Smoked Chicken Wings need just 5 minutes of prep, and the smoker does the rest! Serve these for dinner or make a double batch of crispy smoked chicken wings to feed a crowd.
A simple rub is all you need to pack these smoked wings with a mouthful of flavor.
Smoked Chicken Wings
Simply coat each piece with your favorite dry rub and cook until done! It helps to pat them dry and toss in a little olive oil first, that way the spices adhere better to the surface.
For maximum flavor in every bite, be sure to really work the seasoning into the skin.
Smoked Wings Ingredient Notes
- Chicken Wings – Look for packages labeled party style. This just means the full wing has been cut into segments, making flats and drumettes.
You should be able to find big bags in the meat department or freezer aisle.
If using frozen for this smoked wings recipe, thaw them in the refrigerator the night before.
- Oil – While it’s safe to use any variety with a high smoke point, olive oil is the way to go here.
The neutral flavor won’t interfere with the seasoning, and the viscosity is low enough for the crispy smoked chicken wings to still absorb the smoke flavor.
- Dry rub – I like using my Sweet BBQ Rub because it has a tantalizing combination of smoky, savory, and spicy flavors.
That said, this smoked chicken wings recipe will work with any kind of spice blend, so feel free to use your favorite!
You could even throw together some mixed greens, veggies, and your favorite dressing if you prefer to keep it simple.
Helpful Tips and Tricks
- Pat dry first. It’s important to start with really dry wings — it’s the key to getting them nice and crispy on the outside.
- Heat any sauces. It’s less important for dipping, but you’ll want to warm sauce if you plan on coating the smoked wings before serving.
Otherwise, the cold temperature will soften the crispy skin.
- Want crispier skin? Just before serving, place the smoked chicken wings under the broiler for a few minutes.
- Check the temp. Poultry is considered safe to eat once the internal temperature reaches 165°F.
We cooked these longer, to about 175°F, so they would be more tender.
Because of the higher fat content, smoked chicken wings won’t dry out like other cuts would.
Smoked Wings Recipe FAQ
Heat in the oven for 10 to 15 minutes at 350°F or until warmed through. Line a baking sheet with foil to prevent any sticking.
If you have an air fryer, cook for 4 minutes at 360°F plus an additional 5 minutes at 400°F.
You’ll want to use something like a Big Green Egg and set it to indirect cooking first. Heat it to 350°F, then follow the smoked chicken wings recipe directions as listed.
Be sure to soak the hunks of wood at least 2 hours before, up to overnight, instead of using pellets.
With love, from our simple kitchen to yours.
Other Smoker Recipes
Smoked Chicken Wings
- 5 pounds chicken wings, flats and drumettes (fresh or thawed)
- 2 tablespoons olive oil
- 1/2 cup TSRI Sweet BBQ dry rub
- Preheat the smoker to 250°F. Choose your favorite wood, I am using my favorite blend of oak, maple and hickory on my pellet smoker.
- Pat your chicken wings dry with a paper towel. Once they are dry, place them in a large mixing bowl.
- Drizzle the olive oil over the chicken and toss to coat.
- Sprinkle the dry rub over the wings and toss or stir until the wings are completely coated, press the rub into the skin.
- Cook for 2 hours and check the internal temperature of the wings, you are looking for 175°F. NOTE: You may want to move some of the wings around if they are getting too crispy for your liking,
- Serve and Enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2021, updated and republished May 2023
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