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A long-time contributor to SeriouslySmoked. Jim has had a lifelong relationship with the art of grilling, passed on from his father and grandfather to him.
Annabelle is an experienced food writer and editor. She focuses on common sense, easy to replicate recipes formulated
to help keep things fresh and exciting while fitting into her day to day life as a wife and mother.
Some people say they need to be in the mood to eat chicken. However, when it comes to smoked chicken wings, you don’t need a big appetite or to be hungry in order to prepare one!
Here is my experience…….
The first time I sampled smoked wings, I was confused as to whether it was chicken or another bird with the same taste. The crispy skin of the smoked wings combined with the smokehouse flavor creates a delicacy you will live to remember.
Having fallen in love with smoking at a very young age, I have smoked chicken more than any other type of food. This is why I consider myself an expert in smoking chicken wings. I have tried several ways and found amazing tricks to achieve tender and juicy wings while maintaining the crispy crunch of the skin.
I have tried smoking chicken wings where the wings have to be dried first in the fridge before going into the electric smoker which helps in smoking the chicken thoroughly. In the other option, you can smoke and then flash fry using a turkey fryer. In either case, the results are outstanding. Most people often have a problem with smoking chicken due to their delicate skin. In these two processes, you get your crispy skin intact with mouth-melting soft chicken wings.
Today, I will show you the easiest smoked chicken wings recipe ever. I have simplified the process by reducing the preparation time and providing easily available ingredients. Moreover, the smoking process requires very few steps, and the results are awesome.
Read also: Rules when reheating chicken.
How To Smoke Chicken Wings?
Preparation Time: 10 minutes
Cooking Time: 1 hour 15 minutes
TOTAL TIME: 1 hour 25 minutes
First, get your super dry chicken wings and try patting them with paper towels to remove any moisture content, make sure to defrost your chicken first if it's frozen. There are some who choose to start the preparation process before removing moisture from the wings. This is a costly option, as it may cause the skin to peel off.
Once your wings are dry and ready, you can toss them in salt and baking powder. ( Just to clarify: Do not use baking soda) Baking powder helps to further remove any moisture that may remain on the surface.
Once you've prepared your dry wings, the next step is smoking. This step is a bit more complex than normal smoking procedures. When smoking chicken wings through flash-frying, you will have to either increase the temperature of the smoker abruptly at some point or move your chicken to a preheated oven. This will help ensure that all parts of the wings are adequately cooked.
Finally, you have to toss your smoked wings in your favorite sauce. The type of sauce you use also plays a role in the final taste. For most people, smoked or fried chicken alone does not have the right flavor. It is important to ensure that your sauce is adequately heated to avoid softening your crispy wings.
The wings that we are going to prepare in this recipe can serve up to 6 people as the appetizer. You can also serve them as a side dish for the main course.
Step 1: Prepare your chicken wings for smoking
The first step is to ensure that the wings are dry as possible. You can start by patting them with paper towels to remove any visible moisture.
After drying with paper towels, now toss your wings with baking powder on both sides and lock them in a zip-top bag for about 10 minutes.
Step 2: Prepare your smoker and smoke the wings
Once you have your wings drying in the zip-top bag, preheat your oven to about 250 degrees F. In this case, you can use your favorite wood since there is no pressure to maintain a high temperature. For smoking wood, I always use hickory for chicken smoking.
Now place the wings on the grill grates and close the lid. Smoke for about 30 minutes.
Step 3: Increase the cooking temperature
After cooking for 30 minutes, you need to increase the temperature drastically.
If possible, increase your smoker temperature to about 425 degrees and continue cooking for 45 minutes. If this is not possible, transfer your wings to a preheated oven at 425 degrees F.
Rotate the wings if you are using the grill or flip in the oven frequently until they attain an internal temperature of 175 degrees F.
Step 4: Remove from heat and grill
Once your wings attain the required temperature, remove them from the heat and serve. As mentioned above, you can toss in your preferred sauce.
This recipe offers a healthy option for those who want to eat chicken without being exposed to excess fat or cholesterol. Each serving of the wings contains 457 kCal, 2g carbohydrates, 37 g proteins, 32 g fats, 157 mg cholesterol, and 9 g fats. Given that the chicken is estimated to serve 6 people, the nutritional content may vary depending on the number of people served.
With that, you have your smoked chicken wings ready for serving. This recipe is easier and quicker than any other recipe out there. In just 1 hour, you should have your chicken ready!.
You may be wondering why it takes such a short time to smoke grill the chicken, while it takes hours for other types of grilling. In this case, we shortened the time for smoking when we drastically increase the smoker heat to 425 degrees. This approach can only be applied to chicken wings since they are naturally soft.
The main take away from this recipe is that you have to dry the wings before smoking. If you fail to do so, you may end up with a very soft, or broken skin. If you are looking for a crispy smoked chicken, you have to dry manually and do the same with baking powder.
Need to whip up something for the holidays? Read our July 4th grilling ideas guide.
It is as simple as that!