Crispy Smoked Chicken Wings
On January 27, 2020 (Updated September 27, 2024)
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If you’re in the mood for smoked chicken wings, why not make the best crispy smoked chicken wings ever? These wings combine the best of both worlds. You get all of that tasty smokehouse flavor but with extra delicious crispy skin!
Smoked Chicken Wings
I consider myself a connoisseur of smoked chicken wings, and the point of perfection has got to be how to achieve tender and juicy meat while getting that crispy crunchy skin on the outside. There are several methods I’ve tried and each produce the desired effect with a different cooking process.
I’ve cooked wings that require a drying time in the fridge and others that are smoked and then flash fried. Both give me crispy skin, but the first method takes a bit of planning ahead and deep frying can be quite messy. The smoked chicken wing recipe I’m showing you today is by far the easiest of the bunch in terms of prep time, and it requires the least steps. And the final result is awesome: you get the perfect doneness inside and mega crispy skin outside.
How to Smoke Chicken Wings
Scroll below for my full, printable recipe card on how to smoke chicken wings, then check out these tips below to help you make the best crispy smoked chicken wings ever:
- Start with super dry chicken wings. Pat down the chicken wings with paper towels to get all moisture off of the skin. You want these nice and dry.
- Toss the wings in baking power and salt. Please note, you need to use baking powder, NOT baking soda. The baking powder helps remove all the moisture from the skin of the wings so they can crisp.
- Smoke your wings at a lower temperature to start. You can really use any wood you like with wings. This step helps render the fat from under the skin, add in loads of smoky flavor, and dry out the skin.
- After smoking you will need to increase the heat to really crisp that skin. If you’re using a pellet smoker, you can simply turn up the temperature. If your smoker can’t jump up in temp quickly, your best bet may be to move the wings to a preheated oven. Place the wings on an elevated cooking rack above a baking sheet to catch drippings if you’re finishing these in the oven.
- Toss in your favorite sauce or serve plain. If you do decide to sauce, simply toss the wings in sauce that has been heated through to avoid cold sauce softening the crispy skin.
How Long to Smoke Chicken Wings
It takes less than a hour to smoke chicken wings with your smoker running at a consistent temperature. For this recipe, smoke the chicken wings for 30 minutes at 250 degrees F. Next, increase the heat to 425 degrees F until the wings reach 175 degrees F internal temperature.
Make sure to use a thermometer to check for doneness (this is my favorite instant read thermometer). Wings are actually best cooked to 175 degrees F, instead of the usually recommended 165 degrees F for chicken. The higher temperature breaks down some of the tight connective tissues in wings and makes them fall-off-the-bone tender. Plus, the wings are fatty enough to stay nice and juicy.
Best Sauce for Smoked Chicken Wings
I always recommend using flavors and sauces you like best, so when it comes to saucing up these wings, you can’t go wrong with anything you choose.
I’m a big fan of Buffalo sauce on my wings. To make awesome Buffalo sauce for wings, simply heat 1 cup of Buffalo sauce and 2 Tablespoons of butter. Warm the sauce and butter over medium heat and stir until combined. Don’t bring the sauce to a boil or the butter will separate from the sauce. If you like BBQ sauce on your wings, you’ve got to give my Apple Jalapeno BBQ Sauce a try!
More Smoked Chicken Wings Recipes
Looking for even more delicious smoked chicken wings recipes? You’ve come to the right place! Hey Grill Hey LOVES making chicken wings, and we have quite the variety to please any palate. Check out these smoked chicken wings recipes below for more wing goodness:
Smoked Then Fried Chicken Wings
Honey Heat Smoked Chicken Wings
Smoked Jerk Chicken Wings
Smoked Chicken Wings Recipe
Follow the recipe, and I’ll teach you the simple steps to making your own smoked chicken wings at home. Hey Grill Hey is dedicated to help you make better BBQ, feed the people you love, and become a backyard BBQ hero. You can find more of my smoking and grilling recipes and videos on YouTube, Instagram, or our Facebook Page.
Crispy Smoked Chicken Wings
Video
Equipment
- 1 Smoker I highly recommend this pellet grill!
Ingredients
- 5 pounds chicken wings flats and drumettes
- 2 1/2 Tablespoons baking powder
- 1 teaspoon salt
Instructions
- Dry your chicken wings thoroughly on all sides with a paper towel. Place them in a zip top bag.
- Add the baking powder and salt to the wings, close the bag, and toss to coat evenly.
- Preheat your smoker to 250 degrees F using your favorite wood. Place the wings directly on the grill grates, close the lid, and smoke for 30 minutes.
- Increase the heat in your smoker to 425 degrees until the internal temperature of the wing reads 175 degrees F. You can rotate or flip the wings as needed to maintain even cooking and avoid any hot spots on the grill.
- Remove the wing from the grill and serve. You can serve plain, toss in your favorite BBQ seasoning, or hot sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**This post was originally published January 2019. We recently updated it with more information and helpful tips. The recipe remains the same.
Hi Susie. If I cut the wings in half I should cut the baking powder and salt in half also, correct ?
Thank you,
I just got finished eating these wings! The smoke on the wings is awesome. My Camp Chef grill had the wings well above temp in about 20 minutes after turning up to high. The next time I will start checking the wings about 15 minutes after turning the temp up. The baking powder does the trick. The wings were crispy. This is my new go to recipe for wings. AWESOME, thanks!
Can I use this recipe on a good ol gas grill?? I want them to seem smoke yet be crispy? Any suggestions?
You sure can! https://heygrillhey.com/how-to-smoke-on-a-gas-grill/
Well you are awesome, I first used your smoking temps and time for ribs and my wife and friends say they keep being the best they ever had. So I decided to try your wing temp and time, I have my own rub I make and marinate all my stuff over night, and again praise from family and friends that they are the best ever. Keep up the great work cause I can’t wait to try more of your stuff and waiting for new ones. Also I have found being in different states you have to adjust time and temp but that’s easy.
Question…..
Can I make this ahead and just reheat in oven when I get where I’m going so they are hot and crispy?
Sure! The skin may not be as crispy though.
Another Home Run from following your recipes/tips.
Thanks for all you do, used to have a large number of sites I would use to get my BBQ recipes and guidelines but now it’s just HeygrillHey!!
Im going to use your method for tomorrow and can’t wait to see everyone’s face lite up.
What adjustments would you make temp and time wise for frozen wings?
I’d thaw them first.
Any ‘do ahead tips’ ?
I prefer to watch the game, rather than fuss with watching for flare-ups, temp variations, etc.
If I did the low temp smoking part of your method before the game starts, but saved the high temp oven part for the 2nd quarter, would that affect the crispness of the wings?
I had the same experience last night. The chicken meat was great but the skin was like rubber. Smoked at 250 for 30 minutes. Finished them in the oven at 425 but I had to pull them after 25 minutes since the chicken meat had passed 175 in temp. I guess I will let them go longer next time and watch so they don’t burn. The fat was still rendering when I pulled them. Plus I could see some fat on the back of the skin as I peeled it away.
Me too. I took these to a party and they were a hit. I’ve made them several times since and this is now my go to recipe. I use a Pit Boss Pellet Grill and set it to 200 because it fluctuates a bit. The raise it to 400 for about 25 minutes. I’ve tossed them is just about every sauce Food City sells and have never been disappointed.
Hey Grill Hey, you rock.