Smoked Wings Recipe

Prep and Dry Brine

Pat the wings very dry with paper towels. In a large bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and baking powder. Toss wings in the seasoning until evenly coated. Spread wings on a wire rack set over a rimmed sheet pan and refrigerate, uncovered, for 4–8 hours (or up to overnight) to dry-brine and develop skin texture.

Prepare Smoker

Preheat your smoker to 225°F (107°C). Use a mild hardwood such as apple, cherry, or hickory (small amount) for smoke. Arrange a clean water pan in the smoker if available to help maintain moisture.

Smoke Low-and-Slow

Place wings on the smoker grates in a single layer. Smoke until the internal temperature of the thickest part reaches 160°F (71°C), about 1.5–2 hours depending on wing size and smoker consistency. The wings should have a light smoky color and slightly firm skin.

Rest Before Flash-Fry

Remove wings from the smoker and let them rest 5–10 minutes. While wings rest, heat neutral oil in a deep heavy pot or a fryer to 375°F (190°C). Use a thermometer to maintain temperature. Do not overcrowd the oil.

Flash-Fry for Crispness

Working in batches of 6–8 wings (depending on pot size), carefully lower smoked wings into the 375°F oil and fry 60–90 seconds until skin is deep golden and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately season lightly with additional salt to taste if desired.

Finish and Serve

Toss half the wings gently with warm house BBQ sauce if serving sauced, or leave them naked for dipping. Serve on a platter with bowls of house BBQ sauce, ranch, and/or blue cheese on the side. Garnish with chopped parsley or celery sticks if desired.

In a small saucepan combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire, smoked paprika, minced chipotle (if using), salt, and black pepper. Whisk to combine and bring to a gentle simmer over medium-low heat. Simmer uncovered for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning (more sugar for sweetness, more vinegar for tang). Keep warm for tossing with wings or serve at room temperature.

Whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in dried dill, dried parsley, garlic powder, onion powder, salt, and black pepper. Taste and adjust consistency with additional buttermilk if needed. Chill at least 15 minutes to let flavors meld before serving.

Mix mayonnaise and sour cream until smooth. Fold in crumbled blue cheese, lemon juice, salt, and black pepper. For a chunkier dip leave larger blue cheese pieces; for smoother, mash some of the blue cheese into the base. Chill at least 15 minutes before serving.