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.
I actually have not tried this on the smoker yet but plan to very soon. I recently started doing 250 and then increasing hear in stove though and it is a game changer. I have two questions. 1. My smoker only goes up to 400. Do you think thats high enough, or should I finish in oven? 2. Do you remove the baking soda/salt?Thanks!
That temperature should work. Finishing in the oven will also work fine though.
Followed the recipe and smoked on my Recteq pellet grill. They came out amazingly crispy and flavorful. Some were a little burnt around the edges of the grill so make sure you are watching turning/moving the pieces around. So easy and my go to “fried” wing recipe. Thank you for your recipe.
Made these today just the way in the recipe! OMG.. Best wings I have done either on a grill or a deep fryer. (My company better show up soon, or these puppies are GONE!
I made these today. They were the best wings I have ever cooked on a grill. The baking powder made the skin as crispy as deep fried wings.
Very crispy, as promised! The prep time was about 20 minutes, but I might have been overzealous on drying the wings. The amount of baking powder salt didn’t seem to be enough to coat all 5 pounds of wings, but doubling the dry ingredients made the wings way too salty (and I like salt), so I’ll likely increase the baking powder next time and cut back a bit on the salt.
Second time using this recipe and it’s by far the best I’ve ever made. THANK YOU!
Hey Susie, I haven’t had the opportunity to use this recipe yet but I’m wondering if you can use the baking powder on whole chickens and turkeys to get the smoked skins crispy? I would have to use my oven for the last part of high heat as my smoker will not go above 300 but I really want the crispy skin. If the baking powder would work what would the measurements be for the poultry? PS- I enjoy following you and your passion for what you do, thank you!!!
I haven’t tried that, but I’d imagine it might work. I usually just cook poultry at a higher temperature.
I always mix a table spoon of baking powder in with my seasoning when cooking any type of chicken with skin and it makes a huge difference in the crispness of the skin.
It works. Search for dry brining a turkey or chicken. It turns out amazing.
Delicious, just like all of your recipes! The wings had a great texture and just the right amount if smoke. Thank you!
I wish there were a way to adjust severing size so you know the proper amount of seasoning to use.
Click the print recipe button and you can adjust the serving sizeclick the print recipe button and you can adjust the serving size
We tried this recipe last night and it was incredible, the flavor and crispy skin was amazing. They were the best wings we have ever had…Thank you for sharing it with us to try.