Smoked wings are packed with flavor when cooked low and slow, then finished with higher heat to crisp the skin. Serve them plain or tossed in your favorite sauce—either way they’re irresistible.
If you’re looking for a reason to gather friends, this is it. These wings vanish fast, and you’ll be left wondering where they went.
There are two keys to outstanding smoked wings. First, brine the wings to lock in moisture and improve flavor. Second, use a two-step cook: smoke low for flavor, then raise the heat to crisp the skin.
You can’t really ruin them—only make them better.
A Brine Keeps Wings Juicy
Wings are white meat and can dry out more quickly than dark meat. A simple brine of water, salt and sugar for a couple of hours keeps the meat juicy and seasons it throughout. It’s optional but well worth the small effort.
Dry Rub = Flavorful Wings
A dry rub builds a flavorful crust on the wings. A simple mix of black pepper, smoked paprika, brown sugar, chili powder, onion powder, garlic powder, cumin and a touch of cayenne works great. If you brined the wings, skip the salt in the rub or only lightly season with salt before cooking. Note: rubs with sugar can char if placed too close to direct heat.
Time for Smoke
Low, flavorful smoke is what cooks the wings and gives them that classic taste. Use indirect heat and mild fruit woods like apple or cherry for sweetness, or oak and hickory if you prefer a stronger smoke. Preheat your smoker to 225° F and arrange the wings away from direct flame.
Placement tip: Keep drumettes together and flats together since they cook slightly differently. Position drumettes a bit closer to the heat source because they’re slightly meatier.
Flipping: Turning the wings during smoking is optional. Check halfway through; if one side is much darker than the other, flip them for more even color and cooking.
How do I get the skin crispy on smoked chicken? Use a two-step cook—smoke for flavor, then apply higher heat to crisp the skin.
Getting Skin Crispy
Low-and-slow alone often produces rubbery skin. To get the desirable crisp texture, finish the wings at high heat. Choose the method that works best for your setup:
- Smoker finish: Raise the smoker to 425–450° F for the last 10–20 minutes.
- Grill: Move wings to a hot grill and sear a few minutes per side.
- Air fryer: Air fry at 425° F for about 15 minutes until crisp.
- Oven: Bake on a sheet pan at 425° F (use convection if available) for about 20 minutes.
- Deep fry: Because wings are already cooked, a few minutes in 375° F oil will crisp them quickly.
- Add potato starch or baking powder to the rub: A small amount of potato starch or baking powder in the rub promotes a crispier skin—potato starch gives a nice texture without affecting flavor much.
When Smoked Chicken Wings Are Done
The most reliable way to check doneness is with a probe thermometer. Insert it into the thickest part of a drumette. Smoking at 225° F typically takes about 1 1/2 to 2 hours, depending on wing size. Wings are safe at 165° F, but many cooks prefer pulling them at 175° F for more tender meat and better rendered, crisper skin.
Saucy or Dry Wings
After crisping, toss the wings in sauce or finish with an extra sprinkle of dry rub. Both styles are delicious—“dry” wings simply don’t get sauced before serving. Offering both sauced and dry wings makes for a great spread.
Tips for Success
- Plan brining time into your schedule—about 1–3 hours for wings.
- Keep rubbed wings away from direct heat to avoid sugar burn.
- Place larger wings closer to the heat source for even cooking.
- Flip wings if one side is browning noticeably more than the other.
- Use a thermometer to verify internal temperature rather than relying on time alone.
Smoked Chicken Wings
Justin McChesney-Wachs
Ingredients
- 4 lbs chicken wings
- Chicken dry rub
- Apple, cherry, hickory or oak wood for smoke
- BBQ sauce (optional)
- 2 quarts cold water
- 1/2 cup Diamond Crystal kosher salt (or 1/4 cup table salt)
- 1/4 cup sugar
Instructions
- Prep the wings: Remove wingtips and separate drumettes from flats if needed.
- Make the brine: Whisk water, salt and sugar until dissolved. Brine wings 1–3 hours.
- Season: Pat wings dry and generously apply the dry rub to all sides.
- Set up the smoker: Prepare for indirect heat at 225° F.
- Smoke: Place wings in the smoker and smoke about 1 1/2 to 2 hours, until the thickest part reaches 165° F.
- Crisp: Raise smoker to 425–450° F (or move to a hot grill, air fryer at 425° F, or a 425° oven) and cook until internal temp reaches about 175° F and skin is crisp.
- Finish: Immediately toss with sauce or finish with extra dry rub, then serve.
Notes
- Estimate about 1 to 1 1/2 lbs of wings per person as an entrée (roughly 5–6 whole wings).
- Salt conversion for brine: 1/2 cup Diamond Crystal kosher salt ≈ 1/4 cup table salt.
- Wing size affects cook time—use an internal thermometer to be sure.
- Alternative crisping methods: air fryer or oven at 425° F for ~15 minutes, briefly on a hot grill, or deep-fry in 375° F oil for a few minutes.
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More Wings and Smoker Recipes
- Crispiest Air Fryer Wings with Honey-Sriracha Glaze
- BBQ Chicken
- Smoked Whole Chicken
- Smoked Pork Shoulder
- Beer Can Chicken