Truly Crispy Smoked Chicken Wings

Looking for more smoker recipes? Try smoked turkey wings, smoked beef tenderloin, smoked leg of lamb, and smoked chicken breast. No one in my family can resist a good chicken wing. Seriously, you’d think it was game night every week with the amount we consume. I, of course, like to change things up and love to bring out the Traeger smoker to make my smoked chicken wing recipe. It’s elevated the humble wing into something spectacular but with little effort.

Why I love this recipe

Perfect texture and flavor. The wings are perfectly juicy on the inside and crispy skin on the outside. They have an umami-forward smoky flavor that is truly finger-licking good. Unattended cooking. I love smoking meat because it’s a low effort with incredible results. Perfect for parties and gatherings. We eat these as a family regularly, but whenever I’m hosting, it’s my go-to method for chicken wings. No smoker is needed. I’ve tested these wings, both with and without a smoker!

Ingredients needed

Chicken wings. Try to choose wings of the same size for even cooking. I like to use a mix of wings and drumettes or just whole chicken wings. Spices. I use a mixture of paprika, garlic powder, onion powder, black pepper, chili pepper, and cumin to flavor them, and this particular blend intensifies once smoked. Brown sugar. The sweet flavor of caramelized brown sugar helps balance out the flavor of salt and all the spices. It also gives the wings those gorgeous crispy edges. Kosher salt. To taste. Barbeque sauce. To baste the chicken wings and keep them moist and flavorful. Use your favorite store-bought sauce that has the least amount of added sugar. Olive oil. Packs in the juices and helps yield extra crispy wings.

How to smoke chicken wings

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Don’t overcrowd the smoker. Adding too much wood or too much chicken in the smoker doesn’t leave much room for the smoke to circulate. I like to be conservative and leave more room than needed to be safe. You’ll know the chicken is cooked once the internal temperature reaches 165F. Always use a meat thermometer to double-check (my non-negotiable rule!). Bring the chicken wings to room temperature. Putting cold wings in the smoker results in unevenly cooked chicken. It also lowers the temperature inside. Allow the chicken wings to rest. Give the wings a few minutes of rest once you remove them from the smoker. This allows the juices to redistribute in the wings. As a result, the wings appear moist and flavorful.

Storage instructions

To store. Leftovers are best stored in the refrigerator. Transfer them into an airtight container and refrigerate for up to 3 days. The time it takes to smoke chicken wings depends on the temperature of the smoker. A good rule of thumb is when set at 250°F (121°C), wings will cook in 90 minutes. 200°F (93°C): 2 1/2- 3 hours. 250°F (121°C): 1 1/2- 2 hours. 225°F (107°C): 2- 2 1/2 hours.

Change up the wood pellets. Oak, applewood, cherrywood, pecan, and maple are milder and sweeter woods, which will make the smoked flavor a little less intense. Make them crispier. For ultra-crispy chicken wings, I sometimes add a touch of baking powder to the spice mix. Adding a leavening agent reacts with the oil and yields a crispier exterior. Add more heat. If you like some spice, add some cayenne pepper to the dry rub for a spicy kick. You could also swap out half the barbecue sauce for hot sauce. Toss through another sauce like blue cheese dressing, ranch dressing, or my hot honey sauce.

To reheat: Warm up the wings by heating them in the oven at 180C/350F until hot. To freeze: PIace the cooled wings in a ziplock bag and store them in the freezer for up to 6 months.