I have made a lot of smoked chicken wings over the years. As a product tester, I cooked wings on every single grill and smoker I assessed—and that was more than 60 of them! Over the years, I tried several different wing-smoking methods until I finally found one that creates wings that are crispy on the outside, juicy and tender on the inside, and packed with savory, smoky flavor. These smoked chicken wings are every bit as good as Buffalo wings made in a deep fryer or oven.
So what are the secrets behind how to smoke chicken wings? Using the proper smoker temperature and adding baking powder to the seasoning blend. The baking powder helps to tenderize the chicken meat while the wings stand in the seasoning for 30 minutes, ensuring the chicken won’t dry out during the long smoking time, and the baking powder also pulls moisture out of the chicken skin, helping it crisp up more effectively.
How long does it take to smoke chicken wings?
For the juiciest, smokiest wings, cook the chicken wings at 250°F for about two hours. Some people say you can smoke wings for only 30 minutes, but I’ve never been happy with the level of smoke flavor with shorter cooking times. Plus, the wings are nowhere close to reaching 165° (the proper internal temperature of cooked chicken), which is problematic.
A longer smoking session allows the fat to render slowly, basting the wing meat as it cooks. The skin also has time to dry out and crisp up, maybe even crispy enough for your liking. For those who prefer an extra-crispy wing, pop the wings underneath the broiler for a few minutes. Or, finish the wings in a 400° air fryer (as we do for air-fryer chicken wings).
Ingredients for Smoked Chicken Wings
- Chicken wings: Buy whole wings for a perfect mix of drumettes and wingettes (or “flats”). If you want to skip the prep work, look for party wings, which come pre-separated.
- Baking powder: There’s a significant difference between baking powder and baking soda, so make sure you grab baking powder. Baking soda is pure sodium bicarbonate. In large quantities, it can give the wings a bitter, metallic flavor. Baking powder, on the other hand, combines baking soda, cream of tartar and cornstarch. It pulls moisture out of the chicken skin so the wings will crisp up in the smoker.
- Wing seasoning blend: In addition to baking powder, our wing seasoning also contains garlic powder, salt and coarsely ground pepper.
- Optional sauces: If desired, toss the wings with your favorite spicy wing sauce, or give them a tangy finish with barbecue sauce. Either way, you can’t go wrong by serving wings with ranch dressing on the side.
Directions
Step 1: Prepare the smoker
Preheat the smoker to 250°. Add wood chips or pellets to the smoker according to the manufacturer’s directions.
Step 2: Prepare the wing seasoning blend
In a large bowl, combine the baking powder, garlic powder, salt and pepper. Set aside.
Step 3: Prep the chicken wings
Using a sharp knife, cut through the two wing joints. Discard the wing tips.
Editor’s Tip: If you’re having trouble figuring out where to cut, place your finger on the joint. Wiggle the wing pieces back and forth. Then, remove your finger and slice through the spot where you felt the two bones meet.
Step 4: Season the chicken wings
Place the wing pieces in the seasoning blend, and toss to coat. Let stand for 30 minutes.
Editor’s Tip:Â Pat the wings dry before tossing them in the seasoning blend. Dry skin crisps up much better than moist skin.
Step 5: Smoke the chicken wings
Place the wings on a greased smoke rack. Smoke the wings until tender and the juices run clear, 2 hours to 2 hours and 15 minutes.
Editor’s Tip:Â Make sure to leave some space in between the wings. If they’re crowded together, the skin can become soggy. Plus, the smoke needs some space to circulate around the wings.
Step 6: Broil for extra-crispy wings
For extra-crispy wings, place the smoked wings on a rack set in a broiler pan. Broil 3 to 4 inches from the heat until crisp, two to three minutes. If desired, toss in sauce and serve with ranch dressing.
Editor’s Tip:Â The wings may be plenty crispy for your liking, so feel free to skip this broil step.
Sauce for Smoked Chicken Wings
This smoked chicken wings recipe is so flavorful, you might not even want a sauce! But saucy wings are a classic party appetizer, so feel free to toss the wings with your go-to chicken wing sauce recipe. Our favorites are spicy Buffalo-style sauce or tangy barbecue sauce. Experiment with different regional barbecue sauces, like South Carolina-style mustard barbecue sauce or a sweet-and-tangy St. Louis-style classic barbecue sauce.
To make a quick Buffalo wing sauce, bring 1/4 cup butter, 1/2 cup Louisiana-style hot sauce and 2 teaspoons brown sugar to a simmer. When the sugar is dissolved, pour the sauce over the wings and toss to coat.
No matter what you choose, make sure the sauce is warm. Cold sauce will cause the hot wings to lose that crispy skin you worked so hard to get!
Recipe Variations
- Make smoked wings on the grill: To turn your grill into a smoker, prepare a gas or charcoal grill for indirect heat. Soak wood chips in water for 30 minutes, then discard the liquid. For a charcoal grill, add the chips directly to the coals. For a gas grill, load the chips into a wood box or foil pouch and place it over the burner. Monitor the grill’s temperature to ensure it doesn’t exceed 250°.
- Change the seasoning: Play around with different spice blends to create a custom wing seasoning. You can toss almost any herbs and spices with baking powder to create crispy, flavorful smoked chicken wings.
How to Store Smoked Chicken Wings
Store leftover smoked wings in an airtight container in the refrigerator for up to four days. The wings will lose their crisp exterior in the fridge, but you can return the skin to its former glory by reheating the wings in the oven or air fryer. You can use the microwave in a pinch, but it will only accentuate the soggy texture.
Smoked Chicken Wing Tips
Are smoked wings the same as grilled wings?
Smoked wings and grilled wings are cooked at different temperatures. Unlike grilled chicken wings that are cooked quickly over direct high heat, smoked chicken wings are cooked slowly over indirect heat. The lower temperature slowly renders the fat underneath the chicken skin, basting the tender meat as it cooks. Also, the extra time on the smoker means the chicken can absorb the flavor of the smoke.
What type of wood is best for smoking chicken wings?
Apple or cherry are our favorite choices for a smoked chicken wings recipe, but you can use any type of hardwood to smoke chicken wings. Hickory and mesquite are powerful and bold, whereas fruitwoods, maple, oak and pecan offer milder flavor. Avoid softwoods, which are sappy and can add bitter notes to the food.
Can you use frozen wings for smoked chicken wings?
Yes, frozen wings are a fantastic option for smoked chicken wings! Thaw the wings in the refrigerator overnight, and pat them dry to remove the excess moisture from the skin. Then, proceed with the recipe as directed.
