These Smoked Chicken Wings turn out just right every time. The skin gets crisp, the inside stays juicy, and the flavor hits that sweet spot between smoky and savory. I’ve made these enough times to know exactly what works. No dry meat, no rubbery skin, and no guessing on the timing. If you want reliable, crowd-pleasing wings with real smokehouse flavor, start here.
Smoked Wings Tips and Tricks
- Use fresh chicken wings. Trim off the tips if needed (save those for homemade broth) and separate the drum from the flat by cutting through the joint. If using frozen wings, make sure they’re fully thawed. Use all drums, all flats, or a mix.
- To get crispy skin, start by drying out the wings. Place them on a paper towel-lined sheet pan and refrigerate uncovered for a few hours or overnight. Short on time? Just pat them dry, then toss with a little baking powder or cornstarch before adding the dry rub to help pull out moisture.
- Any store bought rub will work and the flavors are endless. Buffalo Flavored Wing Seasoning is my favorite or use a homemade dry rub for chicken.
- At 225° F, you can have that smoked deliciousness in less than 2 hours (see recipe card for temperature adjustments in final 30 min).
- You do not need to turn or flip your wings as the heat is working indirectly. If you find that your smoker runs hotter on the bottom, feel free to flip halfway through.
- Most smokers will have a built-in thermometer probe or you can use an instant read digital thermometer like this one.
How To Smoke Chicken Wings
For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.
I did 2 different sauces on my wings because some like a spicy hot buffalo sauce and I am here to please.
Storing Chicken Wings
Wings are great leftovers! Store these Smoked Chicken Wings in an airtight container or zip bag for about 3-4 days in the refrigerator.
To Reheat Wings
Simply place wings on a foil lined baking sheet (for easy cleanup) and cover lightly with another sheet of foil and bake at 375° F for about 10 minutes. For crispier wings, remove foil in the last few minutes of reheating.
Or (my favorite way…) place in the air fryer in a single layer (no stacking) at 375° F for about 5 minutes or until fully heated.
The microwave will make the skin soggy, but if you’re ok with that, have at it. 1-2 minutes should do the trick.
To Freeze
You can also freeze these if not previously frozen, for up to 3 months. Let the wings cool completely. Arrange them in a single layer on a baking sheet and freeze for about 1 hour (this keeps them from sticking together). Transfer to a freezer-safe bag or airtight container, removing as much air as possible. Thaw in refrigerator the day before you want to use.
What To Serve With Chicken Wings
Smoked Chicken Wings can be a great appetizer or they can TOTALLY be the main course. Here are some ideas for side dishes for Chicken Wings:
- Cornbread
- Macaroni and Cheese
- Potato Salad Without Eggs
- Doctored Up Baked Beans
- Classic Coleslaw
- Air Fryer French Fries
- See my full list of What to Serve with Chicken Wings + 10 Sauce ideas!
More Smoked Meat Recipes to Try!
- Smoked Pork Butt
- Smoked Ribs
- Smoked Prime Rib Roast
- Smoked Beef Tenderloin
- Smoked Turkey
- Smoked Corned Beef
- Double Smoked Ham
I hope you make these this weekend, they are a serious crowd pleaser! Printable recipe card below. Enjoy, friends!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Smoked Chicken Wings
Smoked chicken wings come out perfectly crispy on the outside and tender on the inside with deep, smoky flavor throughout. Easy to prep and packed with bold seasoning, these wings are always a hit.
Ingredients
- ▢ 5 lbs chicken wings raw, thawed if purchased frozen
- ▢ 1/4 cup dry rub of your choice
- ▢ 1 1/2 cups wing sauce buffalo, BBQ, etc.
- ▢ ranch dressing or bleu cheese dressing, optional
- ▢ celery sticks optional
Equipment
- Smoker I used a Traeger Pellet Grill
Instructions
- Remove chicken wings from original packaging and place on a paper towel lined sheet pan. Place in refrigerator to dry out, uncovered for anywhere from a few hours to overnight*.
- Preheat smoker to 225° F. Follow smoker instructions for startup. I used my Traeger Ironwood Pellet Grill with Hickory Wood Pellets, but chicken does well with almost any wood flavor.
- Generously sprinkle dry rub of choice on both sides of chicken wings.
- Place wings directly on grill grates and smoke for 1 hour**.
- After 1 hour, crank heat up to 350° F for 30 min or until wings reach an internal temperature of at least 160° F***.
- Meanwhile, prepare your wing sauce of choice and preheat your searing source (either a gas grill or flat top grill, like the Blackstone) to a very high heat. We want the next step (reverse searing) to go very quickly so we don't overcook our wings.
- Toss nearly fully cooked wings in sauce. A large bowl is perfect for this as you can swirl them around to get fully coated.
- Place sauced wings on hot grill and sear on both sides. This should only take a minute or so per side or until internal temperature reads 165° F.
- Remove from grill and serve immediately with ranch or bleu cheese, plus celery if desired.
Notes
*If short on time, sprinkle with a little baking powder to ensure crispy skin.
**If your wings are SMALL you will want to start checking them at around the 45 minute mark. They may be done all the way at this point. These times are just a guide…you need to always check the internal temperature of the meat since wings sizes can vary greatly.
***The reverse sear will finish the cooking and get them up to 165° F – safe to eat. Please note, the nutrition facts reflect using buffalo sauce.
Nutrition
Serving: 0.83lb | Calories: 462kcal | Carbohydrates: 2g | Protein: 38g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 157mg | Sodium: 1989mg | Potassium: 338mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 377IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 3mg