Bringing smoked, crispy, and tender chicken wings home tonight. And it’s right from your BBQ or smoker. These wings are simple and easy. One bite will have you making this recipe again and again.
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Why We Love Smoked Crispy Chicken Wings
- Dry or Wet – This is the hardest thing you have to decide. Okay, just do both. The wings are perfectly crispy and tender right off the grill. Add your favorite BBQ or hot sauce for the extra flavor.
- Smoked and Crispy – The best of both worlds done in under an hour. I used mesquite wood for its classic intense flavor.
- Simple dry rub – Three ingredients onion salt, smoked Paprika, and cornstarch. Cornstarch is the secret to smoked crispy chicken wings.
- Party and Tailgating – What is better than fresh wings? You can make a bunch in no time.
Ingredients
- Chicken wings: fresh or frozen (thawed).
- Cornstarch: aids in the crispiness.
- Onion salt: brings a subtle salty sweetness.
- Smoked Paprika: heightens the smoky flavor and a hint of pepper.
- Smoking wood: it can bring sweetness to intense flavor from mesquite.
Pro Tips for Smoked Wings
- Each type of smoking wood brings a unique flavor to this cook. Check out the “Smoking Wood” section in the Smoked Sausage post to add your own flavor to these smoked crispy chicken wings.
- Smoking the chicken wings, BBQers make sure to have the wood smoking before placing the wings on the grill grate.
- Cornstarch, a little goes a long way.
- Need more wings, use an elevated rack to nearly double the amount of wings.
Smoked Chicken Wings Recipe
1. Prepare and preheat – Unpack and dry the chicken wings. Preheat the BBQ or smoker to 250 degrees F. BBQers set up for an indirect cooking method. Combine the dry rub in a small bowl. Add the chicken into a large mixing bowl and coat with the rub.
2. Smoking and Crisping time – Place your wings on the grill grate and smoke with the lid closed. Then, increase the temperature to 400 degrees F. The wings are done in under an hour.
3. Serve and Enjoy – Once the wings’ internal temperature reaches 190 – 195 degrees F., they are done. Now the question is how to serve them, dry or wet. Heck just do both…Yum!
Continue down to the recipe card for full instructions and ingredient amounts.
Equipment
- BBQ or Smoker
- Mixing Bowls
- Instant read thermometer
- BBQ tongs
Storage / Leftovers / Rewarm
Storage – The wings can be refrigerated in an airtight container for up to 3 – 4 days. If you made a bunch you can freeze them for up to 4 months.
Leftovers – Take the meat off the bones and use it in one of our recipes:
Rewarm – The air fryer can have the wings hot and ready in about 5 minutes at 350 degrees F. You could even put them back on the BBQ before you cook something else as an appetizer. The time and temperature will vary from the air fryer but it gives you a baseline.
FAQ
The initial low-temperature smoke is 30 minutes, then the temperature increases to 400 degrees F. for another 15 – 20 minutes.
Absolutely! Just don’t add the wood and follow the rest of the recipe.
Yes. That is why I love this recipe so much. We had 15 wings, so why not have the best of both worlds? The dry is perfectly moist and crispy with a hint of the smoke flavor. The wet get all the above with the addition of your favorite BBQ or Buffalo sauce.
Oh Yeah! That is a great substitute.
Yes, 165 degrees F. is recommended, per USDA. What I have found with chicken wings is you can take them to a higher temperature to break down the connective tissue. The fat level will keep them nice and tender without drying out.
Don’t stop with the wings, give these a try.
What to serve with chicken wings
What do you think of the smoked crispy chicken wings recipe? Please leave us ⭐⭐⭐⭐⭐ in the review below and tag me @thekitchenbucketlist on Instagram, Facebook, Pinterest, and YouTube!
Smoked Crispy Chicken Wings
Equipment
- Smoker or BBQ
- Mixing Bowls
- Instant read thermometer
- BBQ tongs
Ingredients
- 1 chunk mesquite wood (Or your favorite)
- 3 lbs. chicken wings (15 pieces)
Dry Rub
- 3 teaspoons cornstarch
- 2 teaspoons onion salt
- 1 teaspoon smoked Paprika
Sauce (optional for wet wings)
- 1/4 cup BBQ sauce (coats 8 wings)
Instructions
Prepare and preheat
- Unpack and prepare the chicken wings. Ensure they are thawed (if frozen) and dry the wings with paper towels.
- Preheat the smoker or BBQ to 250 degrees F. and add smoking wood. BBQers use an indierct cooking method.
- Mix together the cornstarch, onion salt, and smoked Paprika in a small bowl.
- Place the wings in a large bowl and coat with the dry rub.
Smoking and Crisping time
- Put chicken on the preheated smoker or BBQ and smoke for 30 minutes with the lid closed.
- After 30 minutes of smoking, increase the smoker or BBQ to 400 degrees F. Leave the lid closed.
- Cook for 15 – 20 minutes, until internal temperature is 190 – 195 degrees F.
Serve and Enjoy
- Pull the wings from the smoker or BBQ. Now, it's decision time, dry or wet. This may help, the dry wings can be enjoyed right off the grill.
- If you choose to do wet/sauced wings, let them rest for 5 minutes. This will allow them to cool a bit and allow the sauce to adhere better.
- Place wings to be sauced in a mixing bowl and coat with your choice of sauce. To give you an example for the 8 wings I used a ¼ cup of BBQ sauce.
- Serve and Enjoy!
Chicken wings are my favorite! I need to make this smoked wings soon. They looks yummy!
The mesquite flavor is absolutely unreal. Thank you for sharing the recipe. New go-to for gatherings unlocked.