There’s something undeniably satisfying about biting into a perfectly smoked chicken wing. That crispy skin, the deep, smoky flavor infused all the way to the bone, and the tender juiciness inside—it’s comfort food that knows how to make an impression. Whether you’re hosting a backyard BBQ, gearing up for game day, or just indulging in a meaty snack, smoked chicken wings deliver bold flavor with minimal effort.

Using a smoker or even a grill with wood chips, this recipe elevates classic wings with layers of smoky goodness. The low and slow method ensures they’re evenly cooked, while a spice rub adds depth and dimension. No sticky sauce needed unless you’re feeling adventurous—these wings are all about that rich, charred taste that speaks for itself.

What Kind of Wood Should I Use for Smoking Chicken Wings?

The type of wood makes a big difference in the final flavor of your wings. Fruit woods like apple or cherry offer a subtly sweet, mellow smoke that pairs beautifully with chicken. For a stronger profile, go for hickory or pecan—they bring a richer, more traditional barbecue flavor. Mesquite can be overpowering for chicken, so use it sparingly or in combination with lighter woods.

Ingredients for the Smoked Chicken Wings

Chicken Wings
The star of the show. Look for fresh, whole wings that you can separate into flats and drums for even cooking.

Olive Oil
Acts as the binding agent for the rub and keeps the wings moist during the smoke.

Smoked Paprika
Adds a smoky, earthy depth even before the wings hit the smoker.

Garlic Powder
Brings a savory richness to the spice blend.

Onion Powder
Enhances the umami factor and rounds out the flavor.

Brown Sugar
A touch of sweetness that balances the spices and promotes caramelization.

Salt & Black Pepper
Essentials for seasoning. Kosher salt and freshly ground pepper are ideal.

Cayenne Pepper (optional)
For a spicy kick, adjust to taste.

Your Choice of Wood Chips
Apple, cherry, pecan, or hickory—choose based on your flavor preference.

How To Make the Smoked Chicken Wings

Step 1: Prep the Wings

Pat the chicken wings dry with paper towels to ensure crisp skin. Trim off any excess skin or tips if desired. Place them in a large bowl.

Step 2: Season Generously

Drizzle olive oil over the wings and toss to coat evenly. In a small bowl, mix together smoked paprika, garlic powder, onion powder, brown sugar, salt, pepper, and cayenne (if using). Sprinkle the rub over the wings and toss until they’re fully coated.

Step 3: Fire Up the Smoker

Preheat your smoker to 225°F. Add your preferred wood chips to the smoker box or directly onto the coals if using a charcoal grill. Let it smoke until the temperature stabilizes.

Step 4: Smoke Low and Slow

Place the seasoned wings on the smoker grate in a single layer. Close the lid and smoke for about 2 hours, or until the internal temperature reaches 165°F. Flip the wings halfway through for even cooking.

Step 5: Finish with Heat (Optional)

For extra crispiness, transfer the smoked wings to a preheated grill or broiler for 2-3 minutes per side until the skin is browned and slightly charred.

Step 6: Rest and Serve

Let the wings rest for 5 minutes before serving. This helps the juices redistribute and keeps the meat tender. Serve with dipping sauce or enjoy them as-is for the pure smoky experience.

How to Serve and Store Smoked Chicken Wings

Smoked chicken wings are best enjoyed hot off the smoker while the skin is crisp and the smoky aroma is still fresh. Serve them on a platter with classic sides like coleslaw, potato salad, or grilled corn on the cob. Want to dip? Ranch, blue cheese, or a tangy BBQ sauce make perfect companions.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, place them in the oven at 350°F for about 10 minutes to maintain crispiness. Avoid microwaving if possible, as it can make the skin rubbery.

Frequently Asked Questions

How long do I smoke chicken wings?

Typically about 2 hours at 225°F. Always check that the internal temperature reaches 165°F.

Can I use frozen wings?

Yes, but thaw them completely and pat them dry before seasoning and smoking.

Do I need to brine the wings first?

Brining is optional. It can add moisture and flavor, especially if you have time to plan ahead. A simple saltwater brine for 2-4 hours works well.

What’s the best wood for smoking chicken?

Apple and cherry for mild sweetness; hickory or pecan for a deeper, bolder flavor.

Can I finish them in the oven instead of the grill?

Absolutely. A quick broil in the oven works great to get that final crisp on the skin.

Are smoked wings spicy?

Not unless you want them to be. Adjust the cayenne or add hot sauce if you like heat.

Want More Appetizer Ideas?

If you love these smoky, flavor-packed wings, you might also enjoy these crowd-pleasing bites:

• Taco Ranch Bites that bring a zesty kick in a poppable size.
• Deep Dish Pizza Cupcakes for a cheesy handheld twist.
• Air Fryer Spicy Buffalo Chicken Wraps if you’re craving bold heat with a lighter crunch.
• Creamy Boat Dip (Rotel Ranch Dip) as the perfect smoky wing pairing.
• Mississippi Sin Quiche for a rich, creamy indulgence baked into every slice.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest party food board so you can bring the smoke to your next cookout.

And when you make them, let me know how they turned out! Did you go with applewood or hickory? Any sauces or dry rub tweaks?

I love hearing your spins and seeing your creations. Got a question? Drop it below—we’re all here to master the smoke together.

Smoked Chicken Wings

Author: Olivia McKenney
Total Time: 2 hours 15 minutes

Yield: Serves 4-6

Print Recipe

Description

Smoked Chicken Wings are a flavor-loaded appetizer that combines crispy skin with tender meat and a rich smoky aroma. Perfect for game days, backyard BBQs, or anytime you need a savory bite, these wings are seasoned with a sweet-spicy rub and slow-cooked over wood chips for a next-level taste experience.

Instructions

Pat wings dry and trim as needed. Place in a large bowl.
Drizzle with olive oil and toss to coat.
In a separate bowl, mix paprika, garlic powder, onion powder, brown sugar, salt, pepper, and cayenne.

Sprinkle spice mix over wings and toss until well coated.
Preheat smoker to 225°F and add wood chips.
Arrange wings on smoker grate and cook for about 2 hours, flipping halfway.

Ensure internal temperature reaches 165°F.
Optional: Transfer wings to grill or broiler for 2-3 minutes per side to crisp the skin.
Let rest for 5 minutes before serving.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Appetizers