Is there a better food known to man than chicken wings?
Well, maybe only these smoked chicken wings. Chicken wings are the perfect finger food for watching the game with or hanging out with friends or just want an awesome TV snack!
Nothing quite beats sitting down to a big bowl of wings. They are messy, they are tasty and most important, they are easy. At my house, it’s a judgement-free zone and everyone takes full advantage of this. No cutlery, sleeves rolled up, saucy hands & saucey faces. It’s fantastic.
If it’s beer you love with your chicken, don’t miss out on my smoking beer can chicken! It’s almost as good as my wings! So lets get started and find out how to smoke chicken wings
Firstly you want to pick your type of wood. I usually use my pellet grill and I have found that hickory goes well with chicken!I also like the flavour of pecan, cherry wood and applewood with chicken
Next you need to preheat your smoker, they are all different so make sure you check out your manual.
Preheat your smoker. All smokers are different, so consult your manual for specific directions.
Pick your temperature. Most people usually smoked chicken wings at 225F, which works best I think.
Choose your smoking times. Depending on the volume and size of your wings, it can take anywhere from 2-4 hours. Always use a meat meat thermometer to check the internal temperature. Once you at at 175 F degrees your good to go!
Make them crispy! Once you have reached an internal temperature of 175 F turn up your smoker as high as it will go and really give the wings a good crisp and char
Charlies Hot Tip
To get deeeeelious smoky flavour you want to make sure your smoker isn’t leaking ANY smoke! This lead to mediocre wings (the last thing I want is so to lose my title as Wing King in my household!).
How Long To Smoke Chicken Wings
You should smoke your chicken wings for at LEAST 30 minutes at 225 degrees F. Then increase the heat to 425 degrees F for at least 45 minutes, or until the wings reach an internal temperature of 175 F.
Delicious Sauces for Chicken Wings
I love my classic buffalo sauce on my wings however I have been branching out check out some of the my favorites sauces below (there was waaay to many to list our all the recipes!)
I also saw that Meathead from Amazing Ribs did miso smoked wings! We love Asian cuisine as well as BBQ, so we are going to give those a try this summer!
Sweet and Spicy Chicken Wings Recipe
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup light brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons Kosher salt
- 2 tablespoons smoked paprika
- 1 pound of fresh or frozen wings
Hot Sauce Ingredients:
- 1/4 cup Sriracha hot sauce or your hot sauce of choice
- 1/4 teaspoon ground cumin
- 1/2 cup ketchup
- 1 small onion minced around ½ a cup
- 1 teaspoon fish sauce
- 1 tablespoon vinegar
- 2 tablespoons vegetable oil
- 2 cloves garlic finely minced
The Hot Sauce
- Add the vegetable oil, onion and garlic into a saucepan over a medium heat.
- Constantly Stir until golden brown. Be careful not to burn.
- Add the Sriracha, ketchup, fish sauce, vinegar and cumin and stir well.
- Turn down to a low heat and simmer for 3 – 4 minutes.
The Smoked Chicken Wings
- Rinse chicken wings and pat dry with paper towel thoroughly.
- In a bowl mix together all the dry rub ingredients.
- Place two or three wings at a time in a large bowl, sprinkle on the dry rub and toss & coat with the dry rub liberally.
- Place well-coated wings on a foil-lined baking sheet on top of a wire rack. Make sure to have a nice spacing between each wing. Once all wings are well-coated cover and place in the fridge for at least 8 hours. (This is not essential but helps make the wings burst with flavour and deliciously crispy.
- Once your chicken is ready for smoking. Prepare your smoker as per your manufacturer’s instructions. I like to use pecan or this recipe, it’s a nice mild wood that doesn’t overpower the star of this dish which is the dry rub. Preheat your grill to medium heat.
- Once the smoker has come to temperature, give your rested wings one last generous coating of the dry rub and pop in the smoker.
- Smoke for 30 minutes, then increase the temperature to 350°F, smoking for an additional 45 minutes.
- At this stage get out your meat thermometer and check the internal temperature of the wings. Without touching the bone you want the centre temperature to be at 165°F. If they are not yet to temperature placed back in and check again after 5 – 10 minutes.
- Once at temperature take wings out of the smoker and transfer to a large bowl and toss through a generous amount of the hot sauce. You want these wings to be dripping with this deliciously spicy sauce.
So there you have it, my super easy, delicious and spicy smoked chicken wings.
I guarantee you will turn you into the smoked chicken master at your next backyard cooking session.
For those of you who don’t like spice, you can always replace the Sriracha with your favorite mild sauce or add in more ketchup.
What your favorite chicken wing recipe?
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