Smoked Chicken Wing Recipe
Ingredients
- 4 lbs Chicken Wings Separate the drum and the flat.
- 1 tbsp Salt, Pepper and Garlic Rub
Equipment
- Pellet Grill I am using my Green Mountain Grill Ledge Prime 2.0
- Pellets I am using Bear Mountain Gourmet BBQ pellets (or your preferred smoking wood)
- Instant Read Thermometer I like the Thermapen One
- Large bowl for tossing wings
Instructions
Prere The Chicken Wings
- Start by rinsing your chicken wings under cold water
- Pat them dry with paper towels and place wings on a fresh layer of paper towels.
- Add your favorite Salt, Pepper, and Garlic rub to both sides of the wings
- Let them dry for at least 30 minutes to ensure the skin is completely dry. The dry skin will help get the crispy skin on the chicken wing.
Initial Smoking Phase (30 Minutes)
- I am using Bear Mountain Savory BBQ pellets in my pellet grill.
- Place the chicken wings on the grill grates, leaving space between each wing. Smoke for 30 minutes at 200ºF, rotating as needed for even cooking. This will give the wings a smokey flavor. We are not trying to cook them completely right now.
Crisping Phase (30 minutes)
- Increase the pellet grill temperature to 450ºF. My GMG Ledge Prime 2.0 heats up pretty fast (about 7 minutes), so I leave the wings on the grill while the temperature rises. If your grill is slow, remove the wings while it warms up to 450ºF.
- Continue smoking for approximately 20-30 minutes until the internal temperature until it reaches 195ºF. I know this seems high, but I like my wings like this. You can pull them anywhere between 175ºF – 200ºF, depending on how you like them. I use the Thermapen One instant-read thermometer. Keep a close eye on the wings during this high-heat cook so you don't burn them. Watch for that golden-brown, crispy skin.
The Finishing Touch
- Remove wings from the grill. Toss your chicken wings in sauce or serve them plain. Garnish with green onions or sesame seeds and serve with dipping sauce like ranch or blue cheese dressing.
Nutrition
Hot Tip
Pellet grills are known for hot spots. Rotate the wings several times so you don’t get a few charred wings. You are striving for a golden brown crispy chicken wing.
Tips for the Perfect Smoked Chicken Wings
- Dry Wings are Critical: Don’t skip the drying step – it’s essential for achieving crispy skin.
- Temperature Control: Keep your grill lid closed as much as possible to maintain a consistent temperature.
- Even Spacing: Don’t overcrowd the grill – give each wing enough space for even cooking.
- Sauce Selection: If you are serving Hot Wing Sauce, consider serving an option that is not spicy as well. You can toss the wings in the sauce or serve it on the side.
Sauce Suggestions
- Homemade Hot Wing Sauce
- Korean Gochujang Wings
- Classic Buffalo – You can’t go wrong with Frank’s Sauce
- Honey Garlic
- Garlic Parmesan
- Sweet BBQ
- Lemon Pepper Dry Rub
Frequently Asked Questions About Smoked Chicken Wings
Can I use frozen wings?
Fresh wings work best, but if frozen, ensure they’re completely thawed and dried thoroughly. You can even try smoked chicken legs.
What if I don’t have a pellet grill?
This smoked chicken wing recipe can be adapted for other smokers or charcoal grills, but you must maintain similar temperature control.
How many wings can I smoke at once?
This depends on your grill size, but remember not to overcrowd the grill with the wings and don’t let the wings touch each other.
The Bottom Line
This smoked chicken wings recipe is a game-changer for your backyard cooking arsenal. It’s easy to make, and you can have fresh, crispy chicken wings in about an hour. The combination of low-and-slow smoking followed by high-heat finishing creates tender, flavorful, and crispy wings.
Remember to save this smoked chicken wings recipe for your next gathering – your guests will thank you! Give our deli-style roast beef a try as well. Don’t forget to tag us in your wing photos on social media, and let us know in the comments if you think the flat is better than the drum.