Smoked Chicken Wings are one of the easiest and tastiest things that can be made by smokers. With just a handful of pantry spices, a little patience and a quick hot finish, it becomes a juicy wing that everyone reaches for.
For some great smoker aspects, check out the collection at Hey Grill Hey.
Why our recipes
The simple seasoning allows the smoky wings to truly shine. It smoked low and slowly, and was crunchy with high heat for the best texture. Serve plain or tossed with your favorite sauce. There are four options!
This recipe is perfect, even if you’re a smoker or already a backyard pitmaster. Here’s a way to lock in the smoky flavors and make them crisp as you like. Plus, everyone can get their favorite flavors, including four simple sauce options. This is the basic recipe that will always look great.
Ingredient Notes
Chicken Wings: Save time by looking for party-style wings (already separated into flats and dramets). If you are using the entire wing, you will need to separate it yourself. Olive oil: Helps with seasoning sticks and prevents the wings from drying out. Salt: Regular table salt works well. If you are replacing kosher salt, use 3/4 teaspoons instead of 1/2 teaspoon. Black Pepper: New ground gives you a special flavor, but the pre-ground also works fine. Paprika: Adds a mild, smoky flavour and colour. If you want a stronger smoky taste, you can swap smoked paprika.
Fragments of wings
The chicken wings come in three parts: a driving force, a flat, and a hint. When you buy chicken wings, you usually have a mix of dramets and flats.
Sometimes you get the whole wing. That is, all three parts are connected. It’s rare, but it can happen (we did them that way with our grocery orders!). If it becomes an entire wing, you will need to slaughter it yourself and throw away the hints.
Pellet Recommendations
As for chicken, Chef Kate’s professional pitmaster’s recommendations for pellets are either cherry or hickory. Alternatively, you can use a combination of both.
Cherry Pellet: Provides a slightly sweet, fruity smoke that doesn’t overpower the chicken. It is known for adding a reddish tint to the meat on top of a smoky flavor.
Hickory Pellet: Strong and delicious smoke. For those who like the classic barbecue flavour, hickory is the way to go.
Hickory Cherry Combination: Pellets can be combined to create the best worlds of both worlds, with the finest flavour of smoke with fruity undertones and beautiful red smoke rings of chicken.
Makeshift smoker
Turn your gas or charcoal grill into a makeshift smoker. It’s not that convenient, but it still works! Monitor grill temperature and add wood chips to maintain smoke if necessary.
Gas Grill: If the gas grill has multiple burners, lower one side and separate the other side. Place a foil pouch filled with wooden chips (drilled several holes in the foil) over a smoker box or lighting burner. Keep the chicken breast on the ineffective side for indirect cooking and close the lid. Maintains a temperature of approximately 225°F.
Charcoal Grill: Push all coal into one side of the grill. Add wood clumps or soaked wood chips directly onto the coal for smoke. Place the chicken breast on the other side for indirect cooking. Adjust the vents as needed to stabilize the temperature around 225°F.
Storage and reheating instructions
Place leftovers in an airtight container for up to 4 days.
Reheat in an oven at 375°F. Spread the wings on a baking sheet and heat for about 10-15 minutes or until warmed. This helps to maintain a crisp texture.
