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!
Ingredient List
Making the dry rub for these smoked chicken wings is simple and made with things you probably already have on hand. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- 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.
- Kosher salt
- Ground black pepper
- Smoked paprika
- Garlic powder
- Onion powder
Get to Smoking
Since wings are a smaller cut of meat, they are pretty quick in terms of time. Follow these steps to make the best smoked chicken wings.
- Make the Dry Spice Rub. In a small bowl, combine the salt, black pepper, paprika, garlic powder and onion powder. Set aside.
- 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.
- 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.
- 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.
- 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.
- Sauce Chicken. Coat the wings liberally with BBQ Sauce and cook an additional 2 minutes, allowing the sauce to caramelize.
- 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.
Perfect Pairings
Anything that would go with any other type of BBQ also pair well with smoked chicken wings. These are a few of our favorite combos.
Smoked Chicken Wings
Ingredients
- 2 teaspoons coarse kosher salt
- 2 teaspoons ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 28 chicken wings , both flats and drumettes
- 1 cup BBQ Sauce
- Oil for greasing the grates
Instructions
- In a small bowl, combine the 2 teaspoons coarse kosher salt, 2 teaspoons ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder and 1 teaspoon onion powder. Set aside.
- In a larger bowl, blot the 28 chicken wings with a paper towel (fastest method). Alternately you can place them in the fridge to dry out for 3-4 hours.
- 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.
- 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.
- 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.
- Coat the wings liberally with 1 cup BBQ Sauce and cook an additional 2 minutes, allowing the sauce to caramelize.
- Remove the wings from the grill and let them rest for 5 minutes. Serve with extra sauce for dipping, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Storage and Freezing
Store any leftover smoked chicken wings in an airtight container in the refrigerator for up to three days. For best results, reheat in the air fryer or oven to keep that crispy skin.
You can also freeze these chicken wings. Leftover wings can be stored in a freezer bag and stay for up to three months.
Your Questions, Answered
Each 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.
– 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 metal will grip the wings better than silicone.
More Wings Recipes
Throw a chicken wing party and make a couple of different types of appetizers. Here are a few more chicken wing recipes.
I love this recipe, easy and delicious. Thanks for sharing
I love that you included instructions for a smoker or a grill. We have both, so I’m going to try both ways. They look delicious.
yum! Love how easy this recipe is, and it’s still so good! Thanks for grill instructions, I don’t have a smoker.
We all loved the smoky flavor to these wings! A huge hit.
These wings were finger licking good! We used the charcoal method because that was easier for us and it did not disappoint. This might be our new favorite way to make wings!
These wings are truly smoking hot! The layers of flavor and the taste can’t be beat! Adding this to our summer menu!
this was so delicious we love the smoked wings this way and will make them again soon