Smoked Chicken Wings Recipe (With Optional Glaze)

Name: Smoked Chicken Wings
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Ingredients: 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)); ¼ cup honey; 2 tablespoons soy sauce; 1 tablespoon apple cider vinegar; 2 tablespoons butter; ½ teaspoon chili flakes ((optional, for heat))

When football season rolls around each year, I make smoked chicken wings nearly every weekend. They are the perfect blend of smoky flavor and tender meat. Chicken wings are so versatile. You can have them for a BBQ main course or as a pre-game appetizer. Make sure to let the wings smoke low and slow to absorb all that rich flavor. For an extra kick, finish with a sweet, tangy glaze that takes these wings to the next level.

Smoked Chicken Wings

These chicken wings are packed with smoky flavor from a dry rub, with the option to add a sticky, sweet glaze for a perfect finish.

Prep Time 15

Cook Time 2 30

Total Time 2 45

Serving Size servings

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, ensuring 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).
Prepare 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.

Notes

To smoke these wings on a Big Green Egg, set it up for indirect cooking with the plate setter or convEGGtor in place. Stabilize the temperature at 225°F (107°C), and follow the same smoking instructions, adding wood chunks or chips for extra flavor. In the last 20 minutes, remove the plate setter and cook directly over the coals at 375°F (190°C) to crisp the skin and apply the glaze.

These wings are always a huge hit whenever we have guests over to watch a football game. The smoky flavor with just the right amount of spice always hits the spot. I usually serve them with crunchy veggies on the side, and they’re gone before the game starts! My advice: don’t forget the sweet and tangy glaze at the end—it’s like the cherry on top!

Close-up of a stack of smoked chicken wings with a rich, caramelized glaze, showing the crispy and seasoned skin.

I hope you enjoy them as much as we do!

Tips For The Best Smoked Chicken Wings

Pat the Wings Dry: Make sure the wings are thoroughly dried before applying the dry rub. This helps the seasoning stick better and promotes crispy skin.
Don’t Rush the Smoke: Smoking low and slow is key. Resist the temptation to crank up the heat—it’s worth the wait for that deep, smoky flavor.
Use a Thermometer: To avoid dry wings, use a meat thermometer. Pull the wings off the smoker once they reach 165°F. Check out this article for more information on how to tell if your meat is done cooking.
Preheat the Smoker: Always preheat your smoker to the correct temperature before adding the wings. It ensures even cooking right from the start.
Rest After Smoking: Let the wings rest for a few minutes after smoking. This redistributes the juices, making them even more flavorful and tender.

Key Ingredients and Tools

When making these smoked chicken wings, a few specific tools and ingredients can make a big difference in your results. Here’s what you’ll need and why they matter:

Smoked Paprika. This adds a deep, smoky flavor that regular paprika can’t provide. It’s usually found in the spice aisle and is worth keeping in your pantry for other dishes too.
Pellet Smoker. Using a pellet smoker ensures consistent temperature control and even smoke distribution. If you don’t have one, you can use a charcoal grill with a smoker box, but the results might vary slightly. Alternatively, you can try out my super easy oven baked chicken wings.
Meat Thermometer. This tool ensures your wings reach the perfect internal temperature without overcooking. An instant-read thermometer works best.
Apple Cider Vinegar. It adds a tangy kick to the glaze, balancing the sweetness. If you don’t have it on hand, white vinegar can work in a pinch, though the flavor will be slightly different.

Smoked paprika, apple cider vinegar, and a meat thermometer can be found in many large chain grocery stores. The pellet smoker might have to be ordered online, but trust me, it is worth the investment.

Serving Suggestions

Serve with coleslaw, cornbread, grilled veggies, raw chopped veggies and dip, or potato salad.

Troubleshooting and Help

Can I use a regular grill instead of a pellet smoker?

Absolutely! You can use a charcoal or gas grill. Set it up for indirect heat, add wood chips for smoke, and monitor the temperature closely to keep it low and steady.

How do I get the wings crispy?

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.

What if I don’t have smoked paprika?

No problem! 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.

Can I make these wings ahead of time?

Yes, you can smoke the wings ahead of time and reheat them in the oven at 375°F for about 10-15 minutes before serving. They’ll still be flavorful, but the skin might not be as crispy.

What kind of wood pellets should I use?

Apple, hickory, or cherry wood pellets are all great choices for this recipe. Apple adds a sweet, mild flavor, hickory is stronger and more traditional, and cherry adds a touch of sweetness with a beautiful color.

Storing Leftovers

Follow these simple steps:

Refrigerating: Place any leftover wings in an airtight container and store them in the refrigerator for up to 3 days. Reheat them in the oven at 375°F for about 10-15 minutes until warmed through. You can also pull the meat off the wings and save it for a leftover smoked chicken recipe.
Freezing: 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, transfer the wings to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
Reheating Frozen Wings: Thaw the wings in the refrigerator overnight. Then, bake them in the oven at 375°F for 15-20 minutes until hot and crispy.

These wings freeze well, so you can enjoy them later without losing much of their flavor or texture.

I hope you enjoy eating these smoked chicken wings as much as we do. Making them is straightforward – the pellet smoker does most of the work! These wings will be a great addition to your next BBQ or pre-game meal.

Smoked Chicken Wings Recipe (With Optional Glaze)