Crispy Smoked Chicken Wings Recipe

Trim and dry

Pat the wings very dry with paper towels. If using whole wings, separate into drumettes and flats if desired; discard wing tips or save for stock.

Season and coat

Place wings in a large bowl. Toss with kosher salt, black pepper, baking powder, and vegetable oil until evenly coated. The baking powder helps the skin crisp during cooking.

Refrigerate uncovered on a rack set over a tray for 30–60 minutes to air-dry the skin (optional but improves crispiness).

Preheat smoker

Preheat smoker or grill set up for indirect smoking to 225°F (107°C). If using a charcoal or gas grill, set up for two-zone cooking with a drip pan and place soaked wood chips on coals or in a smoker box.

Place the wings on the smoker grates in a single layer, skin side up. Maintain smoker temperature at 225°F (107°C) and smoke for 45–60 minutes until they reach an internal temperature of about 155–160°F (68–71°C) and have a light smoke color.

If you want a stronger smoke flavor, increase smoking time to 75 minutes, checking temperature so you do not overcook.

Raise heat or finish on grill/oven

After smoking, increase smoker/grill temperature to 400–425°F (204–218°C) or transfer wings to a preheated oven at 425°F (218°C) or hot grill over direct heat. Cook for 8–12 minutes, turning once, until skin is deeply browned and crisp and internal temperature reaches 175–180°F (79–82°C). Watch closely to avoid flare-ups.

Remove wings from heat and let rest 3–5 minutes on a rack.

Honey Mustard Butter Sauce

In a small saucepan over low heat, melt the unsalted butter. Stir in honey, Dijon mustard, apple cider vinegar, 1/2 tsp garlic powder, and 1/2 tsp paprika. Warm gently until combined and glossy, about 1–2 minutes. Remove from heat and keep warm.

Buffalo Sauce

In a small saucepan over low heat, melt 2 tablespoons of the butter, then add the 1/2 cup hot sauce, remaining 2 tablespoons butter, 1 tsp garlic powder, 1 tsp paprika, and brown sugar (if using). Warm until blended and slightly thickened, about 1–2 minutes. Taste and adjust vinegar or sugar if you prefer tangier or sweeter.

Place rested wings in a large bowl. Choose the sauce you want (Honey Mustard Butter or Buffalo). Pour about half the chosen sauce over the wings, toss to coat evenly, and add more to taste.

Arrange wings on a platter. Sprinkle with chopped parsley if using, serve with celery sticks and blue cheese or ranch dressing on the side.

Leftover wings and sauce can be stored in airtight containers in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven until warmed through and re-crisp the skin for best texture.