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Smoked Wings Recipe

Name: T-BONE PRIME STEAKHOUSEs Smoked Wings Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wing pieces (drumettes + flats), trimmed; 1.5 tsp kosher salt; 1 tsp coarse black pepper; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tbs olive oil; 0.5 cups apple wood chips (soaked 30 minutes) or chunks; 1 cups water (for smoker tray); 4 tbs unsalted butter; 0.5 cups Frank's-style hot sauce; 1 tbs honey; 0.5 tsp white vinegar; 0.25 tsp Worcestershire sauce; 0.25 tsp salt; 0.75 cups store-bought or homemade BBQ sauce; 1 tsp apple cider vinegar; 1 tbs brown sugar (optional, to taste); 3 tbs unsalted butter; 3 each garlic cloves, minced; 1 tbs fresh parsley, finely chopped; 3 tbs grated Parmesan cheese; 0.5 tsp lemon juice; 0.25 tsp salt; 0.25 tsp black pepper; 1 cup celery sticks; 1 cup carrot sticks; 0.5 cups blue cheese or ranch dressing

Inspired by T-BONE PRIME STEAKHOUSE

Time1h 30m

Serves4

Wings with choice of sauce: Buffalo, BBQ or Garlic Butter Parmesan

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Ingredients

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Wings & Seasoning

2 lbs chicken wing pieces (drumettes + flats), trimmed

1 1/2 tsp kosher salt

1 tsp coarse black pepper

1 tsp Watkins garlic powder

1 tsp Smoked paprika

1 tbs olive oil

Smoking & Finish

1/2 cups apple wood chips (soaked 30 minutes) or chunks

1 cups water (for smoker tray)

Buffalo Sauce Option

4 tbs Unsalted butter

1/2 cups Frank's-style hot sauce

1 tbs Honey

1/2 tsp white vinegar

1/4 tsp Original Worcestershire Sauce

1/4 tsp Celtic sea salt

BBQ Sauce Option

3/4 cups store-bought or homemade BBQ sauce

1 tsp Apple cider vinegar

1 tbs brown sugar (optional, to taste)

Garlic Butter Parmesan Option

3 tbs Unsalted butter

3 each Garlic cloves, minced

1 tbs fresh parsley, finely chopped

3 tbs Grated Parmesan cheese

1/2 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

To Serve

1 cup celery sticks

1 cup carrot sticks

1/2 cups blue cheese or ranch dressing

Method

Wings & Seasoning

Prep

Pat wings very dry with paper towels. If whole wings, separate into drumettes and flats and remove wing tips. Trim excess skin.

Place wings in a large bowl. Drizzle with olive oil and toss to coat evenly.

In a small bowl combine kosher salt, black pepper, garlic powder and smoked paprika. Sprinkle the seasoning over the wings and toss until evenly coated. Let rest 15–30 minutes at room temperature or refrigerate up to 2 hours for deeper flavor.

Smoking & Finish

Prepare smoker to 225°F (107°C). If using a charcoal or pellet smoker, add soaked apple wood chips or chunks for smoke. Place a small pan of water on the smoker grate beneath where the wings will sit to maintain moisture.

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

Smoke at 225°F for 50–60 minutes, until skin is firm and internal temperature reaches about 165°F (74°C). For crisper skin, increase temperature to 375–400°F (190–204°C) for an additional 8–12 minutes or transfer to a preheated oven at that temperature or to a hot grill grates for direct heat finishing.

Remove wings from smoker and let rest 3–5 minutes while you prepare and toss in sauce.

Buffalo Sauce Option

In a small saucepan over low heat melt 4 tablespoons of butter. Stir in hot sauce, honey, white vinegar, Worcestershire sauce and salt. Warm gently until butter is fully incorporated and sauce is smooth (about 2–3 minutes). Do not boil.

Place smoked wings in a large bowl. Pour Buffalo sauce over the wings and toss vigorously until evenly coated. Serve immediately with celery, carrots and blue cheese or ranch.

BBQ Sauce Option

Combine BBQ sauce, apple cider vinegar and brown sugar in a small saucepan. Warm over medium-low heat, stirring, until sugar dissolves and sauce is glossy (2–3 minutes). Adjust sweetness or acidity to taste.

Toss the smoked wings in the warmed BBQ sauce until well coated. For a sticky finish, place sauced wings back on the smoker or on a hot grill for 2–4 minutes per side to caramelize the sauce, watching carefully to prevent burning.

Serve with celery, carrots and dip.

Garlic Butter Parmesan Option

Melt 3 tablespoons butter in a small skillet over medium-low heat. Add minced garlic and cook gently until fragrant, about 30–45 seconds — do not brown the garlic.

Remove from heat and stir in lemon juice, chopped parsley, grated Parmesan, salt and pepper.

Place smoked wings in a large bowl and pour garlic butter mixture over them. Toss to coat thoroughly so Parmesan adheres. If you prefer a slightly toasted Parmesan exterior, transfer coated wings to a hot oven or grill for 2–3 minutes.

Serve immediately with celery, carrots and dressing.

To Serve

Arrange wings on a platter with carrot and celery sticks and a bowl of blue cheese or ranch. Provide extra sauce on the side if desired.

Leftovers: refrigerate in an airtight container up to 3 days. Reheat in a 375°F oven for 8–10 minutes or in an air fryer 4–6 minutes until hot and crisp.