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Smoked Chicken Wings
This easy recipe for smoked chicken wings takes just 45 minutes from start to finish! They're crispy, smoky, juicy, and perfectly seasoned.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 as main dish, 8 as appetizer
Calories: 557 kcal
Course:
Main Course , Appetizer
Cuisine:
American
Ingredients
- 4 pounds chicken wings
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- BBQ sauce optional
Instructions
- If the wings are not yet split into flats and drumettes, split them: First, cut off the wing tip by wiggling your knife edge at the joint “soft spot,” then press down firmly. Next, split the wing at the "elbow" joint, cutting through the skin to separate the small drumette from the flat portion of the wing. This joint will require more pressure than the first—again, feel for the “soft spot.” If it's not separating easily, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure.
- Place the chicken wings in a ziptop bag. Sprinkle with the baking powder. In a small bowl, stir together the salt, garlic powder, onion powder, chili powder, black pepper, and cayenne. Sprinkle over the wings. Seal the bag and toss the wings to coat them evenly. Let rest while you prepare the smoker.
- Prepare your smoker for indirect heat at 250°F—we use lump charcoal and apple wood chunks. Place the wings directly on the grill grates on the indirect portion, close the lid, and smoke for 30 minutes.
- After 30 minutes, if your smoker also functions as a grill, crank the hot zone up to 425°F to crisp the wings. If your smoker does not also function as a grill, finish cooking wings on a gas grill, preheating it several minutes befor the wings finish their 30 minute smoke time so it's good to go. Cook the wings at 425°F, flipping as needed so they cook evenly, until they reach 175°F (this will only take a few minutes).
- Remove the wing from the grill and let rest 5 minutes. Enjoy as-is or toss in warmed BBQ sauce or Buffalo sauce.
Cup of Yum
Notes
- Figure about a pound of wings per person if you're serving these as a main dish.
- TO STORE: Refrigerate leftover smoked chicken wings in an airtight container for up to 3 days.
- TO REHEAT: You can reheat your wings in the oven or an air fryer preheated to 400ºF.
- TO FREEZE: I don’t recommend freezing wings because they won’t be crispy upon freezing, thawing, and reheating. If you don’t mind this, you can store them in a freezer bag or airtight container for up to 2 months.
Nutrition Information
Serving
1(of 4)
Calories
557kcal
(28%)
Carbohydrates
4g
(1%)
Protein
45g
(90%)
Fat
39g
(60%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
8g
Monounsaturated Fat
16g
Trans Fat
0.5g
Cholesterol
189mg
(63%)
Potassium
1.021mg
(0%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
563IU
(11%)
Vitamin C
2mg
(2%)
Calcium
297mg
(30%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4as main dish, 8 as appetizer
Amount Per Serving
Calories 557
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 557kcal | 28% |
| Carbohydrates | 4g | 1% |
| Protein | 45g | 90% |
| Fat | 39g | 60% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 189mg | 63% |
| Potassium | 1.021mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 563IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 297mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.