Smoked Chicken Wings Recipe (2024)

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Cooking Notes

James

A longtime favorite of mine. This can be done in a square grill. Build the fire at the back and add wood chips, with wing pieces at the front. Smoke 15 minutes or so (lid closed) then open the lid, baste the wings with sauce and move them on top of the fire. (You may need to wait a few minutes for the fire to heat up after the grill is opened.) With the lid still open, turn the wings as needed, until nicely browned. I separate the wings into single pieces, which take a little less space.

Chester

I've gotten to the place where I prefer my wings smoked now. The only thing I do different, put a nice rub on them about an hour or so before smoking.

Arnold B

Hey now, I discovered a hack for better smoke than using wood chips. Go get a bag of wood pellets (Mesquite) I found them at WalMart that's used for expensive grills Put it in a metal box (with holes of course) just underneath/or on top of your grill grate. Put a handful of pellets in and you'll have great smoke in a few minutes.The smoke will be as direct/indirect as you like.I keep a spray water bottle handy for flare-ups which will happen, of course especially with pork.

Robert

I'll offer that soaking wood chips before adding to the fire will only add steam to the environment. Pile them at the edge of the fire and they'll produce all the smoke you need.

mdemaio

I smoke/barbecue regularly. Wetting the wood, just makes controlling the temp more difficult.

LizzieMac

@SamSifton, another great recipe. I followed other reader's recommendations of dry wood, something I've been playing around with recently, too. Smoked for 15 minutes. Cooked turning regularly over the hot fire, once it caught, for a total of about 10 minutes. Then, left them on the cooler side of the grill to finish for about 10 minutes. Would love to turn the oven on and crisp them up, but that's not happening in N. Georgia this June 29. Great technique. Delicious!!

J Brown

I agree with what some other people have pointed out: don't smoke the wood chips! I've found putting them on dry, letting that white,thick smoke burn off for a moment or two, then using the clear, blue smoke they impart makes for the best use of chips. Definitely smoking wings this weekend!

Chumley

I smoke wings in my Primo Oval XL grill all the time. But finish them with barbecue sauce? Meh. I make two sauces:Standard Buffalo wing sauce, Frank's, 1 tsp red wine vinegar, 1/4 stick of butter in sauce pan. The second saucepan is jar of Hoisin sauce, a tbsp of extra crunchy peanut butter, 1/4 stick of butter, and a a couple of tablespoons of the Buffalo wing sauce. Dip the Buffalo wings 2-3 time, 5-10 min between dips, only one dip for the Hoisin wings.

mdemaio

I smoke/barbecue regularly. Wetting the wood, just makes controlling the temp more difficult.

Paulette

Try Alder wood, it is fabulous wood to smoke with

Mike

The recipe for making the barbecue sauce is missing from the publication.Will just plain hickory sauce (my favorite) do the trick?

k m boressoff

Or marinate overnight in Lapsang Suochong tea and spices,then grill ,broil or roast at 450.

elizabethmcdevitt

What other spices do you use? I like this idea using tea. Thx

Robert

I'll offer that soaking wood chips before adding to the fire will only add steam to the environment. Pile them at the edge of the fire and they'll produce all the smoke you need.

Luke S

Second that, never need to soak wood, ever.

Arnold B

Hey now, I discovered a hack for better smoke than using wood chips. Go get a bag of wood pellets (Mesquite) I found them at WalMart that's used for expensive grills Put it in a metal box (with holes of course) just underneath/or on top of your grill grate. Put a handful of pellets in and you'll have great smoke in a few minutes.The smoke will be as direct/indirect as you like.I keep a spray water bottle handy for flare-ups which will happen, of course especially with pork.

Scott McClelland

Thought this might be an interesting way to cook wings for James!

Chester

I've gotten to the place where I prefer my wings smoked now. The only thing I do different, put a nice rub on them about an hour or so before smoking.

Susan

Which rub do you recommend?

souschef

these were amazing! we spread out the coals and they cooked well but i don't think we turned the wings enough, should probably do so about 4 or 5 times with the basting to build up a nice coat.

James

A longtime favorite of mine. This can be done in a square grill. Build the fire at the back and add wood chips, with wing pieces at the front. Smoke 15 minutes or so (lid closed) then open the lid, baste the wings with sauce and move them on top of the fire. (You may need to wait a few minutes for the fire to heat up after the grill is opened.) With the lid still open, turn the wings as needed, until nicely browned. I separate the wings into single pieces, which take a little less space.

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Smoked Chicken Wings Recipe (2024)

FAQs

How long should you smoke chicken wings? ›

Regardless of what smoker you use:
  1. Maintain 250-275°F (a little higher temperature ensures better textured skin)
  2. Cook for about 1.5 hours or until the meat reaches 175-180°F.
  3. Apply smoke for at least 1 hour. I used cherry wood on these but any good smoking wood will work well.

Should I marinate wings before smoking? ›

You definitely want to use either a dry rub or marinade before you smoke your wings to impart flavor. You can use a marinade for a stickier wing, but a try rub followed by a toss in sauce after the wings are coked works too.

How do you make smoked chicken wings not rubbery? ›

Here are some ways you can prevent your smoked chicken skin from becoming rubbery:
  1. The fridge trick. ...
  2. Cook at Higher Temperatures. ...
  3. Don't Foil The Chicken. ...
  4. Don't Soak Chicken in a Brine. ...
  5. Don't Use a Pan. ...
  6. Spatchcock the Chicken. ...
  7. Rest the Chicken.
Jan 17, 2023

Should you soak wings before smoking? ›

Smoked Chicken Wing Brines

Because smoked wings stay on the grill for an hour or more, brining may help them retain moisture. You do not have to brine your wings before smoking. It is a completely optional step, and you can still make delicious, juicy wings without brining.

Should you use a water pan when smoking wings? ›

A water pan will essentially stabilize the temperature at which your chicken smokes so that it doesn't suffer from hot and cold spots. If you don't use a water pan, your chicken may smoke unevenly, which will likely have a negative impact on how juicy and crispy it is.

Why are my smoked wings rubbery? ›

If you've ever eaten smoked chicken wings, there's a good chance that you were underwhelmed with their texture. Smoking at relatively low temperatures, like the 250°F (121°C) we recommend here, makes chicken skin rubbery, flabby and, well, gross.

Do you spritz chicken wings when smoking? ›

The best time to spritz your meat while smoking is just after the bark has formed. The bark on meat generally forms about 1:30 to 2 hours into your cook. It is important to spritz the meat every half hour to 45 minutes to prevent it from drying out.

Should wings be room temperature before smoking? ›

Let the wings sit at room temperature for 15-30 minutes. Meanwhile, heat the smoker to 250 degrees F.

Can you overcook wings on a smoker? ›

Smoke the wings for 2 hours. By this time the wings should have reached an internal temperature of 165°F. If they're slightly over 165, that's fine. Any internal temp up to 180°F means the wings will still be juicy and tender when cooked low and slow on the smoker.

Should I put oil on chicken before smoking? ›

It's important to oil the food so that the meat doesn't dry out, and so that it does attract the smoke. After the chicken is brushed with a thin layer of olive oil, season lightly with a rub or simply use salt to flavor the chicken—the wood smoke is your major flavoring agent.

Is it better to marinate or dry rub chicken wings? ›

One of the best ways out there to make them truly sing is to use a dry rub. Especially when compared to marinade or a simple sauce, a dry rub is going to give chicken wings a deeper flavor, a crisp exterior, and save you all of the time waiting for them to marinate.

Do you need to flip wings when smoking? ›

No, you don't need to flip the wings while they're smoking, especially because they're only smoking for 30 minutes and over indirect heat.

What is the best binder for smoked chicken wings? ›

Smoked and flash fried chicken wings. This might be my new go to. When making these chicken wings, I like to hit them with a mayonnaise binder. Not only does this help keep your chicken wings moist, but it makes it way easier for your rub to stick.

Is it better to grill or smoke chicken wings? ›

Overall, there is no "best" option because grilling and smoking both yield delicious results! You can cut back on butter and oil and brine and season the chicken with healthy herbs and spices. We recommend smoking chicken when you have the time, as you can get a great and unique flavor this way.

Why are my smoked chicken wings tough? ›

Smoked chicken wings and rubbery skin: problems and solutions. If you've ever eaten smoked chicken wings, there's a good chance that you were underwhelmed with their texture. Smoking at relatively low temperatures, like the 250°F (121°C) we recommend here, makes chicken skin rubbery, flabby and, well, gross.

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