Smokin’ Wings Recipe
Jumbo, tender, smoked chicken wings.
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.
Chicken
Dry Rub
Binder & Rest
Smoking & Finish
Method
Chicken
- 1
Prep wings
Pat the wings very dry with paper towels. If wings are whole, separate wingette and drumette at the joint and discard wing tip or save for stock. Trim excess skin. Place wings in a large bowl or rimmed sheet pan.
Dry Rub
- 2
In a small bowl, combine kosher salt, dark brown sugar, smoked paprika, black pepper, garlic powder, onion powder, cumin, and cayenne. Whisk until evenly blended.
Binder & Rest
- 3
Drizzle the neutral oil over the dried wings and toss to coat evenly. Sprinkle the dry rub over the wings, then massage and toss until each piece is evenly coated. Arrange the wings in a single layer on a wire rack set over a sheet pan. Refrigerate, uncovered, for at least 1 hour and up to 6 hours to let the rub adhere and skin dry (this improves smoke penetration and crisping). If short on time, rest at room temperature for 20–30 minutes.
Smoking & Finish
- 4
Preheat smoker
Prepare your smoker for indirect cooking and preheat to 225°F (107°C). If using a charcoal or pellet smoker, add soaked applewood or hickory chips for smoke. If using a gas grill, set up a two-zone fire and place chips in a smoker box or foil pouch with holes.
- 5
Place the wings directly on the smoker grates or on a wire rack set over a drip tray, leaving space between pieces for airflow. Insert a probe thermometer into one wing (optional) to monitor temperature. Smoke at 225°F (107°C) for 45–60 minutes until the internal temperature reaches 165°F (74°C) and the skin has taken on a smoky color.
- 6
Increase smoker temperature to 375–400°F (190–204°C) for 10–15 minutes to crisp the skin. Alternatively, transfer wings to a preheated 425°F (218°C) oven or a hot grill for 5–8 minutes, turning once, until skin is crisp and golden-brown. Target final internal temperature is 175–180°F (79–82°C) for tender, slightly gelatinous texture.
- 7
Optional glaze
While wings finish, melt unsalted butter in a small pan over low heat. Whisk in hot sauce and honey until combined. When wings come off the smoker, toss them in the warm glaze to coat evenly (use tongs or a large bowl).
- 8
Arrange wings on a platter, sprinkle chopped fresh parsley over top, and serve with lemon wedges on the side for squeezing just before eating.