Description
Smoked chicken wings are a bold, flavorful dish slow-cooked to perfection. Infused with wood smoke and coated in a perfectly spiced dry rub, they’re crisp on the outside and juicy on the inside. Ideal for backyard gatherings, game days, or weekend feasts.
Ingredients
3 lbs chicken wings
2 tablespoons olive oil
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
0.5 teaspoon cayenne pepper
0.5 teaspoon dried thyme or oregano
wood chips or pellets (apple, hickory, or cherry)
Instructions
1. Pat the chicken wings completely dry with paper towels and place them in a large mixing bowl.
2. Drizzle olive oil over the wings and toss to coat.
3. In a separate bowl, mix all spices and herbs to create the dry rub.
4. Sprinkle the rub over the wings and toss until evenly coated.
5. Preheat smoker to 250°F using your preferred wood chips or pellets.
6. Place wings on the smoker rack or wire rack set over a sheet pan.
7. Smoke for 1.5 to 2 hours, until internal temp reaches 165–180°F.
8. (Optional) Increase smoker temp to 375°F or grill/broil wings for 5–10 minutes for extra crispiness.
9. Remove wings from heat and let rest a few minutes before serving.
10. Serve dry or toss in your favorite sauce while hot.
Notes
Let wings sit in rub for several hours or overnight for deeper flavor.
Applewood provides a mild sweetness, hickory a bolder taste.
Check internal temperature for doneness—175–180°F is ideal.
Crisp using high heat at the end if preferred.
Store leftovers in airtight container up to 4 days refrigerated or 3 months frozen.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Appetizer, Main Dish
- Method: Smoking
- Cuisine: American BBQ
Nutrition
- Serving Size: 4-5 wings
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 110mg
Keywords: smoked chicken wings, BBQ wings, smoked wings recipe