Smoked Chicken Wings Recipe
Make Smoked Chicken Wings Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Prep & Seasoning
Smoking
Sauce & Garnish
Method
Prep & Seasoning
- 1
Trim and dry
If still attached, separate wing tips from flats and drums or leave whole if preferred. Pat the wings thoroughly dry with paper towels — dry skin is essential for crisping.
- 2
Make the dry-brine/rub
In a bowl, combine kosher salt, baking powder, light brown sugar, black pepper, smoked paprika, garlic powder, onion powder and cayenne. Whisk until evenly mixed. The baking powder raises the pH on the skin and promotes crisping; the sugar balances savory flavors.
- 3
Coat the wings
Toss the dry wings with the neutral oil to help the rub adhere (use about 1 tbsp). Sprinkle the rub mixture evenly over the wings and toss until all surfaces are coated.
- 4
Dry-brine
Arrange the seasoned wings on a wire rack set over a sheet pan (or a single layer on a tray). Refrigerate uncovered for at least 4 hours (up to overnight) to dry the skin and let the salt penetrate. This step is important for flavorful, crispy wings.
Smoking
- 5
- 6
- 7
Smoke the wings (first stage)
Place the wings on the smoker grates in a single layer, skin side up. Smoke at 225°F for 60–75 minutes, or until the wings reach about 160°F internal temperature. This imparts smoke flavor and begins rendering fat.
- 8
Increase heat to crisp
Raise the smoker temperature (or transfer wings to a preheated oven/grill) to 400–425°F (204–218°C) to crisp the skin. Continue cooking until the wings register 175°F internal and the skin is nicely browned and crisp, about 8–15 minutes depending on your heat source. Ensure final temperature reaches at least 165°F for food safety — 175°F gives a more rendered, tender result. Use a probe thermometer for accuracy.
Sauce & Garnish
- 9
Make the glaze
While the wings are finishing, melt the unsalted butter in a small saucepan over low heat. Stir in the BBQ sauce, honey and fresh lemon juice until smooth and warmed through. Keep the glaze warm on the lowest heat (do not boil) or in a small insulated container.
- 10
Toss and set the glaze
When wings come off the heat and are crisp, transfer them to a large bowl. Pour the warm glaze over the wings and toss gently to coat every piece. For a set glaze, return the sauced wings to the smoker or a 375°F oven for 3–5 minutes to tack the sauce onto the skin.
- 11
Rest and garnish
Remove wings from heat and let rest 3–5 minutes. Sprinkle with finely chopped fresh parsley for color and a touch of brightness. Serve immediately with extra BBQ sauce on the side if desired.
