Crispy Smoked Chicken Wings Recipe
No party is complete without a platter of these crispy smoked chicken wings with all the fixings! After cooking low and slow for the perfect smoky flavor, these wings are blasted with a blaze of heat to ensure you get that crispy skin everyone loves — talk about one crowd-pleasing party snack.
How to Make the Best Crispy Smoked Chicken Wings
There’s nothing quite like the smoky, crispy goodness of smoked chicken wings fresh off the grill. This recipe delivers that restaurant-quality flavor right in your own backyard, with a technique that combines low-and-slow smoking with a high-heat finish to achieve perfectly crispy, flavorful wings that’ll have everyone coming back for more.
The secret to these wings is the dry brine and the two-stage cooking process. By letting the wings sit with salt in the fridge for 24 hours, you draw out moisture and help the skin crisp up beautifully. Then, smoking them low and slow at 250°F for two hours infuses that authentic smoky flavor, followed by a quick blast of high heat to get that crispy exterior that everyone loves.
Perfect for game day, backyard barbecues, or any gathering where you need a crowd-pleasing appetizer, these smoked chicken wings are always a hit. Serve them with classic ranch or blue cheese dressing, fresh celery and carrot sticks, and your favorite sauce for dipping—or keep them plain to let that beautiful smoky flavor shine.
Crispy Smoked Chicken Wings
No party is complete without a platter of these crispy smoked chicken wings with all the fixings! After cooking low and slow for the perfect smoky flavor, these wings are blasted with a blaze of heat to ensure you get that crispy skin everyone loves — talk about one crowd-pleasing party snack.
Ingredients
Wings & Seasoning
For Serving
Instructions
Prepare Wings
- Trim off the wing tip. Locate the knob-like bone at the bottom of the drumette. Cut right underneath that bone to separate the drumette and flat into two pieces. Repeat for all wings.
- Pat the wings dry with a paper towel. Sprinkle the skin with salt. Place in the refrigerator uncovered for at least eight hours and up to 24 hours to dry brine. For best results, 24 hours is recommended.
Season & Smoke
- Stir together the baking powder, chili powder, brown sugar, garlic powder, black pepper, smoked paprika, onion powder, cayenne pepper, ground cumin and mustard powder in a small bowl. Remove the wings from the refrigerator and toss with the baking powder mixture to coat evenly.
- Place the wings skin-side up on a greased wire rack in a baking sheet, ensuring that the wings don't touch to avoid overcrowding. Let the wings sit at room temperature for 15-30 minutes. Meanwhile, heat the smoker to 250 degrees F.
- When the smoker reaches temperature, place the baking sheets in the smoker with a water pan. Close the lid and smoke for two hours.
Finish & Serve
- Remove the wings from the smoker and crank up the heat to 400-425 degrees F. As the smoker heats, brush the wings with olive oil. When the smoker reaches 400 degrees F, place the wings back in the smoker and let the wings finish smoking until they hit an internal temperature of at least 175 degrees F, though they can go up to 180-200 degrees F for the meat to easily fall off the bone. This should take about another 20-30 minutes.
- Remove the wings from the smoker, allow them to rest for five minutes and then toss with your favorite sauce if desired. Serve with ranch or blue cheese dressing, celery and carrot sticks. Enjoy!
Notes
- Dry brining for 24 hours produces the crispiest skin.
- Internal temperature should reach at least 175°F for food safety.
- Adjust heat based on your smoker type and weather conditions.