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Chicken Wings are a definite favorite that we make time and again at my house. One of our absolute favorite ways to prepare them is this smoked chicken wings recipe.
Let me tell you, they are absolutely fabulous! So, I thought I’d ask my husband to share his tips for making the most amazing smoked chicken wings I’ve ever tasted.
Take it away, honey!
Smoked chicken wings is really easy to prepare. You’ll just want to make sure to do a few things to have the best tasting chicken wings without them being tough. You want to smoke your chicken wings low and slow so that they have plenty of flavor without drying them out and therefore making them tough.
First, prep your grill or smoker.
We use a Big Green Egg smoker with lump charcoal by Big Green Egg. I’ve found it to be very consistent in heat and flavor. If you are using a gas grill to smoke, you’ll want to soak and add your wood chips to obtain the smoke flavor. For that, I’d recommend you just follow the directions for your smoke box or chips. If you are using a charcoal grill, you can use a lump charcoal like I’m using in my Big Green Egg.
Next, you’ll want to decide if you want to add a drip pan underneath the grates to catch any drippings off the chicken. As lean as chicken is known to be, a whole chicken will produce a good bit of drippings and these cause flare-ups. You definitely don’t want any flare-ups when smoking.
Once you have your grill/ smoker situated, preheat it to a stable 350 degrees, with no flames.
Next, prepare your chicken wings.
Add any dry rubs or spices you prefer for your chicken wings. For this recipe, we kept it simple and didn’t add anything to the chicken wings. You can also marinate them with the marinade we love to use for our grilled chicken. It gives tons of flavor, too.
Finally, smoke your chicken.
Place your thawed chicken wings onto the grill/ smoker and cook until temperature registers 165 degrees when checked with a meat probe, about 45 minutes. Wrap chicken in foil and allow to rest for five to ten minutes. Then, serve!
We love to serve our smoked chicken wings with blue cheese dip, bbq sauce, or just as they are. You won’t believe all of the delicious flavor the smoker gives these chicken wings. So delicious!
Here’s the Mister’s Smoked Chicken Wings recipe. You definitely want these as an addition for your football food recipes, when entertaining, or for a fun supper anytime. You’ll love ’em.
Smoked Chicken Wings Recipe
- 3-4 pounds chicken wings
- dry rub optional
- Prep and preheat grill or smoker to a stable 350º F.
- Place chicken onto grill or smoker and smoke until internal temperature registers 165º F when checked with an internal meat probe.
- Remove from smoker and wrap with aluminum foil and allow to rest for 5 to 10 minutes.
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You’ve got me craving chicken first thing in the morning! Definitely would love some.
You have me craving these for breakfast! Our Big Green Egg is buried under snow right now and it’s way too cold to think about going out there…but we’ll make these, for sure, some day!! Happy New Year, Robyn!
So perfect for Superbowl Sunday!!!
Nothing beats slow smoked chicken. I might have trouble sharing these!
I am CRAVING these chicken wings now!!! They look so tasty and I love the assist on the recipe. Thanks for sharing, Robyn!
These look incredible! I have never smoked anything, but I have to now!! Cannot wait!
I am dying to get a smoker, and this makes me want one even more!!
Can I get the marinade recipe for the wings?
These chicken wings are the best! My family devours them and asks when I will be making them again. Thank you!
Isn’t *350 a little high?
We’ve not found it to be too high when we make them (all. the. time!) 🙂 I hope you enjoy them! xo
350 seems kinda high for low and slow, smokeing is typically done 225-250. Is that a typo?
My smoker only goes to 275. Any suggestions??
my guess would be the 350 temp lends to a crispier wing. anything under 250 would leave the skin a little rubbery like texture. could always smoke low to get more smoke then increase temp afterwards ….just a thought
350 is not smoking low and slow….I would modify this recipie as follows….
Smoke heavy with oak and hickory at 225 for 90 minutes in aluminum baking pan with rub etc. finish in grill with pan drippings plus fresh thyme and butter added to drippings and tossed then finished over indirect heat on grill till 165 inside temp
Nothing better than chicken wings. I like the lack of crazy prep spices in your post. In the past I have lowered the temp. to 225 – 250 then after smoking for 50 -60 minutes they get a quick dip in the deep fryer to crisp up the skin. Crisp, smokey and jucy. It takes a little practice since you don’t want to completely cook in the smoker, allow the 375 temp of the deep fryer finish that.