Smoked Wings Recipe
Make Smoked Wings Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Dry Brine / Rub
Finish / Sauce (optional)
Smoking / Cooking
Method
Chicken
Prepare wings
If wings are whole, separate at joint into drumettes and wingettes and discard wing tips or save for stock. Pat wings very dry with paper towels; moisture prevents crisping and smoke adhesion.
Place wings in a single layer on a rimmed baking sheet or plate and lightly coat with the neutral oil or spray to help the dry rub adhere.
Dry Brine / Rub
Make rub
In a small bowl combine kosher salt, granulated sugar, smoked paprika, ground black pepper, garlic powder, onion powder, ground cumin, and cayenne. Mix until uniform.
Apply rub and rest
Sprinkle the rub evenly over the oiled wings, then use your hands to massage it into all surfaces. Arrange wings in a single layer on a wire rack set over a sheet pan. Refrigerate, uncovered, for 1–4 hours (minimum 30 minutes if short on time) to dry-brine — this tightens skin and improves smoke adhesion.
Smoking / Cooking
Preheat smoker
Preheat your smoker to 225°F (107°C). If using a charcoal/gas grill, set up for indirect cooking and place wood chips/chunks on coals or in a smoker box. Use apple or hickory wood for a balanced smoke.
Place a drip pan under the cooking grate if desired to catch fat and stabilize temperature.
Smoke wings
Arrange wings on the smoker grate in a single layer, skin-side up when possible, leaving space between pieces for smoke circulation. Smoke at 225°F for 45–60 minutes until the skin is set, has a light smoke ring/color, and internal temperature reaches about 155–160°F (68–71°C).
Raise temperature and crisp
Increase smoker temperature to 375–400°F (190–200°C) or move wings to a preheated 400°F oven/grill for finishing. Continue cooking for an additional 10–15 minutes, flipping once if desired, until skin is crisp and internal temperature reaches 175–180°F (79–82°C). Total cook time typically 60–75 minutes.
Finish / Sauce (optional)
Prepare sauce
While wings finish, melt the butter in a small saucepan over low heat or in microwave for 20–30 seconds. Whisk in honey, hot sauce, and apple cider vinegar until smooth and warmed through. Taste and adjust sweet/heat balance.
Toss wings in sauce
Place finished wings in a large bowl, pour the warm sauce over them, and toss gently to coat. For a dry style, skip the sauce and serve wings plain or with extra rub sprinkled on.
Transfer wings to a serving platter, garnish with chopped parsley if using, and serve immediately with extra sauce on the side.