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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 Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Appetizer
Cuisine: American
Keyword: Football, Smoked Chicken Wings
Servings: 4 servings
Calories: 485kcal
Author: Katie

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.
    A bowl of raw chicken wings, drizzled with olive oil, ready to be seasoned.
  • 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.
    A small bowl filled with a dry rub mixture of spices, including paprika, garlic powder, and brown sugar.
  • 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.
    Chicken wings coated evenly with a dry rub mixture in a large bowl, ready for smoking.
  • 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).
    Chicken wings arranged in a single layer on a grill inside a smoker, beginning the smoking process.
  • 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.
    The smoker with its lid open, showing chicken wings being smoked on the grill grates.
  • 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.
    A close-up of a brush applying a sticky glaze to a chicken wing on the grill during the final stage of smoking.
  • 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.
    A close-up of a hand holding a finished smoked chicken wing with a sticky glaze, showing the crispy, caramelized skin.

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.

Nutrition

Calories: 485kcal | Carbohydrates: 25g | Protein: 24g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 1809mg | Potassium: 314mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1032IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 2mg