Description
This Smoked Chicken Wings recipe delivers tender, juicy wings infused with smoky flavor and a blend of spices, finished with an optional tangy barbecue sauce. Perfectly cooked on a grill using indirect heat, these wings are crispy on the outside and flavorful throughout, making them an ideal appetizer or main dish for gatherings.
Ingredients
Scale
Wings
- 4 pounds bone-in, skin-on chicken wings (thawed if frozen, about 16-20 wings)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Optional Sauce
- 1 cup barbecue sauce (optional, for serving)
Instructions
- Soak Wood Chips: Soak the wood chips in water for at least 30 minutes prior to cooking to ensure they smolder and produce smoke rather than burn quickly.
- Prepare Smoker Box and Grill: Fill the smoker box with the soaked wood chips and place it on the grill. Preheat the grill to medium heat to begin the smoking process.
- Dry the Wings: Pat the chicken wings dry with paper towels to remove excess moisture, which helps achieve better spice adhesion and crispiness.
- Season Wings: Combine olive oil, kosher salt, chili powder, onion powder, garlic powder, and smoked paprika in a small dish. Rub this mixture thoroughly over each chicken wing to evenly coat them with the flavorful spice blend.
- Set Grill Temperature for Smoking: Turn the grill heat down to low, maintaining a temperature between 225-250°F for low and slow cooking.
- Smoke Wings on Indirect Heat: Arrange the wings over the unlit burners (indirect heat), close the grill cover, and cook for about 90 minutes. Flip the wings once halfway through to ensure even cooking and smoke penetration.
- Increase Heat for Finishing: Once the smoking time is complete, raise the grill temperature to medium-high (about 400°F) to crisp up the skin and finish cooking.
- Apply Barbecue Sauce: If desired, brush the wings generously with barbecue sauce to add a tangy glaze and extra flavor.
- Grill over Direct Heat: Move the wings over the lit burners (direct heat) and grill for an additional 10 minutes. This step crisps the wings and caramelizes the sauce, if applied.
Notes
- Use an instant-read thermometer to ensure wings reach an internal temperature of 165°F for safe consumption.
- Soaking wood chips helps create consistent smoke and prevents them from burning too quickly.
- Adjust seasoning according to taste preferences or spice tolerance.
- Barbecue sauce is optional; these wings are flavorful enough without it if you prefer.
- If you don’t have a smoker box, wrap soaked wood chips in aluminum foil and poke holes to simulate.
- Allow wings to rest for a few minutes after cooking to redistribute juices.
