Smoked Bbq Wings Recipe

Prep and dry

Pat wings thoroughly dry with paper towels. Trim any excess skin or wing tips if desired. Place wings in a large bowl or on a rimmed sheet pan.

Lightly season wings with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, tossing to coat evenly.

In a small bowl combine 2 tablespoons packed brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground cumin, 1/2 teaspoon dry mustard and 1/4 teaspoon cayenne pepper. Mix until uniform.

Evenly sprinkle the dry rub over the seasoned wings and rub it in with your hands so each wing has a thin, even coating. Let rest 15–30 minutes at room temperature or refrigerate up to 4 hours for deeper flavor (if refrigerating, bring back to room temperature for 30 minutes before smoking).

Prepare your smoker for indirect cooking at a target temperature of 225–250°F (107–121°C). Use fruit or mild hardwoods such as apple, cherry, or pecan for a complementary smoke flavor. If using charcoal/gas with a smoking box, ensure a steady low smoke.

Arrange wings in a single layer on the smoker grates with space between pieces for even smoke circulation. Insert a probe thermometer into one of the thicker pieces to monitor internal temperature if available.

Smoke the wings for about 60–75 minutes, until the skin is set, slightly darkened from smoke, and the internal temperature reaches 165–170°F (74–77°C). Every 20–25 minutes you may spritz or mop the wings lightly with a mixture of 1/2 cup apple juice and 2 tablespoons apple cider vinegar to keep them moist and add flavor (optional).

About 10 minutes before finishing, warm 3/4 cup BBQ sauce with 1 tablespoon honey and 1 tablespoon unsalted butter in a small saucepan over low heat, stirring until smooth and slightly thinned. Keep warm.

When wings reach 165–170°F and skin is set, increase smoker temperature to 300–325°F (149–163°C) or move wings to a hotter area/grill to help glaze adhere. Brush wings generously with the warmed glaze, then return to the smoker/grill for 5–8 minutes to set the glaze and caramelize slightly. Flip and glaze the other side if desired, cooking an additional 3–5 minutes.

Remove wings from the smoker and let rest 5 minutes. If you prefer a thicker coating, toss wings in additional glaze just before serving.

Arrange wings on a platter, garnish as desired (thinly sliced green onions, sesame seeds, or extra sauce on the side). Serve hot.