Smoked Wings Recipe

Prepare wings

If not already split, separate whole wings into drumettes and flats and remove tips. Pat wings very dry with paper towels. Place wings in a large bowl or rimmed tray.

Season wings evenly with kosher salt and freshly ground black pepper. Toss to coat. Let rest uncovered in refrigerator for 30 minutes to 2 hours to dry the skin (optional for crisper skin).

In a small bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, ground cumin and cayenne. Mix thoroughly.

Lightly coat the wings with neutral oil (about 1 tablespoon) to help the rub adhere. Sprinkle the dry rub evenly over the wings and toss until all pieces are coated. Reserve a small pinch of rub to finish after smoking if desired.

Prepare your smoker or grill for indirect smoking at a target temperature of 225–250°F (107–121°C). If using a charcoal or gas grill, set up for two-zone cooking and add soaked (or dry, if using a pellet grill) wood chips/chunks to generate smoke. Fruit woods (apple, cherry) give a mild sweet smoke; hickory gives a stronger porky smoke—choose based on preference.

Arrange wings on the smoker grate in a single layer with space between pieces for even smoke circulation. Insert a probe thermometer into one of the larger pieces if you have one.

Smoke the wings at 225–250°F for 45–60 minutes, until an internal temperature of 165°F (74°C) is reached and the skin is golden and slightly firm. If you prefer crispier skin, raise the smoker temperature to 350°F (177°C) or transfer wings to a preheated 400°F (204°C) oven or hot grill for 5–8 minutes to crisp and finish (watch closely to avoid flare-ups).

If making dry-rub wings, remove from the smoker and rest 5 minutes. Optionally sprinkle the reserved pinch of rub and garnish with chopped parsley before serving.

While the wings are finishing, make the buffalo sauce: in a small saucepan over low heat, melt the unsalted butter. Add the hot sauce, apple cider vinegar, honey (or brown sugar), and Worcestershire sauce. Whisk until fully combined and warm. Taste and adjust salt or honey to balance heat and acidity. Keep warm.

When wings reach target temperature and have been removed from the smoker (or after crisping), place them in a large clean bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly to coat every piece.

Transfer sauced wings to a serving platter and allow sauce to set for 1–2 minutes before serving so it clings to the skin.

Serve wings hot with blue cheese or ranch dressing and celery sticks on the side. Offer extra hot sauce or dry rub for guests to adjust heat. Leftovers: refrigerate in an airtight container up to 3 days; reheat in a 375°F (190°C) oven for 8–10 minutes to re-crisp.