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.
Has anyone tried smoking wings using Corn Starch? I tried and they were very crispy.
Could you do this with frozen wings?
Hey Susie! Any idea how these would do next day reheated in a crockpot? I was hoping to smoke them on Sunday and bring them to work on Monday. Any ideas/suggestions for making those work? Thanks in advance!
They will lose the crispiness for sure, but should still taste great!
I’m hosting a party next week and preparing a few items beforehand. Can I freeze the wings before adding buffalo sauce? Is it fine for the wings to be reheated in the oven?
That should work fine!!
I’m done frying wings. Just made these last night and this is now my go-to process. They were amazing with a perfectly crisp skin! I just added some chicken rub in with the baking powder and kept an eye on them in the high heat to pull them at the right moment. They came out better than I’ve ever done wings on a grill.
Can’t wait to try this. Was a little confused when the recipe says they cook in less than an hour. 30 min at 250 + 45 min at 425 is correct?
It is correct. That being said, you need to keep a CLOSE eye on your wings as they vary so much in size the timing isn’t an exact science.
If the wings are brined for 24 hrs prior to this 250 for 30, 450 for 30-45 method, does that affect the cooking times? I’ll obviously watch the IT, but just wondered before getting into it.
No, the cooking time should remain the same.
Best chicken wings I have ever made. Made them on my Oklahoma Joe pellet grill smoked at 240ish for 30 minutes and then ran it on high grill with the deflector closed for 45 minutes. Came out perfect. All 15lbs of wings.
I just did these today. Wow!
I’ve done wings on my Traeger before, but I they were a bit rubbery. I used the baking powder trick and that fixed it. I’ve never had grilled wings this good!
I used a couple of different store bought sauces, mixed up some Frank’s & butter buffalo sauce, and just dry. All were great.
Next time I’m making up some homemade sauces. This will definitely be my go-to wing method, though.
what smoker goes up to 425 F? I’d like a better smoker to purchase. Thanks!
I just got a Masterbuilt 30″ propane smoker and it hit 411F while I was seasoning it, I turned it down at that point so certainly can hit 425 or higher.
My propane Masterbuilt never hit over 350 using an internal temperature probe to measure (the door thermometer is not reliable even with an upgraded thermometer) . When I used that smoker I finished on the grill. My Traeger will hit 425 on high in 20 degree weather.
I have a Traeger Pro 780 it hits 500
My Traeger Timberline 850 goes to 500 degrees and never breaks a sweat.
Traeger ironwood 650. Hits 500 no problem
Just smoked some wings yesterday. I made some plain and some with the sweet rub on them. They were amazing. Thank you for the recipe!!