Here’s a smoked chicken wings recipe that gives you tender meat, crispy skin, and deep smoky flavor:
Ingredients
- 2–3 lb (900 g–1.3 kg) chicken wings
- 1 tbsp olive oil
- 1 tbsp baking powder (aluminum-free — key for crispy skin)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika (smoked paprika if you have it)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Optional: cayenne or chili powder for heat
Wood options: apple, cherry, hickory, or pecan
Instructions
- Prep the wings
- Pat wings completely dry with paper towels.
- Toss with olive oil, baking powder, salt, pepper, and spices.
- Refrigerate uncovered for 1–4 hours (optional but helps crisp skin).
- Preheat smoker
- Set smoker to 250°F (120°C).
- Add wood chips or pellets.
- Smoke
- Place wings directly on smoker grates.
- Smoke for 1½–2 hours, flipping once halfway.
- Wings are done when internal temp reaches 175–185°F (80–85°C) (wings are best cooked higher than 165°F).
- Crisp the skin (important)
Choose one method:- High-heat finish: Increase smoker or grill to 425°F (220°C) and cook 5–10 minutes.
- Oven broil: Broil wings 2–4 minutes per side.
- Air fryer: 400°F (200°C) for 5–7 minutes.
- Sauce or serve dry
- Toss with BBQ sauce, buffalo sauce, or serve dry-rub style.
Sauce Ideas
- Buffalo (hot sauce + melted butter)
- Honey BBQ
- Garlic parmesan
- Sweet chili glaze
Pro Tips
- Baking powder changes the skin’s pH and makes it crisp—don’t skip it.
- Avoid soaking wings in marinade; dry seasoning works best for smoking.
- Let wings rest 5 minutes before serving.
If you want, I can give you a sticky honey-garlic smoked wing sauce or a competition-style dry rub recipe.
