Smoked Chicken Wings Recipe

Trim and dry

Pat the 1 lb of split chicken wings very dry with paper towels. Removing surface moisture helps the skin crisp and the rub adhere.

If wings are whole with tips attached, trim tips off and reserve for stock; split each wing at the joint into drumette and flat if not already split.

In a small bowl combine 1 tsp kosher salt, 1 tsp coarse black pepper, 1 tbs paprika, 1 tbs packed brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground cumin and 1/4 tsp cayenne pepper. Whisk or stir until evenly mixed.

Drizzle 1 tbs olive oil over the dried wings and rub to coat evenly; the oil helps the dry rub adhere and promotes browning.

Sprinkle the dry rub over the wings and massage it into the skin so each wing is evenly coated. Let the wings rest at room temperature for 20–30 minutes or refrigerate uncovered for up to 4 hours for a slightly drier skin (if refrigerating, bring back to room temp 20–30 minutes before smoking).

Preheat your smoker to 225°F (107°C). If using a charcoal or pellet smoker, stabilize temperature before adding wings. Add about 1/4 cup wood chips or a small chunk of apple, cherry, or hickory to the smoker's firebox or chip tray for a mild sweet smoke.

Place a water pan (about 1 cup water) in the smoker beneath the cooking grate if possible — this helps maintain moisture and a stable temp.

Arrange wings in a single layer on the smoker grate with skin-side up, leaving space between pieces for smoke circulation.

Smoke at 225°F (107°C) for 60–75 minutes, or until the internal temperature of the thickest part of the drumette reaches 165–170°F (74–77°C). Check after 45 minutes to monitor color and temperature; add more wood chips as needed for consistent smoke.

For crispier skin, increase smoker temperature to 275–300°F (135–150°C) for the last 10–15 minutes of cooking, or transfer wings to a 400°F (205°C) oven or direct-heat grill for 5–8 minutes, watching closely to avoid burning.

If you want a light glaze, combine 1 tsp honey and 1 tsp apple cider vinegar in a small bowl. Brush this mixture onto the wings during the final 5 minutes of smoking or immediately after removing from heat for a glossy finish.

Let the wings rest 5 minutes before serving so juices redistribute and glaze sets slightly.

Transfer wings to a platter. Garnish with 1 tbsp chopped fresh parsley and serve with lemon wedges. Serve hot.