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My Smoked Chicken Wings are crispy, smokey, and tasty. You can serve them with sauce for more flavor or without.
Here are some delicious sauces to serve with or on the side for dipping: Garlic Parmesan Sauce, Alabama White BBQ Sauce, Sweet Chili Sauce, Honey BBQ Sauce, Honey Sriracha Sauce, and Hot Honey Sauce.
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If you want to make crispy smoked chicken wings, you'll start by brining the wings overnight. The next day, you'll heat your grill or smoker and cook your wings for 1 hour and 30 minutes until golden brown and tender.
I'm a chicken wing connoisseur. I enjoy them fried, baked, smothered, grilled, and smoked, which is my favorite summertime version. Smoked chicken wings have a perfect combination of healthy flavors.
I love to smoke whole chicken wings because I'm not about to get into a debate over flats or drums. Plus, it's easier to cook. After I wash my wings in a vinegar solution, I drop them in my herbal brine, which adds some lovely flavors.
The next day, I take them straight from the brine and grill them. In a couple of hours, I'm drowning them in BBQ sauce or my favorite wing sauce to enjoy all by myself.
Now, if I have friends and family over, I'll make enough for everybody to enjoy. Smoked chicken wings can be served as an appetizer or main course, depending on the event.
Anyway, let me teach you the delicious smoked wings recipe.
Key Ingredients
Here are the stars you'll need to make some finger-licking smoked chicken wings.
Chicken Wings
Make sure you buy some size chicken wings; you don't want to do all this work for only a little piece of smoked wings. Avoid any wings with bruises; that's a sure sign that the wings aren't fresh but frozen.
Worcestershire Sauce
Worcestershire sauce is uncommon in brines, but it's my favorite ingredient. It adds an extra kiss of umami flavor that lemon juice or vinegar can't.
Kosher Salt
It's not a brine without salt. Because of the large flake, kosher salt or another flaky salt allows you to use less salt than table salt. You'll also need some garlic powder.
Brown Sugar
A classic in brine, just like salt, a little goes a long way. The sweetness of sugar will improve the savory notes.
Herbs
You'll need some dried thyme, dried oregano, and bay leaf.
How To Make Smoked Chicken Wings
Making delicious smoked chicken wings is simple. All you have to do is season them with love and then cook them like a pit master.
Add water, worcestershire sauce, and brown sugar in a large pot over medium heat. Stir until sugar dissolves.
Cut off the heat and add the remaining ingredients. Place in the fridge overnight.
Smoked Wings on a Charcoal grill or Gas Grill
Preheat the pellet smoker to 250°F, place wings on the grill, and smoke the chicken for one hour. Flip and continue cooking for another 30 minutes until the wings are golden brown, and the tip of the chicken wing can easily be wiggled.
Let the wings rest for 6-8 minutes before serving or tossing them in your favorite barbecue sauce.
Smoked Wings on a Charcoal grill or Gas Grill
Preheat the grill to 250°F using the indirect heat method. Once the charcoal turns gray, add soaked wood chips or chunks (use a wood smoker box on a gas grill). Place wings on the grill grates on the cold side and smoke chicken wings for 1 hour; flip wings and continue cooking for another 30 minutes until golden brown and you can easily wiggle the tip of the chicken wing.
How to Store Leftover Smoked Chicken Wings
Smoked chicken wings can be stored in an airtight container in the fridge for seven days. I don't recommend freezing them because the smoke wings skin can become rubbery after thawing. To reheat, add to a 350°F/ 176°C oven for 10-12 minutes or until hot.
Pro Recipe Substitutions, Tips & Tricks
Feel free to adjust this when preparing your smoked chicken wings recipe.
- If you want to skip the brining process, I recommend you do a dry brine with your favorite dry rub. Season the chicken wings and let them set out covered at room temperature for at least an hour.
- Wings are done when they reach an internal temperature of 170°F. If you don't own a digital meat thermometer, you'll know the smoked wings are ready when you can easily move them back and forth. Also, cut the chicken, and the juices should run clear with no blood.
- Add two teaspoons of cayenne pepper or ancho chile powder to your wings if you like a little kick.
- If you can only find frozen wings. Thaw them before adding them to the brine.
- Pour some canola or vegetable oil on paper towels to wipe down the grill grates to prevent the chicken wings from sticking. Do not use olive oil. Cooking spray is also a great option.
- For crispy smoked chicken wings, dry the wings with paper towels. Then, toss the wings in a large mixing bowl or baking sheet pan in a little baking powder or corn starch before adding them directly to the grill. The baking powder will dry out the skin and leave you with crispy skin.
- Hickory chips are the most commonly used, but apple wood and cherry wood will add a superb sweet, smoky flavor. If you forget to soak your wood chips before smoking your wings. Add them directly to the charcoal grill.
- All the smokey flavor happens within the first hour of cooking.
FAQs
Here are the top questions readers have about making smoked chicken wings.
How long does it take to smoke wings at 225?
Smoking chicken wings at 225°F usually takes about 1.5 to 2 hours. For safe and delicious wings, ensure they reach an internal temperature of 170°F.
Do you need to flip wings on a smoker?
Flipping the wings halfway through the smoking process helps ensure they cook evenly and get that nice, smoky flavor in every bite.
Should you soak wings before smoking?
Soaking chicken wings in brine before smoking is a great way to add flavor and moisture and get tender meat. However, you don't have to brine them to get good wings.
What is the best temperature to smoke wings?
The best temperature to smoke wings is 250°F. This allows them to cook slowly, absorb plenty of smoky goodness, and stay juicy. I don't like to increase the temperature to prevent the wings from burning out, so go low and slow to produce yummy and tender chicken wings.
Can you overcook wings on a smoker?
Yes, it's possible to overcook wings in a smoker, making them dry and tough. To avoid overcooking, keep an eye on the internal temperature and aim for 170°F-180°F for juicy smoked chicken wings.
How to get crispy wings on a smoker?
To get crispy wings on a smoker, pat them dryand toss them in your dry rub with equal parts of baking powder or cornstarch. Both will dry out the wings and leave you with crispy skin.
Should you use a water pan when smoking wings?
A water pan can help maintain moisture and stabilize the temperature inside the smoker. This is especially useful if you're smoking the wings at a lower temperature for an extended period.
Can smoked wings be pink?
Yes, smoked wings can sometimes have a pinkish hue near the bone due to the smoking process. As long as they reach an internal temperature of 170°F, they are safe to eat.
More Chicken Wings Recipes
You'll want to try these out if you're a wing lover!
- Honey Sriracha Wings
- Honey BBQ Wings
- Southern Fried Chicken Wings
- Cajun Ranch Chicken Wings
- Honey Garlic Chicken Wings
- Asian Chicken Wings
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Read the recipe before you start, and wash and dry your chicken wings.
Step 2: Measure your everything out.
Step 3: Follow the recipe and prepare the most delicious smoked chicken wings you've ever made.
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📖 Recipe
Smoked Chicken Wings
Ingredients
- 8 cups cold water
- ¼ cup worcestershire sauce
- ¼ cup kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon coarse black pepper
- 1 ½ teaspoons granulated garlic powder
- ¾ teaspoons dried thyme
- ¾ teaspoons dried oregano
- 2 cups ice
- 1 bay leaf
- 4 lbs. whole chicken wings rinsed
- 2-3 cups of your favorite barbecue sauce
Instructions
- In a medium pot over medium heat add water, worcestershire, salt and brown sugar stir until sugar dissolves. Cut off heat and add black pepper, garlic powder, dried thyme, dried oregano, ice, bay leaf and wings. Place in the fridge overnight.
- If you’re planning on not serving the wings with any sauce. Dry them off and season on both sides with your favorite all-purpose seasoning.
Smoked Wings on a Charcoal grill or Gas Grill
- Preheat the grill to 250°F using the indirect heat method. Once the charcoal turns gray, add soaked wood chips or chunks (use a wood smoker box on a gas grill). Place wings on the grill grate on the cold side and smoke chicken wings for 1 hour; flip wings and continue cooking for another 20-30 minutes until golden brown, and you can easily wiggle the tip of the chicken wing. Rest wings for 6-8 minutes before tossing and serving them in your favorite wing sauce.
Smoked Wings on a Pellet Smoker
- Preheat the pellet smoker to 250°F, place wings on the grill, and smoke the chicken for one hour. Flip and continue cooking for another 20-30 minutes until the wings are golden brown, and the tip of the chicken wing can easily be wiggled. Let the wings rest for 6-8 minutes before serving or tossing them in your favorite barbecue sauce.
Notes
- If you want to skip the brining process, I recommend you do a dry brine with your favorite dry rub. Season the chicken wings and let them set out covered at room temperature for at least an hour.
- Wings are done when they reach an internal temperature of 170°F. If you don't own a digital meat thermometer, you'll know the smoked wings are ready when you can easily move them back and forth. Also, cut the chicken, and the juices should run clear with no blood.
- Add two teaspoons of cayenne pepper or ancho chile powder to your wings if you like a little kick.
- If you can only find frozen wings. Thaw them before adding them to the brine.
- Pour some canola or vegetable oil on paper towels to wipe down the grill grates to prevent the chicken wings from sticking. Do not use olive oil. Cooking spray is also a great option.
- For crispy smoked chicken wings, dry the wings with paper towels. Then, toss the wings in a large mixing bowl or baking sheet pan in a little baking powder or corn starch before adding them directly to the grill. The baking powder will dry out the skin and leave you with crispy skin.
- Hickory chips are the most commonly used, but apple wood and cherry wood will add a superb sweet, smoky flavor. If you forget to soak your wood chips before smoking your wings. Add them directly to the charcoal grill.
- All the smokey flavor happens within the first hour of cooking.
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