100 Smoked Chicken Wings Recipe

Trim and dry

If wings are whole, separate drumettes and flats (save tips for stock). Pat all 100 wings very dry with paper towels. Place in one or more large shallow trays or hotel pans so wings are in a single layer as much as possible.

Combine kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika, and brown sugar in a large bowl. Whisk in vegetable oil until mixture forms a loose paste. This will be the dry rub/marinade for the wings.

Toss wings with the rub in batches (use gloved hands or tongs) until each piece is evenly coated. For best flavor, cover and refrigerate for 1–4 hours or up to overnight. If refrigerating, bring to room temperature for 30 minutes before smoking.

Soak applewood chips for 20–30 minutes if using a charcoal or wood smoker that benefits from soaked chips. For pellet or electric smokers, use dry wood as recommended by the manufacturer.

Preheat smoker to a steady 225°F (107°C). Set up for indirect low-and-slow cooking. If you have multiple racks, arrange wings with space for air circulation; plan for approximately 5–8 wings per rack depending on size so that heat and smoke can circulate around each piece.

Arrange wings on smoker racks in a single layer, skin side up where possible. Insert a probe thermometer into the thickest drumette of a representative wing if you have one.

Smoke wings at 225°F (107°C) for approximately 60–90 minutes, until the internal temperature reaches 165°F (74°C) and the skin begins to tighten and take on smoke color. Time will vary with wing size and smoker consistency.

Optional step for crispier skin: Increase smoker temperature to 350°F (177°C) for the last 10–15 minutes of cooking, or transfer wings to a 375°F (190°C) convection oven for 8–12 minutes, watching carefully to avoid burning. This step helps render fat and crisp the skin.

While wings smoke or in the last 20 minutes, make the finishing sauce: in a medium saucepan over medium heat melt unsalted butter. Add honey, hot sauce, apple cider vinegar, and brown mustard. Whisk until smooth and warmed through. Simmer gently 3–5 minutes to marry flavors; do not over-reduce.

Taste and adjust: add more hot sauce for heat, more honey for sweetness, or a splash more vinegar for tang.

Place smoked wings in a large bowl or hotel pan. Pour sauce over wings in batches and gently toss to coat evenly, or pass sauce on the side for guests to dip. If saucing many wings, work in 25–30 wing batches to ensure even coverage.

Transfer finished wings to serving trays or individual containers from the 'Individual Entrees Basic Package'. Garnish with chopped fresh parsley and arrange lemon wedges alongside. Keep ranch or blue cheese dressing chilled and serve on the side.

If not serving immediately, hold wings at 140°F (60°C) or warmer in a hot box or low oven. For transport, place in insulated catering carriers. Reheat gently if needed: 325°F (163°C) oven for 8–12 minutes to restore temperature and texture.

Discard any leftover sauce that has been used to coat served wings after 2 hours at room temperature; store unused, unopened sauce in refrigerator up to 5 days.

This recipe yields approximately 100 smoked chicken wings, serving 25–50 people depending on portion size (2–4 wings per person). Ensure wings reach safe internal temperature of 165°F (74°C) before serving. Use separate utensils for raw and cooked wings to avoid cross-contamination.