Smoked Wings Recipe
8-piece | 12-piece | 18-piece. Smoked for flavor, fried for crispiness. Served with celery. Toss Sauce: Classic buffalo, walking bird (hot), BBQ, White BBQ, or dry rub. Dip Sauce: Ranch, Bleu Cheese, or White BBQ.
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.
Wings
Toss Sauce
Dip Sauce
Serving
Method
Preparation of Wings
- 1
Preheat your smoker to a temperature of 225°F (107°C).
- 2
In a large bowl, combine the chicken wings with olive oil, salt, black pepper, garlic powder, and smoked paprika. Toss until the wings are evenly coated.
- 3
Place the seasoned wings in the smoker and smoke for 1.5 to 2 hours, or until they reach an internal temperature of 165°F (74°C).
Frying Wings
- 4
After smoking, preheat a deep fryer or a large pot of oil to 350°F (175°C).
- 5
Carefully place the smoked wings in the hot oil in batches, frying for about 5-7 minutes or until they are golden brown and crispy.
- 6
Remove wings from oil and drain on paper towels.
Preparing Toss Sauce
- 7
- 8
- 9
White BBQ Sauce
Prepare white BBQ sauce by mixing mayonnaise, vinegar, and spices to taste.
- 10
Dry Rub
Simply sprinkle the dry rub seasoning over the wings before serving.
Preparing Dip Sauce
- 11
Ranch Dressing
Serve ranch dressing directly from the bottle or mix with fresh herbs for added flavor.
- 12
Bleu Cheese Dressing
Serve bleu cheese dressing directly or mix in some crumbled blue cheese for extra texture.
- 13
White BBQ Sauce
Use the previously prepared white BBQ sauce as a dip option.
Serving
- 14
Arrange the crispy wings on a platter and serve with celery sticks alongside the various sauces.
