These smoked chicken wings are coated in a sweet and savory spice rub then smoked until tender. Add a coating of barbecue sauce and you’ve got an amazing appetizer or meal option with very little effort.
I used my electric smoker to make these chicken wings for a party, and everyone devoured them! These wings couldn’t be any easier to make – all it takes is about 5 minutes of prep time, then the smoker does the rest of the work.
We’ve been using our new smoker every week, and this time we made some smoked chicken wings. These wings are so packed full of flavor, we couldn’t stop eating them! I’m definitely serving these chicken wings at our next game day party.
How do you smoke chicken wings?
This is a simple yet satisfying recipe. Chicken wings are coated in a homemade sweet spice rub, then smoked until cooked through. After your wings are ready, brush on some BBQ sauce and you’re ready to eat!
This recipe calls for my homemade spice rub and BBQ sauce. It really is worth the extra effort to make these yourself rather than using store bought condiments. That being said, if you’re in a pinch, you can use a store bought rub and barbecue sauce and still get good results.
What temperature do you smoke chicken wings at?
I smoke my chicken wings at 250 degrees F in an electric smoker. You can also try smoking your wings at 225 degrees F, but be aware the cook time will likely change.
How long does it take to smoke chicken wings?
It takes approximately 2 hours to smoke chicken wings at 250 degrees F. It’s always best to use a thermometer to check the internal temperature of your chicken to make sure it’s done. Chicken is done when a thermometer inserted into the thickest part registers 165 degrees F.
What type of wood is best for smoking chicken?
I typically use apple wood for my smoked chicken. It’s readily available and adds a bit of sweetness to the meat. Other great choices are hickory, cherry wood or maple wood.
Tips for smoked chicken wings
- Be sure to buy the party style chicken wings, which are already cut into segments. If you can’t find party wings, you can buy full sized wings and cut them into pieces yourself.
- Generally speaking, smoked chicken does not have crispy skin because it’s cooked at such a low temperature. I prefer crispy skin, so I place my pan of chicken wings under the broiler for a few minutes to crisp up the skin.
- I think these smoked chicken wings are fabulous as-is, but if you want to serve them with a dip, free free! Ranch would be a great choice.
Whether you’re a seasoned smoker cook or just starting out, these chicken wings are a great choice. They’re low on prep time, but huge on flavor!
More chicken wing recipes
Smoked Chicken Wings
- Preheat your smoker to 250 degrees F. Load the smoker with apple wood, cherry wood or hickory chips.
- Coat the chicken wings with the spice rub and place in the smoker.
- Cook for 2 hours, refilling wood as needed, or until the internal temperature of the chicken wings registers 165 degrees F with a thermometer.
- Transfer the chicken wings to a sheet pan.
- Optional: Preheat the broiler. Place the sheet pan of wings under the broiler and cook for 3-4 minutes or until skin is crispy.
- Brush the wings with the BBQ sauce and serve.