I end up making these smoked chicken wings nearly every weekend during football season. They are smoky, tender, and work as an appetizer OR a main course. The glaze is technically optional, but I really don’t think you should skip it.
These go fast. Sometimes before the game actually starts! Make a big batch and serve some veggies and dip on the side.
Table of Contents
Ingredients and Tools You’ll Need
You’re going to need a smoker (pellet or regular) for these. Trust me, it’s worth the investment. An instant-read thermometer is also helpful to know when your wings are done without overcooking them.
This makes enough for 4 servings, but they go fast and freeze well. Just make a big batch. To double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
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Equipment
- Pellet Smoker
- Small saucepan
- Instant-read thermometer
Ingredients
For the Wings
- 2 pounds chicken wings (split and tips removed)
- 2 tablespoons olive oil
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (optional, for heat)
For the Optional Glaze
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons butter
- ½ teaspoon chili flakes (optional, for heat)
How to Make Smoked Chicken Wings
Step One: Dry The Wings
Pat the wings dry with paper towels. Really dry. Toss with olive oil in a big bowl.
Step Two: Make The Rub
Mix all the spices together.
Coat the wings well – every piece should be covered. Let them sit for 15 minutes.
Step Three: Heat The Smoker
Set your pellet smoker to 225°F. Use apple, hickory, or cherry wood.
Step Four: Smoke The Wings
Put the wings on the grates in a single layer. Don’t crowd them. Smoke for about 2.5 hours until they hit 165°F inside.
Step Five: Make The Glaze
About 30 minutes before they’re done, make the glaze. Put everything in a small pan over medium heat. Stir until the butter melts and it comes together. Let it simmer 5 minutes until it thickens.
Step Six: Glaze And Crisp
For the last 20 minutes, turn your smoker up to 375°F. Brush wings with glaze, flip them, and brush the other side. Keep cooking until the glaze gets sticky.
Step Seven: Rest And Serve
Take them off and let them rest for a few minutes. Serve hot.
Storage Instructions
Place any leftover wings in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 375°F for about 10-15 minutes until warmed through.
If you want to freeze the wings, let them cool completely first. Then, place them in a single layer on a baking sheet and freeze for about 2 hours. Once frozen, place them in a freezer-safe bag or container and store them for up to 3 months.
Thaw the wings in the fridge overnight. Then, bake them in the oven at 375°F for 15-20 minutes until hot and crispy.
What to Serve with Smoked Chicken Wings
Have these with some easy sides and appetizers.
- This coleslaw is my go-to – it goes with everything!
- Sourdough cornbread comes together in under 30 minutes.
- Veggies and dip always work. Try my Cajun ranch dressing for a little kick.
- And of course, you have to try my famous potato salad.
Questions and Troubleshooting
To get that crispy skin, make sure to increase the smoker temperature to 375°F during the last 20 minutes. You can also finish the wings on a hot grill for a minute or two if you like them extra crispy.
You can use regular paprika, add a small amount of liquid smoke to the rub, or skip it altogether. The wings will still be delicious.
Apple, hickory, or cherry wood pellets all work well. Apple and cherry add a sweet, mild flavor, while hickory is stronger and more traditional.
More Chicken Recipes You’ll Love
Chicken is great. There are so many parts to use and ways to make it. It doesn’t need to be bland.
- If you don’t have a smoker or don’t want to deal with it, make these super easy oven baked chicken wings.
- Turn your leftovers into something amazing with any of these leftover smoked chicken recipes.
- Make this smoky and creamy chicken pasta that’s just like the restaurants (without the heavy price tag).
- It’s all about the marinade in these sweet and savory soy chicken thighs.
Printable Recipe
Smoked Chicken Wings
Equipment
- Pellet Smoker
- Small saucepan
- Instant-read thermometer
Ingredients
For the Wings
- 2 pounds chicken wings (split and tips removed)
- 2 tablespoons olive oil
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (optional, for heat)
For the Optional Glaze
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons butter
- ½ teaspoon chili flakes (optional, for heat)
Instructions
- Prep the wings. Pat the chicken wings dry with paper towels. Place them in a large bowl and drizzle with olive oil. Toss to coat evenly.
- Make the dry rub. In a small bowl, combine the paprika, garlic powder, onion powder, brown sugar, salt, black pepper, smoked paprika, and cayenne pepper if using. Mix well.
- Season the wings. Sprinkle the dry rub over the wings, making sure each piece is evenly coated. Let the wings sit for at least 15 minutes to allow the flavors to penetrate.
- Preheat the pellet smoker. Set your pellet smoker to 225°F (107°C) and fill the hopper with your preferred wood pellets (apple, hickory, or cherry work well).
- Smoke the wings. Arrange the wings in a single layer on the grill grates. Close the lid and smoke for about 2.5 hours, or until the internal temperature reaches 165°F (74°C).
- Make the glaze (optional). About 30 minutes before the wings are done, prepare the glaze. In a small saucepan over medium heat, combine the honey, soy sauce, apple cider vinegar, butter, and chili flakes if using. Stir until the butter is melted and the ingredients are well combined. Simmer for about 5 minutes until slightly thickened.
- Brush with glaze (optional). In the last 20 minutes of smoking, increase the smoker temperature to 375°F (190°C) and brush the wings with the glaze. Turn the wings and brush the other side as well. Continue cooking until the glaze is sticky and slightly caramelized.
- Serve. Remove the wings from the smoker and let them rest for a few minutes. Serve hot with any remaining glaze on the side for dipping.
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Notes
Nutrition
Love,
