Smoked Chicken Wing Recipe: Crispy, Smokey and Delicious

My smoked chicken wing recipe strikes the perfect balance between smoky flavor and crispy skin, making them an irresistible addition to your grilling repertoire. Please note that I called these Smoked Wings and not Buffalo Wings. New Yorkers take wings very seriously, and Buffalo wings are deep-fried, while my wing recipe calls for smoking the chicken wings. My brother-in-law Bill is from NY, and he is that wing fanatic who secretly judges you for liking flats instead of drums or ranch dressing instead of blue cheese.

Why This Smoked Chicken Wings Recipe Works

The key to a good smoked chicken wing is ensuring the skin is crispy, and the meat is flavorful. The secret to these incredible smoked chicken wings lies in the two-stage cooking process. I start with a low-and-slow smoke to infuse that fantastic flavor, then crank up the heat to achieve that perfectly crispy skin everyone loves. Let’s dive into how to make these amazing wings step-by-step.

Ingredients for Smoked Chicken Wings

• 4 lbs Fresh chicken wings
• Your favorite seasonings (I use a Salt, Pepper, and Garlic blend).
• Your favorite wing sauce (or make our homemade hot wing sauce)

Equipment Needed

• Pellet grill – I am using my Green Mountain Grill Ledge Prime 2.0
• Bear Mountain Gourmet BBQ pellets (or your preferred smoking wood)
• Paper towels
• Instant Read Meat thermometer – I like the Thermapen One
• Large bowl for tossing wings

Smoked Chicken Wing Recipe – Step by Step

Preparation (30+ minutes)

• Start by rinsing your chicken wings under cold water (if you want to). I am a chicken washer, and I had no idea that this was so controversial. You can decide for yourself.
• Pat them dry with paper towels.
• Place wings on a fresh layer of paper towels.
• Add your favorite Salt, Pepper, and Garlic rub to both sides of the wings. I use the Kinders “The Blend”.
• 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.
• Dry Wings = Crispy Wings. If you can’t wait 30 minutes, you can do what Susie does over at HeyGrillHey and toss the wings in a plastic bag with a couple of tablespoons of baking powder and a teaspoon of salt. The baking powder will remove the moisture from the wings.
• Use this drying time to preheat your grill to 200ºF.

Initial Smoking Phase (30 minutes)

• Load your hopper with Bear Mountain Gourmet BBQ pellets or your favorite pellets.
• 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 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 immediately in your favorite sauce.
• Serve while hot and crispy.
• You can garnish them with green onions, chives, or sesame seeds. (optional)
• You can serve them alone or with the traditional celery and carrot slices.
• Be sure to have some ranch and blue cheese dressing on hand.

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
• 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.

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! 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.