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Smoked chicken wings are a must-make every grilling season. The smoker gives them that unbeatable combination of juicy, tender meat and rich smoky flavor, with just enough crisp on the outside. Whether you’re tossing them in sauce or serving them dry-rubbed, these smoked chicken wings always disappear fast.
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When it comes to summer grilling, I’m always going to fight for wings. Specifically: smoked chicken wings. There’s just nothing like the way that low and slow smoke turns humble chicken into crispy-skinned, juicy perfection. These wings have been a backyard staple for us for years now. They’re a guaranteed crowd-pleaser and game day hero.
Wings were one of the first things I really nailed on the smoker. I love how easy they are to throw together with just a good dry rub and some smoky heat. Sometimes I leave them dry and crispy (with sauce on the side for dipping), and other times I toss them in a generous coating of BBQ sauce.
This is the wing recipe I’ve come back to year after year. It’s easy to scale up or down, super customizable with your favorite rub or sauce, and turns out delicious every single time. So whether you’re new to smoking or you’re a certified backyard pit boss, these wings deserve a spot in your summer rotation.
Why You’ll Love This Recipe
These wings are crispy, juicy, smoky, and ridiculously simple to pull off.
- Smoky + crispy: That combo of smoky flavor and crackly skin is unmatched.
- Minimal prep: Toss the wings in rub, pop them on the smoker, and let the heat do the work.
- Customizable: Use your favorite rub, sauce, or wood chips to make it your own.
ingredients
Chicken wings: Party-style is easiest so you don’t have to break down whole wings yourself. However, if you want to save some money, you can break down the whole chicken wings yourself. It’s really easy!
BBQ chicken rub: Use your favorite store-bought version or make your own bbq chicken rub made with chili powder, smoked paprika, brown sugar, kosher salt, garlic powder, onion powder, black pepper, and cayenne pepper. It’s bold, slightly sweet, and perfect for poultry.
BBQ sauce: Totally optional, but great if you want that sticky finish. Go homemade (like this bourbon peach bbq sauce) or grab a bottle of your favorite brand.
this recipe’s must-haves
First of all, you’ll need a smoker. You can use a Traeger grill (this is what I use!), the Big Green Egg, or whatever smoker you have.
A meat thermometer is very handy to make sure the wings are cooked through.
To make it easy to transfer the wings to and from the smoker, grab tongs and a half sheet baking pan.
how to make smoked chicken wings
preheat your smoker
Preheat the wood chip smoker or pellet smoker to 250 degrees F. You can use any wood chips or wood pellets you like for this recipe. We usually like to use hickory, applewood, or cherry for a balanced sweet-savory smoke.
season wings
Toss chicken wings in a large bowl with your BBQ rub of choice until they are evenly coated.
smoke
Place the wings directly on the smoker grate. Allow them to smoke for about 90 minutes, or until golden brown and they reach 165˚F internal temp.
crisp it up (optional)
If you want your wings extra crispy, place them in an even layer on a baking sheet. Broil for about 3 to 4 minutes.
add sauce
You can serve the wings as dry rub wings with a dipping sauce like blue cheese dressing, or toss them in a bowl with your favorite BBQ sauce just before serving.
If you have leftovers, they will store in the refrigerator for up to 4 days in an airtight container.
Tips for Success
Pat the wings dry before seasoning – Moisture is the enemy of crispy skin. Use paper towels to blot the wings dry before tossing them in your dry rub. This helps the seasoning stick and keeps the skin from steaming while it smokes.
Choose the right wood – Hickory adds bold smoky flavor, applewood is subtly sweet, and cherry wood gives you that gorgeous color.
Low and slow is key – Smoking at 250°F gives the wings time to soak up all that smoky flavor while staying juicy. Don’t rush it.
Crisp them up under the broiler – Smoking gives incredible flavor, but if you want ultra-crispy skin? A quick burst under the broiler at the end gives you that crispy-charred finish. Just 3 to 4 minutes does the trick.
Don’t forget the thermometer – Wings are done when they hit 165°F internally. A digital meat thermometer is your best friend here.
Toss in sauce (or don’t!) – These wings are great naked with just dry rub. But if you’re in the saucy mood, toss them right after smoking while they’re still hot. Homemade BBQ sauce or your go-to bottle.
variations
- Sweet heat: Add a pinch of cayenne or chipotle powder to the rub for a spicy kick.
- Garlic parmesan: Skip the BBQ sauce and toss the wings in garlic butter + shredded Parmesan cheese for a unique flavor.
- Buffalo style: Go classic with a mix of hot sauce and melted butter for the sauce instead of BBQ sauce.
- Dry rub only: Love that smoky bark? Skip the sauce entirely and let the rub shine. Serve with roasted garlic aioli for dipping!
More smoker recipes to explore: Smoked Whole Chicken | Smoked Traeger Brisket | Smoked Beer Brined Turkey | Smoked Pork Loin
faqs
Need more inspiration for a sweet treat? Check out my dessert recipes page!
what to serve with smoked chicken wings
Smoked chicken wings are the kind of recipe that disappear fast, so having the right sides is key to rounding out the spread. These easy pairings bring the balance:
- Mac and Cheese – Creamy, cheesy, and comforting. It’s the classic sidekick for a reason.
- Coleslaw – Crunchy and tangy slaw cuts through the richness of the wings. Go vinegar-based for extra zing or creamy if you’re feeling indulgent.
- Grilled Veggies – Zucchini, bell peppers, or corn on the cob keep things fresh and seasonal.
- Potato Salad – Go traditional or throw in some bacon and chives for a smoky twist.
- Pickles or Pickled Veggies – Bright and acidic bites help reset your palate between wings (and make you feel slightly virtuous). I particularly like quick pickled carrots so an upgrade to the classic carrot and celery sticks.
- Beer, Lemonade, or a Cold Cocktail – Because smoky wings need something cold and refreshing to wash ’em down like this chile beer sangria.
how to store smoked wings
Store. Store any leftover wings in an airtight container in the fridge for up to 4 days.
Reheat. Reheat them in the oven or air fryer at 375°F for 5–8 minutes to revive the crispiness. Avoid the microwave unless you want soggy wings.
more of our favorite wing recipes
Hot Honey Whiskey Wings are spicy, sweet, and smoky, making them ideal for whenever you want to fire up the grill.
Crispy Korean BBQ Chicken Wings are spicy and saucy that you can grill OR bake.
Finally, if you make this smoked chicken wings recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
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smoked chicken wings
equipment
- Traeger grill signature pellets
ingredients
- 3 lbs chicken wings broken down into drummettes and flats
- 3 tablespoons homemade BBQ chicken rub or your favorite store bought rub
- 1 cup your favorite BBQ sauce
instructions
- Preheat the smoker to 250˚F. You can use any wood pellets or wood chips of your choosing (hickory, applewood, and cherry wood are our favorites).
- Add chicken wings to a large bowl. Add rub mixture and toss to coat evenly.
- Place the chicken wings on the smoker grate.
- Cook for 90 minutes, refilling the wood/pellets as needed. The wings are done when they are golden brown and the internal temperature registers 165˚F.
- Transfer wings to a serving platter to serve as dry rub wings. You can also place them in a large bowl with BBQ sauce of your choosing. Toss to coat, then serve.
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about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
