Crispy Smoked Chicken Wings Recipe for Juicy, Flavorful Results

Smoky, crispy-skinned, and full of flavor, these irresistible smoked chicken wings are easy to make and even easier to enjoy. Serve them plain straight from the smoker, toss them with your favorite sauce, or finish with a simple garlic butter — they truly are some of the best wings you’ll make at home.

Smoky, crispy-skinned, and flavourful, these irresistible crispy smoked chicken wings are as simple to make as they are easy to eat.

I’m from the Buffalo, NY area and I spend most of the week there, so I’m loyal to the city and its food culture. Buffalo knows how to do wings — they’re the region’s most famous culinary export.

Over the years I’ve shared many Buffalo-inspired recipes like Buffalo chicken meatballs, garlic knots, and classic game-day snacks. After frying thousands of wings in a commercial fryer, I still believe these smoked wings with crispy skin are better than any fried wing I’ve tasted. They’re simpler to prepare, easier to clean up after, and deliver outstanding flavor.

The only necessary equipment is a smoker or a grill with a smoker box. Smoker boxes are inexpensive and transform a propane grill into a smoker if you don’t own a dedicated smoker.

This guide gives you everything you need to produce reliably delicious smoked wings: crispy skin, deep smoke flavor, and juicy meat.

How to Smoke Chicken Wings

If you’re wondering whether smoking wings is complicated, it isn’t. Smoked wings require minimal hands-on time and are ideal for cooks at any skill level. The method is straightforward: low-and-slow smoking to render fat and dry the skin, followed by a high-heat finish to crisp the skin.

Traeger Smoked Wings

For convenience, a pellet smoker like a Traeger or a Traeger-style grill/smoker combo makes the process nearly foolproof because you can do every step on one piece of equipment. If you don’t have a pellet smoker, a propane grill plus a smoker box will work just fine.

Start by preheating the smoker or grill with the smoker box for about 30 minutes, smoke the wings at a low temperature to render fat, then crank the heat up to crisp the skin.

How Long to Smoke Chicken Wings

The timing is simple: about 30 minutes at low heat, then roughly 30–40 minutes at higher heat to crisp the skin. The initial low temperature helps dry the skin and render fat, which sets you up for a shatteringly crisp finish when you raise the temperature.

When you raise the heat, watch the wings and test them by gently squeezing with tongs or poking with a finger to check for crispness. Remove the wings once the skin is golden and crisp and the internal temperature reaches at least 165°F.

Smoked Wings

These are excellent served simply as smoked wings, or tossed in any sauce you prefer. For a classic Buffalo flavor, toss with a garlic Buffalo sauce. For something different, try a Korean-style ssamjang dip or a Chinese-style spicy chili crisp. For dipping, bleu cheese is the Buffalo standard, though ranch or a thick Caesar-style dip also work well.

If you want the simplest, tastiest option, toss finished wings with a little melted garlic butter and serve immediately.

What Kind of Wood is Best for Smoked Chicken?

Fruit woods are the best match for chicken. Cherry and apple add a mild, sweet smoke that complements the poultry, while maple works beautifully as well. Pecan and general hardwood blends are also good choices. Hickory can be strong for chicken, so use it sparingly if at all.

When you finish the wings over high heat, consider grilling a quick batch of shishito peppers or other snacks to round out your spread.

Smoked Chicken Wings

Toss 2 teaspoons of your chosen rub or chicken seasoning with the wings and arrange them on the smoker grate. Smoke at 275°F for 30 minutes to render fat and infuse smoke flavor.

Raise the heat to 400°F and continue cooking for about 40 minutes, or until the skin is golden and crispy and the internal temperature reaches about 165°F. Transfer the wings with tongs to a heat-proof bowl and toss with the remaining rub or seasoning.

Serve as-is, or toss with your preferred wing sauce and offer bleu cheese or ranch for dipping.

Smoked Chicken Wings

Rebecca Lindamood

Prep Time 5

Cook Time 1

Print Recipe

Smoky, crispy-skinned, and flavorful, these crispy smoked chicken wings are simple to make and delicious to eat.

Equipment

Traeger Smoker/Grill Combo
Or propane grill with a smoker box

Ingredients

1 tablespoon chicken rub or seasoning
2 pounds chicken wing portions

Instructions

Preheat the Traeger or the grill with a smoker box to 275°F for 30 minutes.
Toss 2 teaspoons of the rub or chicken seasoning with the wings and arrange them on the smoker grate. Smoke at 275°F for 30 minutes.
Raise the heat to 400°F and cook for about 40 minutes, or until the skin is golden and crispy and the internal temperature reaches about 165°F. Transfer wings to a heat-proof bowl and toss with the remaining rub or seasoning.
Serve as-is or toss with your preferred wing sauce and offer bleu cheese or ranch for dipping.