Smoked Chicken Wings
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My smoked chicken wings are SO easy to prepare and perfectly seasoned. This yields crispy and juicy wings every single time. Smoker and oven instructions.
No one in my family can resist a good chicken wing. Seriously, you’d think it was game night every week with the amount we consume.
I, of course, like to change things up and love to bring out the Traeger smoker to make my smoked chicken wing recipe. It’s elevated the humble wing into something spectacular but with little effort. The low-and-slow smoke gives the skin a deep brown color and a flavor you genuinely can’t replicate in the oven or air fryer.
Using a smoker seems complicated, but it’s one of the most hands-off cooking techniques that I’ve learned. I’ll walk you through it with my step-by-step video below.
Table of Contents
Why I love this recipe
- Perfect texture and flavor. The wings are perfectly juicy on the inside and with crispy skin on the outside. They have an umami-forward smoky flavor that is truly finger-licking good.
- Unattended cooking. I love smoking meat because it’s a low effort with incredible results.
- Perfect for parties and gatherings. We eat these as a family regularly, but whenever I’m hosting, it’s my go-to method for chicken wings.
- No smoker is needed. I’ve tested these wings, both with and without a smoker.
★★★★★ REVIEW
“I made these and slathered them in homemade barbecue sauce. My husband says it’s one of the greatest things he’s ever eaten.” – Katy
Key Ingredients
Here’s what goes into smoked chicken wings, along with my kitchen notes. Full measurements are in the recipe card below.
- Chicken wings. Try to choose wings of the same size for even cooking. I like to use a mix of wings and drumettes or just whole chicken wings.
- Spices. I use a mixture of paprika, garlic powder, onion powder, black pepper, chili pepper, and cumin to flavor them, and this particular blend intensifies once smoked.
- Brown sugar. The sweet caramelized brown sugar helps balance the salt and spices. It also gives the wings those gorgeous crispy edges.
- Kosher salt. To taste. I recommend starting with less than adding more as needed. You’ll find that the barbecue sauce balances flavor really well.
- Barbeque sauce. To baste the chicken wings and keep them moist and flavorful. Use your favorite store-bought sauce with the least added sugar. I like G Hughes or Yo Mama’s Foods sauces.
- Olive oil. Packs in the juices and yields extra-crispy wings.
How to smoke chicken wings
Step 1 – Prep: Pat the chicken wings dry. In a mixing bowl, combine sugar and salt with the spices, and coat each wing with this rub. Drizzle the seasoned wings with olive oil and let them rest for 30 minutes.
Step 2 – Smoke: Arrange the wings in the smoker and cook for about 90 minutes, or until the internal temperature reaches 165F. Brush with BBQ sauce and cook for another 5 minutes.
How to make smoked wings without a smoker
I recently tested an oven version and added the instructions to the recipe card below- a couple of things worth noting first:
- The wire rack is critical for my oven method. Without it, the wings sit in their own fat, which will steam them instead of crisp them up. (Smokers handle this naturally since the wings are elevated on grates).
- I suggest adding an extra 1/4 teaspoon of smoked paprika, as it’s even more important in my recipe, since it provides the only smoke flavor when using the oven.
How long to smoke wings
The time it takes to smoke chicken wings depends on the smoker’s temperature. A good rule of thumb is that when set at 250°F (121°C), wings will cook in 90 minutes.
200°F (93°C): 2 1/2- 3 hours.
250°F (121°C): 1 1/2- 2 hours.
225°F (107°C): 2- 2 1/2 hours.
Arman’s recipe tips
- Don’t overcrowd the smoker. Adding too much wood or too much chicken in the smoker doesn’t leave much room for the smoke to circulate. I like to be conservative and leave more room than needed to be safe.
- You’ll know the chicken is cooked once the internal temperature reaches 165F. Always use a meat thermometer to double-check (my non-negotiable rule!).
- Bring the chicken wings to room temperature. Putting cold wings in the smoker results in unevenly cooked chicken. It also lowers the temperature inside.
- Allow the chicken wings to rest. Give the wings a few minutes of rest once you remove them from the smoker. This allows the juices to redistribute in the wings. As a result, the wings appear moist and flavorful.
Variations
- Change up the wood pellets. Oak, applewood, cherrywood, pecan, and maple are milder and sweeter woods, which will make the smoked flavor a little less intense.
- Make them crispier. For ultra-crispy chicken wings, I sometimes add a touch of baking powder to the spice mix. Adding a leavening agent reacts with the oil and yields a crispier exterior.
- Add more heat. If you like some spice, add some cayenne pepper to the dry rub for a spicy kick. You could also swap out half the barbecue sauce for hot sauce (although this intensifies with heat, so start small!).
- Toss through another sauce like blue cheese dressing, ranch dressing, or my hot honey sauce.
Storage instructions
To store. Leftovers are best stored in the refrigerator. Transfer them into an airtight container and refrigerate for up to 3 days.
To reheat: Warm the wings in the oven at 180C/350F until hot.
To freeze: Place the cooled wings in a ziplock bag and store them in the freezer for up to 6 months.
Frequently asked questions
I typically use applewood or cherry wood chips as they add a natural sweetness, which works SO well for these wings. Of course, any mild wood chips are fine.
There is no need to flip the wings once they are in the smoker, as smokers have an even heat distribution and will cook both sides consistently.
Smoked Chicken Wings
Video
Ingredients
- 2 pounds chicken wings
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1/2 teaspoon chili pepper
- 1/2 teaspoon cumin
- 2 tablespoons olive oil
- 1/2 cup barbecue sauce
Instructions
- Preheat the smoker to 120C/250F and load the smoker with hickory chips.
- Pat the chicken wings dry with a paper towel.
- Combine the brown sugar, smoked paprika, salt, garlic powder, onion powder, pepper, chili pepper, and cumin in a bowl. Coat the chicken wings with spices, drizzle them with olive oil, and let them rest for 30 minutes. The wings should look evenly coated with a visible layer of spice (no bare patches). Press the rub in with your hands rather than just sprinkling.
- Place the wings in the smoker and cook for around 90 minutes, or until they reach an internal temperature of 165F.
- Baste the wings with the barbecue sauce and cook for a further 5-10 minutes, until the skin becomes crispy. The skin should look deep brown and feel slightly tacky to the touch. The meat should pull cleanly away from the bone with gentle pressure. If it’s resisting, give it another 5 minutes.
Oven instructions
- Preheat the oven to 400°F and line a baking sheet with a wire rack.
- Pat the chicken wings dry with a paper towel.
- Combine the dry rub ingredients in a bowl, adding an extra 1/4 teaspoon of smoked paprika. Coat the wings with spices, drizzle with olive oil, and let rest for 30 minutes.
- Place the wings on the wire rack in a single layer and bake for 40-45 minutes, flipping halfway through, until they reach an internal temperature of 165°F.
- Baste with barbecue sauce and return to the oven for a final 5 to 10 minutes until sticky and caramelized. For extra crispiness, broil for the last 2 to 3 minutes.
Notes
Nutrition
More easy smoker recipes
- Smoked turkey wings– Meatier and more impressive than chicken wings, and the leftovers make the best sandwiches.
- Smoked beef tenderloin– The most special occasion recipe I’ve made on the Traeger- worth every minute of smoking time.
- Smoked leg of lamb– My partner requests this every Easter, Summer, and well, most weekends. It converts lamb skeptics.
- Smoked chicken breast– Juicy and never dry, which is the hardest thing to achieve with chicken breast on any cooking method.
I made these and slathered them in homemade barbecue sauce. My husband says it’s one of the greatest things he’s ever eaten.
I love to hear that, Katy! Slathering it in homemade BBQ sauce is such a delicious idea! 🙂
How do you make without a smoker or grill?
You can do this in the oven too Pat. Put them on a wire rack so the air can circulate. Preheat to 400F and bake for 40-45. Brush the wings with sauce and broil for a couple of minutes to get the glazed finish! I’ve added updated specific instructions 🙂
I made these wings as a first test of my Ninja Woodfire. They were the best wings we hadve ever had!!!!
I love to hear that, Evan. Thanks for taking the time to leave a lovely review and rating.
This presentation looks crispy, moist on the inside, and delicious. We love it😛