Slow Smoked Wings Recipe

Preparation

Remove any remaining wing tips and separate drumettes and flats if not already done. Pat wings thoroughly dry with paper towels to promote crisping. Place wings in a large bowl or on a tray.

Season wings evenly with kosher salt and freshly ground black pepper, then toss with the Dry Rub: combine brown sugar, smoked paprika, garlic powder, onion powder, cumin, cayenne, and coriander in a small bowl. Sprinkle rub over wings and massage to coat evenly. Let rest refrigerated, uncovered for 30–60 minutes if time allows to dry the skin and let flavor penetrate (optional).

Preheat smoker to 225°F (107°C). Use apple, hickory, or cherry wood for a balanced sweet-smoke flavor. Place wings skin-side up on smoker grates with space between pieces for smoke circulation.

Smoke the wings at 225°F for approximately 60–75 minutes, or until internal temperature reaches 160–165°F (71–74°C) and skin has taken on color. If you want crisper skin, increase smoker temperature to 275°F for the last 10–15 minutes or transfer wings to a 400°F oven for 8–12 minutes to crisp (watch to prevent burning the glaze later).

While wings smoke, make the glaze: in a small saucepan over low heat, combine honey, apple cider vinegar, Sriracha, soy sauce, and butter. Warm gently, stirring until butter melts and sauce is glossy and slightly thickened, 3–5 minutes. Taste and adjust heat or sweetness as desired (add more honey to sweeten, more Sriracha to heat). Keep warm.

When wings reach target temperature, transfer to a large bowl, pour glaze over wings, and toss gently to coat. Return glazed wings to smoker or oven for 5–7 minutes to set the glaze (if you prefer a tacky glossy finish).

If using Garlic Parmesan finish instead of Sweet & Spicy: melt 3 Tbsp butter in a small skillet over medium-low heat. Add minced garlic and sauté until fragrant (about 30–45 seconds) — do not brown. Remove from heat, stir in grated Parmesan, lemon juice, chopped parsley, salt, and pepper until combined and slightly thickened. Toss smoked wings in the garlic-parmesan sauce just before serving so cheese coats wings; if desired, broil briefly (1–2 minutes) to meld flavors, watching closely to avoid burning.

If using Buffalo finish: melt 3 Tbsp butter in a small saucepan over low heat. Add hot sauce, honey, Worcestershire, and garlic powder. Stir until butter melts and sauce is homogenous and slightly warm. Toss smoked wings in sauce, then return to smoker/oven for 3–5 minutes to set the sauce, or serve immediately for a saucier finish.

Transfer wings to a platter. Garnish Garlic Parmesan wings with extra grated Parmesan and parsley. Serve the Sweet & Spicy or Buffalo wings with ranch dressing and celery sticks on the side. Let guests know these are 'mild' heat but can be made spicier by adding more cayenne/Sriracha to sauce or rub.

Leftovers: refrigerate cooled wings in an airtight container up to 3–4 days. Reheat in a 375°F oven for 10–12 minutes (turning once) or in an air fryer at 375°F for 6–8 minutes to re-crisp.