If you’re craving smoky, fall-off-the-bone wings with perfectly crisp skin and irresistible barbecue flavor, you’ve found the ultimate recipe. These smoked chicken wings are infused with sweet and spicy notes from a custom dry rub, kissed by wood smoke, and finished under the broiler for that coveted caramelized crunch. Whether you’re hosting a backyard BBQ or prepping game-day appetizers, this method delivers mouthwatering results every time.

Why This Recipe Works Like Magic

What makes this smoked chicken wings recipe stand out is the balance of texture and flavor. The low-and-slow smoking method ensures juicy, tender meat, while the final broil crisps up the skin without drying out the chicken. The dry rub—starring smoked paprika, brown sugar, and a medley of spices—creates a bold, sweet-spicy crust that pairs perfectly with a tangy BBQ glaze. With minimal prep and big flavor payoff, this is a go-to wing recipe you’ll use all year round.

🍗 Ingredients You’ll Need for Smoked Wings Perfection

To make this smoky delight, gather the following ingredients. This mix hits the sweet-heat-savory trifecta, ensuring your wings are flavor-packed from the inside out.

Main Ingredients:
▢ 3 pounds chicken wings – ideally split into flats and drumettes for even cooking
▢ 2 teaspoons extra virgin olive oil – helps the dry rub adhere and enhances browning
▢ ½ cup BBQ sauce – choose your favorite; smoky or tangy sauces work best for caramelization

Homemade Dry Rub:
▢ 2 tablespoons light brown sugar – adds sweetness and aids in skin crisping
▢ 1 tablespoon coarse kosher salt – essential for seasoning and moisture retention
▢ 1 tablespoon paprika – offers earthy warmth and vibrant color
▢ 1 teaspoon chili powder – mild heat and a smoky edge
▢ 1 teaspoon cayenne powder – brings a fiery kick
▢ 1 teaspoon granulated onion – layers in savory depth
▢ 1 teaspoon granulated garlic – enhances the umami
▢ 1 teaspoon coarse ground black pepper – for a punch of aroma and mild heat

Optional Authentic Addition: For deeper complexity, you can optionally mix in 1 teaspoon of mustard powder or ½ teaspoon of ground cumin to the rub. These are traditional spice rack staples in many Southern-style BBQ recipes.

🔥 Step-by-Step Instructions to Master Smoked Wings

Step 1: Preheat Your Smoker

Set your smoker to a steady 225°F. This low temperature is perfect for gently rendering the fat and creating that signature smoky flavor. For fuel, opt for sweet hardwoods like apple, cherry, or maple. You can also blend in a touch of hickory for a deeper, bolder smoke profile—just avoid using it solo, as it can overwhelm the wings’ natural flavor.

Step 2: Prep the Chicken Wings

Use a clean paper towel to pat each chicken wing dry. This step is crucial for crisp skin. Transfer wings to a large baking sheet for seasoning.

Step 3: Coat with Olive Oil and Dry Rub

Drizzle the wings with olive oil, then sprinkle on the dry rub mixture. Use your hands or tongs to toss and ensure every wing is evenly coated with seasoning. Don’t skimp on the rub—this is where all that smoky, spicy flavor comes from.

Step 4: Arrange Wings in the Smoker

Place the wings skin-side up directly on the grill grates of your smoker. Leave space between each piece to allow smoke to circulate. Close the lid and smoke for about 1 hour, checking the internal temperature after 45 minutes. The ideal range is 175–180°F for wings that are fully cooked yet still moist and tender.

Step 5: Caramelize with BBQ Sauce

While the wings are smoking, preheat your oven to broil. Line a large baking sheet with aluminum foil and top it with a wire rack to elevate the wings. Once they’re smoked, transfer the wings onto the rack and brush each one generously with BBQ sauce.

Step 6: Finish Under the Broiler

Slide the tray into the oven and broil for 3 to 4 minutes until the BBQ sauce bubbles and the skin turns crisp and slightly charred. Keep a close eye to avoid burning. This last step mimics that grilled texture you’d get from a flame without needing a grill.

Step 7: Rest and Serve

Remove the wings from the oven and let them rest for a few minutes to allow juices to settle. Serve hot with a side of extra BBQ sauce or creamy ranch dressing for dipping.

🪵 Smoking Tips and Tricks

Best Woods for Smoking Chicken Wings
Choose woods that impart a mild sweetness: apple, cherry, maple, or pecan. If you enjoy a bold smoke flavor, a touch of hickory mixed in adds depth—but use sparingly.

Checking Doneness
Always use an instant-read thermometer to check doneness. Aim for 175°F for juicy, safe-to-eat wings. Go up to 190°F for ultra-tender meat that pulls cleanly off the bone.

Pro Tip: Dry Brine Ahead of Time
For even more flavor, dry-brine the wings overnight by seasoning them and refrigerating them uncovered on a wire rack. This step helps draw out moisture and concentrates the seasoning.

🍽️ Serving Suggestions

Pair these smoked wings with crispy celery sticks, tangy coleslaw, or loaded baked potatoes. You can even toss the wings in buffalo sauce, honey garlic glaze, or spicy Korean gochujang for a fusion twist.

🧠 FAQs About Smoked Chicken Wings

Q: Can I smoke wings without a smoker?
Yes! You can use a grill with a smoker box or even your oven using liquid smoke. However, authentic wood-smoked flavor is best achieved using a pellet smoker or charcoal smoker.

Q: How do I keep wings from drying out?
Smoke at low temps (225°F) and don’t overcook. Also, avoid trimming off all fat—it helps keep the meat juicy.

Q: Can I make these ahead of time?
Absolutely. Smoke the wings ahead, refrigerate them, and then broil just before serving to bring back the crispy texture.

Q: What’s the best BBQ sauce to use?
This is flexible—opt for sauces that are either smoky, sweet, or spicy depending on your flavor preferences. Homemade honey bourbon BBQ sauce is an excellent upgrade.

Q: Can I freeze leftovers?
Yes, place cooled wings in an airtight container and freeze for up to 2 months. Reheat in the oven at 375°F until warmed through.

Q: Is there a way to make this recipe spicier?
Definitely. Add more cayenne to the rub or finish the wings with a drizzle of spicy hot sauce after broiling.

Smoked Chicken Wings

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6

These smoked chicken wings are cooked low and slow over sweet wood smoke until perfectly tender and juicy, then finished under the broiler for irresistibly crispy skin. Serve with your favorite BBQ sauce or ranch for dipping!

Ingredients

Chicken & Sauce:
▢ 3 pounds chicken wings
▢ 2 teaspoons extra virgin olive oil
▢ ½ cup BBQ sauce

Dry Rub:
▢ 2 tablespoons light brown sugar
▢ 1 tablespoon coarse kosher salt
▢ 1 tablespoon paprika
▢ 1 teaspoon chili powder
▢ 1 teaspoon cayenne powder
▢ 1 teaspoon granulated onion
▢ 1 teaspoon granulated garlic
▢ 1 teaspoon coarse ground black pepper

Instructions

1. Preheat smoker to 225°F.

2. Pat chicken wings dry with paper towels and place them on a large baking sheet.

3. Drizzle the wings with olive oil. Sprinkle the dry rub over the wings.

4. Toss the wings with your hands or tongs until they are fully coated in the oil and seasoning mixture.

5. Arrange the wings skin-side up directly on the smoker grates.

6. Smoke the wings for about 1 hour or until they reach an internal temperature of 175–180°F. Time may vary based on wing size.

7. Preheat oven to broil.

8. Line a large baking sheet with foil and place a wire rack on top.

9. Transfer the smoked wings to the rack. Brush generously with BBQ sauce.

10. Broil for 3–4 minutes until the skin is crispy and the sauce is caramelized.

11. Remove from oven and let cool slightly before serving.

12. Serve with extra BBQ sauce for dipping.

Notes

• Smoker Used: Recipe tested with an electric pellet smoker.

• Internal Temp: Wings should be cooked to at least 175°F for juicy, tender results.

• Wood Suggestions: Apple, Cherry, or Maple wood give the best sweet-smoke flavor. Hickory is strong—mix it with a mild wood if using.

Nutrition (Per Serving)

Calories: 347 kcal
Carbohydrates: 15g
Protein: 23g
Fat: 21g
Saturated Fat: 6g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 9g
Trans Fat: 0.2g
Cholesterol: 94mg
Sodium: 1506mg
Potassium: 294mg
Fiber: 1g
Sugar: 12g
Vitamin A: 907IU
Vitamin C: 1mg
Calcium: 32mg
Iron: 2mg