Crispy Smoked Chicken Wings Recipe (Pellet Smoker)
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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. If you love a smoky flavor with your cooked wings, this is the recipe for you!
A simple rub is all you need to pack these smoked wings with a mouthful of flavor.
These make the best chicken wings, and you can cook them on a charcoal grill, gas grill, or a pellet smoker.
What I love about this chicken wing recipe is that it makes the best wings every single time.
You can also enjoy that smoked flavor, or add wing sauce as well. That’s a great thing!
Some people prefer buffalo style wings, while others may like BBQ sauce or hot sauce.
I’m all about buffalo sauce as my sauce of choice, but after I eat them that way for the first time, I like to change things up!
Be sure to follow the cooking time and directions on the recipe card below so that you get juicy wings.
A lot of people will just “wing” it when it comes to the smoke time, but there is a method to the madness!
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.
Looking for more delicious smoker recipes? I’ve got plenty of options for all your favorite meats like chuck roast, tri tip, turkey legs, and even salmon!
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!
Serving Suggestions
While these smoked wings have plenty of flavor on their own, you can’t go wrong with a dipping sauce! Try ranch, barbecue, honey mustard, or a trio of all three.
To make a meal out of it, add any number of cookout side dishes from potato and pasta salads to corn on the cob and fresh fruit.
You could even throw together some mixed greens, veggies, and your favorite dressing if you prefer to keep it simple.
Dont forget to ask people what they like! Some like to add garlic powder as a topping, while others will want to dip their wings in bleu cheese dressing or ranch dressing.
It’s all about having your favorite sauce and going for it! Just keep the paper towels handy!
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.
It can, depending on how you cook them! Just be sure that you pay attention to the steps on the recipe card, and don’t overcook the chicken. If you do, you’ll have rubbery skin and chicken wings that will be dried out.
I like to use an instead-read thermometer to make sure that the internal temperature of the wings gets to 165 degrees, meaning the chicken is done cooking and safe to eat. Keep this in mind the next time that you make these delicious chicken wings!
Enjoy!
With love, from our simple kitchen to yours.
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Other Smoker Recipes
Crispy Smoked Chicken Wings Recipe (Pellet Smoker)
Ingredients
- 5 pounds chicken wings, flats and drumettes (fresh or thawed)
- 2 tablespoons olive oil
- 1/2 cup TSRI Sweet BBQ dry rub
Instructions
- 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!
Nutrition
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 April 2024
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This is one of the quickest smoker recipe’s I’ve found. The chicken always comes out perfectly done, not too overdone and chewy. This will get me to use my smoker more!