If you want smoked chicken wings, why not make the crispiest ones ever? These wings offer a perfect mix of smokehouse flavor and delicious crispy skin!
Smoked Chicken Wings
I love smoked chicken wings and consider myself quite knowledgeable about them. The perfect wing should have tender, juicy meat with crispy skin. I’ve experimented with several cooking methods. Some methods require the wings to dry in the fridge, while others involve smoking and then flash frying. Each method achieves crispy skin differently. The first method needs planning, and deep frying can be messy. Today, I’ll share the simplest recipe. It has minimal prep and few steps. The result is perfect: tender inside and crispy outside.
How to Smoke Chicken Wings
Scroll down for my complete, printable recipe card on how to smoke chicken wings. Then, see the tips below to help you make the crispiest smoked chicken wings ever.
- Start with super dry chicken wings. Use paper towels to pat down the chicken wings and remove all moisture from the skin. You want them to be very dry.
- Coat the wings with baking powder and salt. Remember to use baking powder, not baking soda. Baking powder draws moisture from the wings’ skin, making it crisp.
- Start smoking your wings at a lower temperature. You can use any type of wood with wings. This step renders the fat, adds smoky flavor, and dries out the skin.
- After smoking, raise the heat to crisp the skin. If using a pellet smoker, just turn up the temperature. If your smoker heats slowly, transfer the wings to a preheated oven instead. Use an elevated cooking rack above a baking sheet to catch drippings in the oven.
- Toss in your favorite sauce or serve the wings plain. If you choose to use sauce, heat it first and then toss the wings in it to keep them crispy.
How Long to Smoke Chicken Wings
You can smoke chicken wings in less than an hour if your smoker maintains a steady temperature. First, smoke the wings at 250 degrees F for 30 minutes. Then, raise the temperature to 425 degrees F until the internal temperature of the wings reaches 175 degrees F. Use a thermometer to check if the wings are done. I recommend this instant-read thermometer. Cook wings to 175 degrees F, higher than the usual 165 degrees F for chicken. This higher temperature softens the tight connective tissues, making the wings tender and fall-off-the-bone. The wings’ fat keeps them juicy.
Best Sauce for Smoked Chicken Wings
I always recommend using your favorite flavors and sauces for these wings; any choice works well.
I love Buffalo sauce on wings. To make it, heat 1 cup of Buffalo sauce and 2 tablespoons of butter over medium heat. Stir until they blend together. Avoid boiling to prevent the butter from separating.
Crispy Smoked Chicken Wings
Ingredients
- 5 pound chicken wings flats and drumettes
- 2 1/2 Tablespoons baking powder
- 1 teaspoon salt
Instructions
- Dry your chicken wings thoroughly on all sides using a paper towel, then place them in a zip-top bag.
- Add baking powder and salt to the wings. Close the bag. Toss to coat evenly.
- Preheat your smoker to 250 degrees F with your preferred wood. Put the wings on the grill grates, close the lid, and smoke them for 30 minutes.
- Increase the smoker's heat to 425 degrees F until the wing's internal temperature reaches 175 degrees F. Rotate or flip the wings as needed for even cooking and to prevent hot spots on the grill.
- Remove the wing from the grill and serve it. You can serve it plain, with your favorite BBQ seasoning, or with hot sauce.