Amazing Smoked Chicken Wings Recipe

As a professional food blogger, I finally pulled together every step and insider trick behind my Cajun Smoked Wings, revealing the full step-by-step method and secret touches that turn them into a reliable showstopper.

I love throwing together Amazing Smoked Chicken Wings because they make every party go quiet in the best way. Theyre salty, smoky and a little sweet all at once, the chicken wings soak up smoked paprika and smoke so the skin turns crispy but still juicy inside, nobody can resist.

Folks keep asking how I get that bark and smoke flavor, and honestly I still tweak things every time, because what worked once might change, but this one is a crowd pleaser. If you like Cajun Smoked Wings or follow Grill And Smoker Recipes you’ll wanna try it, no doubt.

Ingredients

• Chicken wings: rich in protein and fat, tasty but can be high in calories.
• Baking powder: helps crisp the skin, adds no nutrients, small sodium contribution.
• Smoked paprika: smoky and slightly sweet, adds flavor and antioxidants, almost no calories.
• Light brown sugar: simple carbs, adds sweetness and caramel notes when smoke hits.
• Barbecue sauce: tangy sweet, mostly sugar and sodium, boosts flavor but adds calories.
• Wood chips: hickory apple or cherry add smoky flavor, no nutrition, choose mild or bold.
• Kosher salt: lifts flavor, essential for seasoning, watch sodium if you’re watching intake.

Ingredient Quantities

• 3 lb chicken wings
• 1 tbsp baking powder aluminum free
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp light brown sugar packed
• 1/2 tsp cayenne pepper
• 1-2 tbsp neutral oil (vegetable or canola)
• 1 cup barbecue sauce (your favorite)
• 2 cups wood chips (hickory, apple or cherry)
• 2 tbsp unsalted butter (optional)

How to Make this

1. Prep the 3 lb chicken wings: pat completely dry with paper towels, trim wing tips if you want, then split flats from drumettes or leave whole, whatever you prefer.

2. Make the dry mix: in a bowl stir together 1 tbsp aluminum free baking powder, 1 tbsp kosher salt, 1 tsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp packed light brown sugar and 1/2 tsp cayenne.

3. Toss the wings with 1 to 2 tbsp neutral oil so they are lightly coated, then sprinkle the dry mix over them and rub it in until evenly coated.

4. Let the wings rest uncovered in the refrigerator for at least 1 hour and preferably 4 hours or overnight to dry the skin and help the baking powder work its magic.

5. Preheat your smoker to 225 to 250 F. Prepare 2 cups wood chips (hickory, apple, or cherry) either soaked 20 to 30 minutes then drained or used dry depending on your smoker; add them to the smoker box or a foil packet and put it in the smoker.

6. Place wings on the smoker grate in a single layer and smoke for about 60 to 75 minutes until the skin is set and they register about 165 F. Turn once halfway through for even color and smoke.

7. While they smoke, warm 1 cup barbecue sauce and, if you like, stir in 2 tbsp unsalted butter for sheen and richness; heating melts the butter and makes the sauce spread easier.

8. In the last 10 minutes of smoking brush the wings lightly with the BBQ sauce mixture, then keep smoking so the sauce sets without burning the sugar.

9. For extra crispness, raise smoker temp to 375 to 400 F for 8 to 12 minutes or transfer wings to a very hot grill or oven at 425 F for a short blast, watching closely so the sauce does not burn; target final internal temp around 175 to 185 F for juicy, rendered wings.

10. Remove wings, rest 3 to 5 minutes, toss with any extra sauce if you want, and serve hot.

Equipment Needed

1. Smoker or grill set up for low and slow smoking, 225 to 250 F is ideal
2. Smoker box or heavy-duty aluminum foil to make a wood-chip packet
3. Instant-read meat thermometer (super important)
4. Large mixing bowl for the dry mix and tossing wings
5. Measuring spoons plus a 1 cup measuring cup
6. Long-handled tongs for placing and turning wings
7. Wire rack and rimmed baking sheet for finishing or oven blast
8. Pastry or silicone basting brush to apply the sauce
9. Small saucepan to warm the barbecue sauce and melt butter
10. Cutting board, sharp knife for trimming and plenty of paper towels

FAQ

Amazing Smoked Chicken Wings Recipe Substitutions and Variations

• Baking powder (1 tbsp): swap with a homemade mix — 3/4 tsp baking soda + 1 1/2 tsp cream of tartar (this equals 1 tbsp baking powder), or skip the powder and dry the wings in the fridge overnight for crisp skin.
• Kosher salt (1 tbsp): use fine sea salt or table salt but cut the volume if it’s fine table salt, about half the amount (so ~1/2 tbsp), or use flaky finishing salt (Maldon) sprinkled at the end instead of in the rub.
• Smoked paprika (1 tbsp): sub with sweet paprika + 1/4 to 1/2 tsp liquid smoke for that smoke note, or use chipotle powder for smoky heat (start with 1 tsp and adjust), or smoked salt in small amounts.
• Wood chips (2 cups): use smoking pellets of the same wood if you have a pellet grill, or use soaked wood chunks for longer smoke on a charcoal grill, or add 1/2 to 1 tsp liquid smoke to the BBQ sauce if you can’t smoke at all.

Pro Tips

1. Let the baking powder do the heavy lifting but dont overdo it. A light dusting raises the pH and helps the skin brown and crisp, but way too much will taste metallic and make the coating weird. Pat the wings super dry first and give them time in the fridge so the skin can dehydrate a bit, you’ll get much better crunch that way.

2. Use wood wisely. Fruit woods like apple or cherry give a sweeter, more subtle smoke while hickory is stronger and can chew up delicate flavors if you go heavy. If your smoker runs hot or the chips smolder fast, break them up into smaller handfuls and add them in batches so the smoke is steady not harsh.

3. Save some sauce and brush late. Sauces with sugar burn easy so apply thin coats only in the last minutes of cooking, then keep a bowl of extra warm sauce for tossing after they rest. Stirring a little butter into the sauce adds shine and mouthfeel but heat the sauce gently so the butter melts smoothly.

4. Blast for crisp without drying. If you want extra crisp, crank the heat up for a short blast at the end or pop them under a very hot broiler, watch every minute though because sugary sauce can go from caramelized to burnt real quick. Use a probe thermometer so you dont overcook, and let the wings rest a few minutes before eating so the juices settle.