes, brush the wings generously with barbecue sauce. Return them to the smoker for an additional 5 to 10 minutes. This step helps create a sticky, crispy glaze on the outside.
- Remove the wings from the smoker and let them rest for a few minutes before serving.
How to Serve Your Smoked Chicken Wings
These wings are incredibly versatile when it comes to serving. You can enjoy them straight from the smoker as a delicious appetizer or pair them with your favorite sides for a full meal.
Try serving them alongside a crisp green salad or some creamy coleslaw to balance out the smoky, spicy flavors. For a heartier option, classic sides like baked potatoes, corn on the cob, or roasted vegetables work beautifully.
If you’re planning a party or game day, set out bowls of extra barbecue sauce and fresh lemon wedges to let everyone customize their wings. And don’t forget some refreshing drinks to cool down the heat from the chili pepper.
Expert Tips to Master Smoked Chicken Wings
- Use a reliable meat thermometer to check doneness. Wings are safe at 165°F, but a few degrees higher will help render fat and crisp the skin better.
- Don’t skip drying the wings before seasoning. Moisture prevents the skin from crisping properly during smoking.
- Let the wings rest after smoking. This allows juices to redistribute, keeping the meat moist and flavorful.
- Adjust the spice blend to your taste. If you prefer more heat, increase the chili pepper or add cayenne. For milder wings, reduce the chili powder.
- Experiment with different wood chips if you want to change the smoky profile. Hickory offers a classic flavor, but apple or cherry wood adds a sweeter note.
- Baste wings at the very end to maintain the crispiness. Applying sauce too early can make the skin soggy.
How to Store Smoked Chicken Wings
To keep your wings fresh after cooking, it’s best to refrigerate any leftovers promptly. Place them in an airtight container and store them in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat the wings in the oven at 180°C (350°F) until warmed through. This method helps bring back the crisp texture without drying out the meat.
If you want to store the wings for longer, freezing is a great option. Make sure they have cooled completely, then place them in a ziplock bag or freezer-safe container. Wings can be frozen for up to six months. When reheating from frozen, thaw them in the fridge overnight and then reheat in the oven as described above.
Variations to Try with Your Smoked Chicken Wings
One of the best things about this recipe is how easy it is to customize. Here are some ideas to switch things up and keep your wings exciting:
- Spicy Honey Glaze: Mix honey and hot sauce and brush on the wings instead of barbecue sauce for a sweet and fiery finish.
- Asian-inspired wings: Swap out the barbecue sauce for a blend of soy sauce, ginger, garlic, and a splash of sesame oil. Garnish with chopped green onions and sesame seeds.
- Dry rub wings: Skip the sauce and double up on the spice rub. This will give you intensely flavored wings with a crispy, crackly crust.
- Smoked Buffalo wings: After smoking, toss the wings in a classic buffalo sauce made with butter and hot sauce for a tangy kick.
- Citrus zest: Add some lemon or orange zest to the spice rub for a fresh, zesty flavor profile.
Feel free to experiment and find your favorite twist on this classic smoked wings recipe.
Frequently Asked Questions About Smoked Chicken Wings
What temperature should I smoke chicken wings at?
Smoking at a low temperature around 120°C (250°F) is ideal. It allows the wings to cook slowly, absorb smoke flavor, and remain juicy inside while getting crispy skin.
How long does it take to smoke chicken wings?
Typically, about 90 minutes to 1 hour and 30 minutes, depending on the size of the wings and the consistency of your smoker’s temperature.
Can I use other types of wood chips?
Yes! Hickory is traditional, but you can use apple, cherry, mesquite, or pecan wood chips to give your wings different smoky flavors.
How do I know when smoked wings are done?
Use a meat thermometer to check for an internal temperature of 165°F (74°C). This ensures the chicken is safely cooked.
How do I keep wings crispy after smoking?
Drying the wings before seasoning, not adding sauce too early, and finishing with a glaze near the end all help keep the skin crispy.
Can I smoke frozen wings?
It’s best to thaw wings completely before smoking to ensure even cooking and safe temperatures.
How should I store leftover smoked chicken wings?
Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 6 months.
Smoked Chicken Wings
Ingredients
- 2 pounds chicken wings
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1/2 teaspoon chili pepper
- 1/2 teaspoon cumin
- 2 tablespoons olive oil
- 1/2 cup barbecue sauce
Instructions
- Preheat your smoker to 120°C (250°F) and add hickory wood chips.
- Dry the chicken wings thoroughly with paper towels.
- Mix brown sugar, smoked paprika, salt, garlic powder, onion powder, pepper, chili pepper, and cumin in a bowl.
- Toss wings in the spice mix until evenly coated. Drizzle olive oil over wings and let sit for 5 minutes.
- Arrange wings in a single layer on the smoker racks and smoke for about 90 minutes.
- Brush the wings with barbecue sauce and return to the smoker for an additional 5 to 10 minutes.
- Remove wings from the smoker and let them rest for a few minutes before serving.
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