Smoked Chicken Wings

Smoked Chicken Wings have made it to the weekly rotation now that the weather is beautiful and we're outside more. Chicken wings have always been a family favorite, but smoking has become my go-to way to cook them. The deep wood flavor you get from low and slow smoking is far superior to those heavily breaded deep fried wings you get in a restaurant.

Course Appetizer, Dinner

Cuisine American

Keyword chicken wings, smoked wings

Prep Time 1 day 15 minutes

Cook Time 1 hour 40 minutes

Servings

Calories 9kcal

Equipment

Smoker I used a Traeger Pellet Grill

Ingredients

5 lbs Chicken Wings Raw, thawed if purchased frozen
1/4 c Dry Rub

Instructions

Remove chicken wings from original packaging and place on a paper towel lined sheet pan. Place in refrigerator to dry out, uncovered for anywhere from a few hours to overnight.
Preheat smoker to 225° F. Follow smoker instructions for startup. I used my Traeger Ironwood Pellet Grill with Hickory Wood Pellets.
Sprinkle dry rub of choice on both sides of chicken wings.
Place wings directly on grill grates and smoke for 1 hour.
After 1 hour, crank heat up to 350° F for 30 min or until wings reach an internal temperature of at least 165° F.
Meanwhile, prepare your wing sauce of choice and preheat your searing source (either a gas grill or flat top grill, like the Blackstone).
Toss fully cooked wings in sauce and sear both sides on grill. This should only take a minute or so per side. Serve with ranch or bleu cheese and celery.

Notes

Please note, the nutrition facts do not include sauce of choice.

Nutrition