We the people love a good wing recipe, and it’s hard to top Smoked Chicken Wings. They’re juicy, crispy, and perfectly seasoned, and the process of smoking makes them un-darn-believably delicious. Listen to me now: make extra

Holy Smokes, These Wings Are Good. I’m a big fan of smoking, whether it’s Smoked Salmon, Smoked Pork Butt, or Smoked Chicken Thighs. There’s something about the slow cooking process and infusion of smoky flavor that makes meat and fish taste superlative. These smoked chicken wings are no exception!
The Perfect (Pantry) Seasoning. When it comes to seasoning these crispy wings, we keep it simple—but still incredibly flavorful. You probably have everything you need for the seasoning blend in your pantry already!
Quicker Than Other Smoking Recipes. Because wings are small, they cook much faster than something like Smoked Turkey. Instead of waiting hours for your food to be ready, these wings can be cooked and ready to eat in under an hour. Perfect for those of us who struggle with impatience!

How to Make Smoked Chicken Wings

Chicken Wings. You’ll need about 1 pound of bone-in wings per person for a main dish, less if you’re making these as an appetizer. (Can’t get enough wings? Be sure to try Air Fryer Chicken Wings too.)
Baking Powder. To make your wings extra crispy.
Dry Rub. The essential kosher salt, garlic and onion powder for savory depth, and a combination of chili powder, black pepper, and cayenne for some kick and oomph.
BBQ Sauce. Optional, if you like your wings sticky and sweet. I love my homemade Barbecue Sauce.

Coat the Wings. Prep the wings, then place them in a zip-top bag with the baking powder.

Smoke ‘em. Place the wings on the grates of a smoker preheated to 250 degrees F. Close and smoke for 30 minutes.

Grill ‘em. Turn up the hot zone to 425 degrees F to crisp the wings. (If your smoker doesn’t have this function, transfer them to a gas grill.) Cook until the wings reach 175 degrees F.

Finish. Let the wings rest for 5 minutes, then serve or toss your smoked chicken wings with sauce. ENJOY!

Buffalo Sauce. If you like your wings with a little heat, toss them in some buffalo sauce after they are finished cooking. Don’t forget the Greek Yogurt Ranch Dip for dipping!
Teriyaki. I love the teriyaki sauce in my Baked Teriyaki Salmon, which is naturally sweetened with maple syrup.
Sweet Chili Sauce. Toss your crispy smoked chicken wings with sweet chili sauce and sliced green onions.
Korean BBQ Sauce. Another tasty option is to toss your wings in a Korean BBQ sauce and sesame seeds a la these Korean Air Fryer Chicken Wings.

Coleslaw. If you’re serving them as a main dish, pair smoked chicken wings with Healthy Coleslaw.
Potato Salad. Creamy potato salad is a classic cookout side dish that pairs well with these chicken wings. Try my Healthy Potato Salad or Sweet Potato Salad with Bacon.
Macaroni and Cheese. For a comfort food dinner, serve your wings alongside Instant Pot Mac and Cheese.
Game Day Favorites. Serving your wings as a game day app? Serve them with other favorites like Hot Crab Dip and this Soft Pretzel Recipe.

Prep the Wings Correctly. If the wings aren’t split into flats and drumettes (these are often sold as “party wings”), you’ll need to do it yourself. To do this, simply cut through the joint between the two sections and discard the tips.
Give the Wings Space. They should not be touching when you put them on the smoker grates. Giving them ample space allows them to cook evenly.
Experiment with Different Woods. Different types of wood can impart different and unique flavors. I like to use apple wood, but you can also try hickory or cherry.
Monitor the Internal Temperature. Use a meat thermometer to make sure the wings reach an internal temperature of 175 degrees F for perfect doneness.
Warm Up the Sauce. If you grab a bottle of BBQ sauce out of the refrigerator, it’ll cool down your wings! Warm it in the microwave or on the stovetop first.