Basic Smoked Chicken Wings - The Stay At Home Chef

Smoked chicken wings are one of the easiest and tastiest things you can make on a smoker. With just a handful of pantry spices, a little patience, and a quick high-heat finish, you’ll end up with juicy wings that everyone will be reaching for.

For some amazing smoker sides, check out the collection over at Hey Grill Hey.

Why Our Recipe

Simple seasoning lets that smoky wing flavor really shine.
Smoked low and slow, then crisped up at high heat for the best texture.
Serve plain or toss in your favorite sauce. We’ve got 4 options for you!

Overhead view of smoked chicken wings on a baking sheet.

This recipe is perfect whether you’re new to the smoker or already a backyard pitmaster. We’ll show you how to get that smoky flavor locked in, then crisp them up just the way you like. Plus, we’ve included four easy sauce options so everyone can get their favorite flavor. This is the base recipe that’s always going to make you look good.

Ingredient Notes

Chicken Wings: Look for party-style wings (already separated into flats and drumettes) to save time. If using whole wings, you’ll need to separate them yourself.
Olive Oil: Helps the seasoning stick and keeps the wings from drying out.
Salt: Regular table salt works great. If swapping for kosher salt, use 3/4 teaspoon instead of 1/2 teaspoon.
Black Pepper: Freshly ground will give you an extra punch of flavor, but pre-ground works fine too.
Paprika: Adds mild smoky flavor and color. You can swap for smoked paprika if you want a stronger smoky taste.

Pieces of the Wing

There are three parts to a chicken wing: the drumette, the flats, and the tips. When you purchase chicken wings, you typically get a mix of the drumettes and flats.

Occasionally, you might get whole wings, which means all three parts are still connected. It’s rare, but it can happen (we got them that way with our grocery order!). If you end up with whole wings, you’ll need to butcher them yourself and discard the tips.

Pellet Recommendations

When it comes to chicken, Chef Cayt’s professional Pitmaster recommendations for pellets are either cherry or hickory, or you can use a combination of both.

Cherry Pellets: offers a slightly sweet, fruity smoke that doesn’t overpower the chicken. It is known for adding a reddish hue to the meat on top of the smoky flavor.

Hickory Pellets: has a strong, savory smoke. For those who love a classic barbecue flavor, hickory is the way to go.

Hickory Cherry Combination: you can combine pellets to produce the best of both worlds with a strong, savory smoke with fruity undertones, and a beautiful red smoke ring on your chicken.

Makeshift Smokers

Turn your gas or charcoal grill into a makeshift smoker. It’s not as convenient, but it can still work! Just be sure to monitor the grill temp and add wood chips as needed to keep the smoke going.

Gas Grill: If your gas grill has multiple burners, turn one side on low and leave the other side off. Place a smoker box or a foil pouch filled with wood chips (poke a few holes in the foil) over the lit burner. Keep the chicken breasts on the unlit side for indirect cooking and close the lid. Maintain a temperature around 225°F.

Charcoal Grill: Push all your coals to one side of the grill. Add wood chunks or soaked wood chips directly on the coals for smoke. Place the chicken breasts on the opposite side for indirect cooking. Adjust vents as needed to keep the temperature steady around 225°F.

Storage & Reheating Instructions

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat using your oven at 375 degrees F. Spread the wings on a baking sheet, and heat for about 10-15 minutes or until warmed through. This helps maintain their crispy texture.