Smoked Chicken Wings

As wing fanatics, we like to vary our wing-making methods. While frying and baking chicken wings are surely the most traditional and fastest, when time allows, we love to make smoked chicken wings.

 

These wings land you with juicy and tender meat and a nice, crispy chicken skin. Sauce them up right at the end and you’ll have a finger-licking, sticky, crunchy wing that people will rave over.

Wood Chips or Charcoal?

When smoking, you can choose to use wood chips or charcoal. Many BBQ afficandos have distinct preferences and for good reason. They will infuse different flavors into the chicken wings.

• Charcoal– Using charcoal for smoking provides consistent heat and a longer burning time, resulting in more controlled cooking temperatures and efficient fuel consumption. Additionally, charcoal imparts a distinct smoky flavor to the food, enhancing its overall taste and aroma.
• Wood Chips– Using wood chips adds a diverse range of flavors to the smoked food, from mild to robust, depending on the type of wood used. This allow yous you many taste profiles and options. Moreover, wood chips release natural aromatics during the smoking process, further infuses the meat.

What You’ll Need to Smoke Chicken Wings

Equipment

Let’s start with the obvious; you are going to need a few items beyond your typical kitchen to make this smoked wings recipe. Here are the basics and I’m just going to be honest: if you don’t already have these things, don’t go out and buy them unless you are starting a new hobby passion for smoking. Just use your gas grill and call it a day!

• Smoker– We don’t smoke all too often because we have little kids and a hectic schedule. It takes time and you basically have to sit and babysit the smoker. The most popular are the Big Green Egg and now the one that basically does it for you, a Traeger. We own a basic Weber model with no bells or whistles, it’s perfect for chicken wings, ribs and smoked brisket.
• Wood, Charcoal or Pellets– This depends on the type of smoker you are using and the flavor profile you are wanting to achieve. For wings I like applewood and hickory the best.
• FIRE! Yes, something to start the fire with if you don’t have an ignition switch.
• Basic Grill Tools- A long handled basting brush or BBQ mop are great. A long handle means you won’t have to get your hand too close to the flames and potentially cinge arm hair and silicone is easily washed. Long metal tongs are also useful for flipping because metel will grip the wings better than silicone.

Ingredient List

The dry rub is made of pantry staples.

• Kosher Salt– I like using a coarse Kosher salt, you can use sea salt, just make sure it is a coarse salt. If you use a fine salt, you’ll need to reduce the volume by at least half.
• Ground Black Pepper– Freshly ground provides the best flavor, pre-ground is basically sawdust (sorry, not sorry!). White pepper is also an option for a milder flavor.
• Smoked Paprika– Smoked enhances the rest of the smokiness. Sweet or hungarian are also options.
• Garlic Powder & Onion Powder– These play with each other, but you can use just one or the other.
• Chicken Wings– I counted and this recipe made about 28 wings, 2 pounds. The dry rub and sauce are easily increased and decreased, don’t fret too much.
• BBQ Sauce – I like to use my favorite homemade BBQ sauce, my mother used to make it and I have continued. It is sweet and spicy. Of course, grab a bottled BBQ sauce from the grocery store or use one of my other specialty sauces: chipotle BBQ sauce, cola BBQ sauce and cran-blueberry BBQ sauce.

How to Smoke Chicken Wings

SInce wings are a smaller cut of meat, they are pretty quick in terms of time.

1. Make the Dry Spice Rub. In a small bowl, combine the salt, black pepper, paprika, garlic powder and onion powder. Set aside.
2. Dry Chicken. In a larger bowl, blot the chicken wings with a paper towel (fastest method). Alternately you can place them in the fridge to dry out for 3-4 hours. To get that wonderfully crispy skin, you need to make sure it is dry. The rub (especially salt will help with this) but getting as much off as you can before you toss them with the rub.
3. Rub Chicken. Sprinkle half of the seasoning over the large bowl of dry chicken wings. Toss and sprinkle the remaining blend over them. Toss again. Set aside while you get the grill prepared.

4. Make Fire. Build a fire for indirect cooking by situating the coals on only one side of the grill/smoker, leaving the other side void. Preheat the grill to 450°F and liberally grease the grates.
5. Grill Chicken. Place the wings on the grill over indirect heat and close the lid. Cook for approximately 30 minutes or until brown and crispy, turning 2-3 times to evenly brown.
6. Sauce Chicken. Coat the wings liberally with BBQ Sauce and cook an additional 2 minutes, allowing the sauce to caramelize.
7. Rest. Remove the wings from the grill and let them rest for 5 minutes. Serve with extra BBQ sauce for dipping or of course, the obligatory blue cheese or ranch dressing.

What to Serve with Smoked Chicken Wings

Anything that would go with any other type of BBQ also pair well with smoked wings. These are a few of our favorite combos.

More Wings!

Throw a chicken wing party and make a couple of different types. Here are a few more chicken wing recipes.