Smoked Chicken Wings Recipe

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 2-3 hours


  • 3-4 pounds chicken wings (flats, drumettes, or a mix)
  • 1/4 cup olive oil

Dry Rub:

  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp cayenne pepper (optional, for heat)

Sauce (Optional):

  • Your favorite BBQ sauce


  • Smoker
  • Wood chips or pellets (apple, hickory, or mesquite work well)
  • Instant-read meat thermometer
  • Large bowl
  • Baking sheet (optional)


Prep the Wings:

  • Pat the chicken wings dry with paper towels. This will help the seasoning stick and promote crispy skin.
  • If desired, trim any excess skin or fat.

Make the Dry Rub:

  • Combine all dry rub ingredients in a small bowl.

Season the Wings:

  • Drizzle olive oil over the wings in a large bowl and toss to coat evenly.
  • Sprinkle the dry rub generously over the wings, tossing to coat them well.

Preheat the Smoker:

  • Preheat your smoker to 225°F (107°C). Add your chosen wood chips or pellets.

Smoke the Wings:

  • Place the wings directly on the smoker grates, leaving space between them for good airflow.
  • Smoke the wings for about 2-3 hours, or until they reach an internal temperature of at least 165°F (74°C). Higher temperatures (up to 175-180°F) will break down connective tissue for even more tender meat.

Optional: Get Crispy Skin

  • For extra-crispy skin, remove the wings from the smoker and increase the temperature to 400°F (204°C).
  • Place wings on a baking sheet and cook for 5-10 minutes, or until the skin is crisp to your liking.

Sauce (Optional):

  • During the last 15-20 minutes of smoking, brush the wings with your favorite BBQ sauce, if desired.

Rest and Serve:

  • Remove the wings from the smoker and let them rest for about 5 minutes before serving.
  • Enjoy your delicious smoked chicken wings with optional sides like celery sticks, carrots, ranch, or blue cheese dressing!


  • Don’t overcrowd the smoker. Leave sufficient space around the wings for even cooking.
  • Experiment with flavors. Try different dry rubs and sauces to find your favorites.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.


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