Smoked Chicken Wings

Once you try these easy smoked chicken wings, you won’t want to eat wings any other way. They are smoky, spicy, crispy, and incredibly tender—everything you could possibly want in a wing.

Are you craving something spicy, irresistibly crispy, and smoky? This smoked chicken wings recipe is exactly what you’re looking for. These smoked wings on a Traeger have everything you love about hot wings—only better. 

Unlike traditional methods, smoking brings out the best in chicken wings—moist on the inside, crispy on the outside, and layered with just the right balance of spice and smoky flavor. You won’t find a better flavor than smoking your hot wings. No oven or fryer can replicate that deep, rich flavor. 

So, the smoke is not just a part in this recipe; it’s key to getting that signature flavor!

These smoked wings will become a crowd favorite, whether you use a Traeger, Pit Boss, or any other pellet grill. The best part is that they can be served plain, tossed in sauce, or right off the grill for weekday dinners, game days, or parties.

Are you ready to learn how to make the best smoked chicken wings? Let’s fire up the smoker.

Why You’ll Love this Easy Smoked Wings Recipe

• Packed with smoky, savory goodness.
• Crispy on the outside and juicy on the inside.
• No marinating required…. So, no wait! Just season, smoke, and enjoy.
• Great for game day or backyard BBQs.
• Highly versatile and customizable.

Smoked Wings Ingredients 

Chicken Wings: I’m using 4 pounds of party wings, flats, and drumettes separated. But there’s no restriction on how many crispy wings you can smoke. Try it with different chicken cuts as well.

Dry Rub Ingredients for Wings 

• baking powder
• paprika
• garlic powder
• onion powder
• chile powder
• dried Italian seasoning
• salt
• ground black pepper

Pro Tip: Adding a bit of baking powder to the rub helps draw out moisture and leads to crispy-smoked chicken wings without needing to deep-fry. 

Dry Rub Flavor Variations

You can play around with the spices to create and achieve your favorite palate. Here are some options to try:

• Lemon Pepper Rub: Lemon zest or lemon pepper seasoning, black pepper, garlic powder, onion powder, and salt.
• Herby Rub: Dried rosemary, thyme, garlic powder, onion powder, lemon zest, black pepper, salt.
• Spicy Cajun Rub: Paprika, cayenne, thyme, oregano, garlic powder, onion powder, black pepper, salt.
• Mexican-Inspired Rub: Ancho chili powder, cumin, smoked paprika, oregano, lime zest, garlic powder, salt.
• Smoky BBQ Rub: Brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne.

Unlike wet marinades or heavy sauces, a good dry rub for smoked chicken wings penetrates deeply into the meat, providing layers of flavor that intensify in the smoke.

Optional Finishing Touch: Toss in your favorite BBQ or hot sauce after smoking.

How to Make Smoked Chicken Wings

1. Drain and pat the wings dry with paper towels. Preheat the smoker to 180º F.
2. Stir together all remaining ingredients in a medium bowl to prepare the dry rub.
3. Sprinkle the wings with the dry rub and toss to coat them evenly.
4. Place the seasoned chicken wings directly on the grates of the preheated smoker grill. Close the lid and smoke the wings for 30 minutes.
5. Increase the smoker grill temperature to 350º. Rotate the wings and continue smoking until crisp and the internal temperature reaches 165°F (or 180°F for crisper wings), about 30–40 minutes.
6. Remove the smoked wings and serve as is, or toss with your favorite wing sauce, such as Buffalo, Teriyaki, or Parmesan Garlic.

Why Use Low Heat First, Then Finish with Higher Heat?

For this smoked chicken wings recipe, the two-stage cooking technique is the key to achieving the perfect wing texture.

First Low Heat = Juicy Inside 

Starting with a low temperature (around 180ºF) allows the wings to cook slowly and retain all of that rich, smoky flavor without drying out. This also gives collagen and connective tissue time to soften, which makes the meat juicy and tender instead of dry and stringy. This is especially crucial for skinless wings, as they are prone to drying out and are more exposed than skin-on wings.

High Heat Finish = Crispy Exterior

After the wings are cooked through and smoky, turning the heat up to about 350°F helps remove moisture from the surface, leaving the exterior crisp and browned. Plus, it gives the outside caramelization, which is what gives your dry rub smoked chicken wings its tasty, golden crust.

Tips for Smoking Wings

• You can start smoking right away, which makes the smoked wings recipe quick and easy. No need to let the wings sit or chill with the baking powder and dry rub (some recipes suggest overnight, but I tried both ways, and it didn’t make a significant difference in the flavor or texture).
• Since you’re starting with a low heat, you also don’t need to bring the wings to room temp, which saves time.
• Since a smoker uses indirect heating, it’s not required to flip the wings. However, you can if there are any uneven hot spots on the grill or browning.
• Don’t skip baking powder. It helps draw out moisture and raises the pH of the meat’s surface, accelerating browning and creating a crispy, golden exterior.
• To make them even more crispy, you can broil them after you add the sauce. This or an air fryer is also the best way to reheat them.

Frequently Asked Questions 

What Type of Chicken Wings to Use for Smoking?

Use fresh, whole chicken wings, cut into drumettes and flats, and remove the tips before smoking. You can also use wingettes or both (drumettes and wingettes); just keep them separate if you do. 

Larger chicken pieces, such as thighs or drumsticks, can also be used, although they will require somewhat more cooking time. To ensure that the wings cook evenly and maintain their juicy texture throughout the long, slow smoking process, look for evenly sized, meaty wings.

Smoked Wings Temperature

For the best Traeger smoked chicken wings, use a two-stage method to smoke chicken wings for an excellent flavor-to-crispiness balance. First, for 30 minutes at 180°F, and then, for the final 30–40 minutes at 350°F.

How Long to Smoke Wings?

To perfectly done smoked chicken wings, I recommend cooking first at a low temperature (180°F) for 30 minutes and then raising the temperature to 350°F and cooking for 30-40 minutes.

As the smoking duration may vary according to your heat, it’s best to go by the interior temperature of the wings (which should be 165 degrees Fahrenheit).

Do I Need to Marinate Wings Before Smoking?

No, marinating isn’t necessary. While some recipes suggest letting the wings rest with the dry rub overnight, I tested both methods and found little difference in flavor or texture. You can season and smoke them right away, making this smoked wings recipe quick, easy, and delicious.

Should I Use Baking Powder for Smoked Chicken Wings?

Yes, especially if you are looking for crispy chicken wings. Even without frying, baking powder improves browning and creates a crispier texture by drawing out moisture and raising the surface’s pH. Just be sure you use aluminum-free baking powder to prevent any bitter flavor.

What Type of Wood Pellets to Use for Smoked Wings?

Best Wood for Wings That Are Smoked. I like smoking my wings using apple wood chips, but I also believe that hickory or cherry wood work well. They provide great flavor and are versatile woods for smoking.

Can I Smoke Wings Without a Smoker?

Use a wood-fired grill, such as a pellet grill, or a charcoal grill with a thermometer to smoke the wings evenly.

Can I Use an Electric Smoker for Wings?

Yes! Smoked chicken wings can be made using an electric smoker. Electric smokers are an excellent way to achieve that lovely smoky flavor.

How to Smoke Wings on a Gas Grill? 

This can be done without a pellet or electric smoker. For gas, only turn on about half of the burners to high, then place the chicken wings on that part of the grill that’s not heated. This will use indirect heat to smoke the wings. For the smoke flavor, use a smoke box with wood pellets over the lit burners. Alternatively, you can wrap wood pellets in foil with pierced holes over the grill to add smoke.

How Much Smoke Should You Use?

Depending on how smoky you want your smoked chicken wings to be, I usually make one or two wood rounds. Keep the smoke going for at least 10-15 minutes, but for maximum smokiness, keep it going for at least 60 minutes.

Additionally, wood that has been soaked in water will produce better results because it can steam up and remain in the smoker for a longer time.

Sauces for Serving Smoked Wings

With their rich, smoky flavor, smoked chicken wings go well with the following delectable sauces:

• Buffalo sauce: A tangy, spicy sauce made with hot sauce, butter, and vinegar.
• BBQ Sauce: Pick a sauce that goes well with your wing rub, whether it’s sweet, smoky, or spicy.
• Honey Garlic Sauce: A sweet, sticky glaze with a strong garlic flavor.
• Maple Chipotle Sauce: It combines smoky chipotle spiciness with sweet maple syrup.
• Gochujang Wing Sauce: A spicy and sweet sauce made with Korean chili sauce, soy, garlic, and honey.
• Spicy Mango Habanero: A luscious tropical sauce with a powerful kick.
• Garlic Parmesan Sauce: This savory, cheesy, and buttery sauce is perfect for those with milder palates.
• Alabama White Sauce: A unique barbecue sauce that complements smoked wings and has a tart mayo base.

So many great options. Isn’t it amazing?

These smoked chicken wings can be served drizzled, tossed in sauce, or with sauces for dipping on the side.

I hope you enjoy the smoked chicken wings. Let me know if you make it. I’d like to know what wood you’ve decided on, what sauces you like, and what seasonings you used.

Check Out My Other Popular Grilled and BBQ Recipes

• Grilled London Broil
• Grilled Pork Chops
• Grilled Ribeye Steak
• Flank Steak with Chimichurri Sauce
• Grilled Carne Asada
• 321 Smoked Ribs
• Grilled Keto Buffalo Wings
• Grilled Pork Tenderloin
• Honey BBQ Baked Chicken Drumsticks

Want more wings recipes? Try my classic dry rub Air Fry Chicken Wings or Air Fry Buffalo Chicken Wings.

Smoked Chicken Wings

Written by Matt | Plating Pixels

These easy Smoked Chicken Wings are smoky, spicy, crispy, and incredibly tender—everything you could possibly want in a wing.

5 from 6 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Appetizer, Chicken, Dinner

Cuisine American

Servings 4

Calories 554 kcal

Ingredients

  

1x2x3x

• 4 pounds chicken party wings flats and drumettes separated
• 1 tablespoon baking powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon chili powder

Instructions

 

• Drain and pat the wings dry with paper towels. Preheat the smoker to 180°F.
• Stir together all remaining ingredients in a medium bowl to prepare the dry rub.
• Sprinkle the wings with the dry rub and toss to evenly coat.
• Place the seasoned chicken wings directly on the grates of the preheated smoker grill. Close the lid and smoke the wings for 30 minutes.
• Increase the smoker grill temperature to 350º. Rotate the wings and continue smoking until the wings are crisp and the internal temperature reaches 165°F (or 180° F for crisper wings), about 30–40 minutes.
• Remove the smoked wings and serve as is, or toss with your favorite wing sauce, such as Buffalo, Teriyaki, or Parmesan Garlic.

Nutrition Facts

Smoked Chicken Wings

Serving Size

 

6 wings

Amount per Serving

Calories

554

% Daily Value*

Fat

 

39

g

60

%

Saturated Fat

 

11

g

69

%

Trans Fat

 

0.5

g

Polyunsaturated Fat

 

8

g

Monounsaturated Fat

 

16

g

Cholesterol

 

189

mg

63

%

Sodium

 

476

mg

21

%

Potassium

 

719

mg

21

%

Carbohydrates

 

3

g

1

%

Fiber

 

1

g

4

%

Sugar

 

0.1

g

0

%

Protein

 

45

g

90

%

Vitamin A

 

652

IU

13

%

Vitamin C

 

2

mg

2

%

Calcium

 

172

mg

17

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

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