Smoked Wings Recipe

Dry and season

Pat wings thoroughly dry with paper towels. Remove excess moisture to help skin crisp and smoke adhesion. Place wings in a large bowl or tray.

Toss wings with kosher salt and baking powder until evenly coated. The baking powder helps the skin crisp during cooking. Let sit uncovered in the refrigerator for 30–60 minutes if time allows (optional) to dry the skin further.

In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, black pepper, and cayenne. Mix thoroughly.

Evenly rub the dry rub mixture over the wings so all pieces have a light, even coating. Shake off any excess sugar-heavy clumps.

Preheat your smoker to 225°F (107°C) using apple or hickory wood for a balanced smoke flavor. If using a charcoal grill, set up for indirect heat and add wood chips until a steady smoke is achieved.

Arrange wings on the smoker grate in a single layer with space between pieces for smoke circulation. Insert a probe thermometer into the thickest part of a drumette if available.

Smoke at 225°F (107°C) for 60–75 minutes, or until the internal temperature reaches 160–165°F (71–74°C) and the skin has absorbed smoke color. Maintain steady temperature and light smoke; avoid heavy bitter smoke.

Increase smoker temp to 325–350°F (163–177°C), or transfer wings to a preheated 425°F (218°C) oven or hot grill to crisp skin. Cook 8–12 minutes, turning once, until skin is browned and crisp and internal temperature reaches 175–180°F (79–82°C).

Remove wings to a tray and let rest 5 minutes before saucing. Resting helps juices redistribute and avoids breaking sauce adhesion.

While wings are finishing, melt the butter in a small saucepan over low heat. Once melted, whisk in hot sauce, honey, apple cider vinegar, Worcestershire, and salt. Warm until combined and slightly thickened (2–3 minutes). Taste and adjust heat/sweetness.

Place finished wings in a large bowl, pour warmed buffalo sauce over them, and toss to evenly coat. Serve immediately for saucy wings, or serve sauce on the side if you prefer drier rub-forward wings.

In a medium bowl, combine mayonnaise and sour cream until smooth. Stir in crumbled bleu cheese (reserve a small pinch for garnish), lemon juice, Worcestershire, garlic powder, black pepper, salt, and chopped chives. Mix to desired texture — leave some larger bleu cheese pieces for texture or mash for a smoother dip.

Chill the dip for at least 15 minutes to let flavors meld. Serve alongside wings with extra crumbled bleu cheese and chopped parsley for garnish.