The Juiciest Smoked Chicken Wings Recipe for Finger-Licking Fun

Smoky, succulent smoked chicken wings tantalize taste buds with their irresistible flavor profile and tender meat.

These culinary delights convert ordinary poultry into a mouthwatering experience that elevates backyard gatherings and game-day celebrations.

Mastering the art of smoking wings requires understanding temperature control, wood selection, and seasoning techniques that infuse deep, rich flavors.

The magic happens when carefully selected spices and carefully chosen wood chips collaborate to create a remarkable dish that stands out from traditional cooking methods.

Each wing becomes a canvas for culinary creativity, promising a delectable journey through smoky, crispy, and juicy textures.

Professional and home cooks alike can achieve remarkable results with patience and proper technique.

The secret lies in balancing heat, timing, and seasoning to unlock maximum flavor potential.

The Bold Flavor of Smoked Chicken Wings Explained

• Grill-Mastery Magic: Transform your backyard grill into a smoky flavor powerhouse without needing a dedicated smoker, making restaurant-quality wings accessible to home cooks.
• Flavor-Packed Seasoning: The custom dry rub combines sweet, spicy, and savory notes with brown sugar, paprika, and ancho chili powder, creating a mouthwatering coating that elevates simple chicken wings.
• Precision Preparation: Breaking down wings into flats and drums ensures even cooking and better seasoning absorption, while the careful smoking technique guarantees juicy, tender meat with a perfect smoky exterior.

What Goes into Smoky, Tender Smoked Chicken Wings

• Chicken Wings: Fresh, high-quality wings with good fat content for juicy results. Whole wings with both flat and drumette sections preferred.

• Salt, Black Pepper, Garlic Powder, Onion Powder: Classic spice blend for balanced flavor enhancing the chicken's natural taste.
• Brown Sugar: Adds subtle sweetness and helps create caramelization on wing surface.
• Paprika, Ancho Chili Powder: Provides depth, mild heat, and rich color to the dry rub.

• Extra Virgin Olive Oil: Helps dry rub adhere to chicken wings and promotes even seasoning.
• Wood Chunks or Wood Chips: Essential for creating authentic smoky flavor. Recommend cherry or hickory wood for best results.

Step-by-Step Instructions for Smoked Chicken Wings

Step 1: Prepare Your Smoking Setup

Choose your preferred cooking method- gas grill, charcoal grill, or dedicated smoker. For gas grills, activate one burner on high heat and place wood chips in a smoker box. For charcoal grills, arrange unlit and lit coals on one side of the grill. Ensure temperature stays between 225°F to 275°F.

Step 2: Create Flavor-Packed Seasoning Blend

Gather ingredients for dry rub:

Salt

Garlic powder

Brown sugar

Paprika

Black pepper

Onion powder

Ancho chili powder

Mix all spices thoroughly in a small bowl until completely combined.

Step 3: Prepare Chicken Wings

Using sharp kitchen shears or knife, break down whole chicken wings:

Remove wingtips

Separate flat and drumette sections

Cut through natural joint connections

Set aside wingtips for future stock preparation

Step 4: Coat Wings with Seasoning

Drizzle extra virgin olive oil over wings

Generously sprinkle dry rub mixture

Massage seasoning into every wing surface

Ensure complete and even coverage

Step 5: Smoke With Precision

Position wings on indirect heat area

Close grill lid

Smoke for 1.5 to 2 hours

Monitor internal temperature until it reaches 165°F

Use meat thermometer for accuracy

Step 6: Rest and Serve

Remove wings from heat

Allow 5-10 minutes resting time

Transfer to serving platter

Enjoy immediately while hot and crispy

Tips to Enhance the Flavor of Smoked Chicken Wings

• Choose the Right Wood: Select mild woods like cherry or apple for a delicate, sweet smoke flavor that complements chicken without overpowering it.
• Prep Wings Perfectly: Pat wings completely dry before seasoning to help the dry rub adhere better and create a crispy exterior during smoking.
• Temperature Control Matters: Maintain a consistent low temperature between 225-275°F for even cooking and maximum smoky flavor infusion.
• Don't Overcrowd the Grill: Leave space between wings to ensure proper smoke circulation and uniform cooking on all sides.
• Rest and Crisp Technique: Allow wings to rest briefly after smoking, then quickly sear over direct heat for a crispy skin finish that locks in juicy tenderness.

Best Ways to Store and Reheat Smoked Chicken Wings

• Refrigeration: Store leftover smoked chicken wings in an airtight container within 2 hours of cooking. Properly sealed wings can last 3-4 days in the refrigerator.
• Freezing: Wrap wings individually in plastic wrap, then place in a freezer-safe bag. Frozen wings maintain quality for up to 3 months. Label the bag with the date for easy tracking.
• Reheating: Warm wings in a preheated oven at 350°F for 10-15 minutes. Spread wings on a baking sheet, cover with foil to prevent drying. For crispier skin, remove foil during the last 3 minutes of heating. Ensure internal temperature reaches 165°F before serving.

Side Dishes That Pair with Smoked Chicken Wings

• Craft a Zesty Beer Complement: Pair these smoky wings with a hoppy IPA that cuts through the rich, spicy flavors and refreshes the palate with its crisp bitterness.
• Mix a Tangy Dipping Sauce: Whip up a cool blue cheese or ranch dressing to balance the wing's smoky heat, providing a creamy contrast that enhances the overall taste experience.
• Create a Fresh Side Salad: Toss a light coleslaw with apple cider vinegar and a hint of honey to provide a crunchy, acidic accompaniment that cleanses the palate between bites of the intense, smoky chicken.
• Pour a Citrus Mocktail: Prepare a zesty lemonade with muddled mint to offer a bright, refreshing non-alcoholic option that complements the wings' bold seasoning and cuts through their richness.

Different Takes on Smoked Chicken Wings Worth Trying

• Zesty Citrus Smoked Wings: Enhance the dry rub by adding orange zest and lemon pepper for a bright, tangy flavor profile that cuts through the smoky richness.
• Asian-Inspired Umami Wings: Modify the dry rub with Chinese five-spice powder, ground ginger, and a touch of white pepper. Finish with a drizzle of soy sauce and sesame oil for an authentic Asian-inspired taste.
• Spicy Cajun Smoke Wings: Replace ancho chili powder with cayenne pepper and add dried thyme and oregano. Sprinkle with additional red pepper flakes for an extra kick of Louisiana-style heat.
• Herb Garden Wings: Incorporate dried rosemary, sage, and fresh chopped thyme into the dry rub. Garnish with fresh parsley after smoking to bring a fresh, aromatic dimension to the classic smoked chicken wings.

Smoked Chicken Wings Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 35 reviews

• Total Time: 2 hours 20 minutes
• Yield: 4 1x

Print Recipe

Description

Succulent smoked chicken wings bring delicious Southern barbecue flavors right to your plate. Perfectly seasoned and slow-smoked, these wings deliver irresistible taste you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 5 pounds chicken wings
• 1 tablespoon kosher salt
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon light brown sugar, tightly packed

Spice Blend:

• 2 teaspoons freshly ground black pepper
• 2 teaspoons onion powder
• 1 teaspoon ancho chili powder

Additional Ingredients:

• Extra virgin olive oil, for brushing the wings
• Cherry wood chips for gas grill or chunks for smoker or charcoal grill

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the smoking setup by configuring your grill or smoker for indirect low heat between 225ºF to 275ºF. For gas grills, activate one burner and place wood chips in a smoker box over the lit section. For charcoal grills, arrange unlit and lit coals on opposite sides, strategically positioning wood chunks for smoke generation.
2. Craft a robust dry rub by thoroughly blending salt, garlic powder, brown sugar, paprika, black pepper, onion powder, and ancho chili powder in a mixing container until completely integrated.
3. Deconstruct chicken wings by carefully removing wingtips and separating flat and drumette segments. Use a sharp knife to slice through joint connections, preserving wingtips for future stock preparation.
4. Enhance wing surfaces by applying a light coating of extra virgin olive oil, then generously massaging the prepared dry rub across every wing surface, ensuring comprehensive and uniform seasoning.
5. Position seasoned wings on the grill’s cooler section, maintaining consistent indirect heat. Monitor smoking process for approximately 1.5 to 2 hours, verifying doneness through internal temperature reaching 165ºF using a meat thermometer.
6. Once fully cooked, transfer wings from heat source and allow brief resting period. Plate immediately to preserve optimal temperature and smoky flavor profile, presenting a delectable culinary experience.

Notes

• Master your smoky flavor by using any grill type, transforming ordinary chicken wings into extraordinary smoked delicacies without specialized equipment.
• Optimize wood chip selection for enhanced taste profiles, with cherry wood pellets delivering a subtle, sweet smokiness that complements chicken perfectly.
• Precision matters when preparing wings, separating joints cleanly and removing wingtips creates uniform cooking and professional-looking presentation.
• Ensure maximum flavor absorption by generously coating wings with olive oil before applying the homemade dry rub, allowing spices to penetrate deeply.
• Monitor internal temperature carefully, reaching 165ºF guarantees food safety while maintaining juicy, tender meat that falls deliciously off the bone.
• Embrace resting time after smoking, allowing wing juices to redistribute, which results in more succulent and flavorful final bites.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Appetizer, Snacks
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 427
• Sugar: 1g
• Sodium: 1250mg
• Fat: 28g
• Saturated Fat: 7g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 37g
• Cholesterol: 120mg