🍗 Smoked Chicken Wings Recipe

Tender, juicy, and infused with smoky flavor, these chicken wings are slow‑smoked and finished with a crisp crust. Perfect as a game‑day snack or party appetizer!

🕒 Prep & Smoke Time

• Prep Time: 15 minutes

• Smoke Time: 1½ – 2 hours

• Finish (Crisp) Time: 5–10 minutes

• Total Time: ~2 hours

• Servings: 4–6

🛒 Ingredients

Chicken Wings

• 2–3 lbs chicken wing sections (separated at the joint into drumettes and flats)

Dry Rub

• 2 tablespoons paprika

• 1 tablespoon brown sugar

• 1 tablespoon kosher salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon chili powder (optional)

• ½ teaspoon cayenne pepper (adjust for heat)

Finishing Sauce (Optional)

• ½ cup hot sauce (e.g., Frank’s RedHot)

• 2 tablespoons unsalted butter, melted

• 1 tablespoon honey or brown sugar

🔥 Instructions

Step 1: Prep the Wings

1. Pat wings dry with paper towels—dry skin helps smoke penetrate and crisp.

2. In a bowl, whisk together all dry rub ingredients.

3. Toss wings in the rub until evenly coated. Let rest for 10 minutes for the rub to adhere.

Step 2: Preheat the Smoker

1. Preheat your smoker to 225–250°F using charcoal or wood (apple, hickory, or cherry work beautifully).

2. Fill the water pan (if equipped) to maintain moisture.

Step 3: Smoke the Wings

1. Arrange wings on the smoker grate in a single layer, leaving space between each piece.

2. Smoke for 1½ – 2 hours, until the internal temperature reaches 165°F and the skin is golden.

3. Replenish wood chips or coals as needed to maintain steady temperature and smoke.

Step 4: Crisp the Skin

1. For extra-crispy skin, transfer wings to a preheated grill at high heat (450–500°F) or increase smoker heat to 375°F.

2. Grill or smoke for 5–10 minutes, turning once, until skin bubbles and caramelizes.

Step 5: (Optional) Toss in Sauce

1. In a bowl, whisk together hot sauce, melted butter, and honey.

2. Toss smoked wings in the sauce until coated.

3. Serve immediately with celery sticks and ranch or blue cheese dressing.

✅ Tips & Variations

• Spice level: Adjust cayenne in the rub or swap the hot‑sauce blend for BBQ sauce, teriyaki, or garlic parmesan.

• Make‑ahead: Rub and refrigerate wings overnight for deeper flavor; smoke straight from the fridge.

• Wood choice: Fruit woods (apple, cherry) lend a mild sweetness; hickory or oak give a stronger smoke.

• Dry‑finish option: Skip the sauce for classic, smoky “buffalo‑style” wings—serve sauce on the side for dipping.