Smoked Wings Recipe
Seasoned and smoked to perfection. Served straight up or tossed in buffalo, Alabama white sauce, or BBQ sauce.
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Ingredients
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Chicken
Dry Rub
Smoking/Finishing
Optional Sauces (choose one or serve on the side)
Method
Preparation
- 1
Trim and pat dry
If using whole wings, separate drumette and flat by cutting at joint and discard tips or save for stock. Pat wings dry thoroughly with paper towels to remove surface moisture — this helps skin crisp and dry rub adhere.
- 2
Oil and apply rub
Place the wings in a large bowl or tray. Drizzle 1 tablespoon of oil over wings and toss to coat lightly. In a small bowl, combine the dry rub ingredients: kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne. Sprinkle the rub evenly over wings and rub it into the skin so all pieces are well coated. Let sit 15–30 minutes at room temperature or refrigerate uncovered for up to 4 hours for firmer skin (if refrigerating, bring back to room temperature 30 minutes before smoking).
Smoking
- 3
Preheat smoker
Prepare your smoker for indirect smoking and preheat to 225°F (107°C). Add soaked wood chips or dry chunks to the smoker box or charcoal. Use apple for a milder fruit smoke or hickory for stronger flavor.
- 4
Arrange wings
Arrange the wings in a single layer on the smoker grates or on perforated pans, leaving space between pieces for smoke circulation.
- 5
Smoke low and slow
Smoke the wings at 225°F (107°C) for 45–60 minutes until the internal temperature reaches about 165°F (74°C) and skin is beginning to firm. Wood smoke will impart flavor without overcooking at this stage.
- 6
Raise heat or finish on grill
To crisp the skin and finish cooking to safe temperature (175–185°F / 79–85°C for fall-off-the-bone tenderness, or 165–175°F / 74–79°C if you prefer firmer meat), increase smoker temperature to 375–400°F (190–204°C) for 8–12 minutes, or transfer wings to a hot gas/charcoal grill over direct heat for 4–6 minutes per side until skin crisps and juices run clear. Use an instant-read thermometer to check doneness.
Saucing and Serving
- 7
Toss in sauce (optional)
If serving sauced wings, place finished wings in a large bowl. For Buffalo: warm the buffalo sauce slightly and toss wings to coat. For Alabama white sauce: spoon or lightly toss wings in the creamy white sauce. For BBQ: warm the BBQ sauce and toss or brush onto wings for a glaze. Serve any extra sauce on the side.
- 8
Serve
Serve wings immediately while hot with celery, carrot sticks, and dipping sauces as desired. Leftover wings can be refrigerated in an airtight container for up to 3 days and reheated in a 400°F oven or under a broiler to re-crisp.