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Cooked chicken on a white plate.
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5 from 5 votes

Crispy Smoked Chicken Wings

Nothing beats a plate of crispy Smoked Chicken Wings! This recipe for smoked wings produces juicy and tender chicken with extra crispy skin. Between the smoked chicken wings rub recipe and optional wings sauce, you'll find this is the best smoked wing recipe.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Appetizer, Dinner, Lunch
Cuisine: American
Keyword: Chicken, Chicken Wing Recipes, Game Day Appetizer, Grilled Recipes, Smoked Recipes
Servings: 6 people
Calories: 237kcal
Author: Darcey Olson
Cost: $15

Ingredients

Smoked Chicken Dry Rub:

  • 2 Lbs Chicken Wings (Separated)  (*Note 1)
  • 1 tbsp Olive Oil
  • ½ tsp Cayenne Pepper (*Note 2)
  • ½ tsp Garlic Powder
  • ½ tsp Kosher Salt
  • ½ tsp Black Pepper

Buffalo Wing Sauce:

  • 1 Cup Franks Hot Sauce, Divided
  • 2 Tbsp Melted Butter

SERVING OPTIONS:

  • Ranch, Blue Cheese, Carrot Sticks and/or Celery Sticks.

Instructions

  • Pre-heat the smoker/grill to 225°F, and set up for indirect cooking. If using a manual smoker, aim to keep it between 225°F - 250°F. Add your wood of choice right before adding the chicken.

PREPARE THE WINGS AND SAUCE:

  • Pat the chicken wings dry with a paper towel and transfer to a large mixing bowl.
  • Add the olive oil and toss to evenly coat. Sprinkle your dry rub of choice over the chicken (we used the dry rub listed above for buffalo) and toss to coat.

SMOKE THE WINGS:

  • Place the chicken on the smoker and grill for approx. 60 minutes. Flip the wings, as needed, to avoid any flare ups.

PREPARE THE SAUCE:

  • While the wings are smoking, make your sauce of choice (if using a sauce). For the buffalo sauce, just mix the Frank's Hot Sauce with melted butter. Set aside until ready to use.

CRISP UP THE SKIN:

  • Increase the heat to 350°F and grill for approximately 20 minutes.
  • Brush both sides of the wings with your sauce of choice (if using) and cook for another 10 minutes, or until the internal temperature reaches 175°F. Flip the wings, as needed, to avoid any flare ups.
  • Remove from the heat, toss with any remaining sauce, and serve immediately.

Notes

Note 1 - Try and snag a bag labeled "split wings" or "party wings". This means the chicken wings arrive with the drummette and wing already detached. If you can't find them, no worries. Just cut the chicken at the joint and remove the wing tip before tossing.
Note 1 - Omit the cayenne pepper if heat ain't yo thing!

Nutrition

Calories: 237kcal | Carbohydrates: 1g | Protein: 15g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1510mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg