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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.
Looking for more smoker recipes? Try smoked turkey wings, smoked beef tenderloin, smoked leg of lamb, and smoked chicken breast.
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.
Table of Contents
Why I love this recipe
- Perfect texture and flavor. The wings are perfectly juicy on the inside and 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!
Ingredients needed
- 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 flavor of caramelized brown sugar helps balance out the flavor of salt and all the spices. It also gives the wings those gorgeous crispy edges.
- Kosher salt. To taste.
- Barbeque sauce. To baste the chicken wings and keep them moist and flavorful. Use your favorite store-bought sauce that has the least amount of added sugar.
- Olive oil. Packs in the juices and helps yield extra crispy wings.
How to smoke chicken wings
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep: Pat dry the chicken wings. 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 around 90 minutes or until the internal temperature of the wings reaches 165F. Brush with BBQ sauce and cook for another 5 minutes.
How long to smoke wings
The time it takes to smoke chicken wings depends on the temperature of the smoker. A good rule of thumb is 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.
- 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 up the wings by heating them in the oven at 180C/350F until hot.
To freeze: PIace 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.
More delicious chicken wing recipes
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 dry the chicken wings 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 5 minutes.
- 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 more minutes, until the skin becomes crispy.
Notes
Nutrition
Originally updated September 2023, updated and republished October 2024
This presentation looks crispy, moist on the inside, and delicious. We love it😛