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Smoked Chicken Wings with a Hot Finish

Name: Smoked Chicken Wings
Prep time: 15 min
Cook time: 95 min
Total time: 115 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb chicken wing flats and drumettes; thawed; 1 tbsp neutral cooking oil; 3 tsp Diamond Crystal kosher salt; or 1½ tsp Morton; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp black pepper; wing sauce; optional, for serving

By Logan · Grillion Dollar Meat

Cuisine: American

Start these chicken wings at 250°F for smoke, then finish at 400–425°F for browned skin. Dry the wings well, leave room between pieces, and sauce just before serving.

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Golden smoked chicken wings with lightly charred edges

Game-day smoker cook

Does this cook fit your day?

About 25–35 min hands-on · 1 hr 30 min–1 hr 55 min total

Times are estimates for the original batch. Read the steps before starting and get your sides ready alongside the main dish.

Hands-on time is an estimate for the original batch, including prep and finishing. Total time includes cooking and resting. Larger batches can take longer.

First time? Start here

Dry skin and space between wings help with browning.

Cooking terms explained

Use the equipment you have

Use Smoker. A thermometer and everyday kitchen utensils cover the essential checks; special serving gear is optional.

Before you shop

Buy whole wings and separate them yourself if that is better value.

Make it a meal

Serve with celery, carrots, and your favorite dipping sauce.

LET’S COOK

Step-by-step instructions.

YOUR FINISH LINEChicken wings must reach at least 165°F; 175–185°F often gives a more tender texture

Dry and season
Preheat the smoker to 250°F. Pat wings thoroughly dry and toss with oil, salt, paprika, garlic powder, onion powder, and pepper. Arrange with space between pieces.
Add smoke
Smoke for about 45–60 minutes, turning once, until the skin begins to dry and the wings pick up color. This is the first stage, not the final temperature check.
Finish hot
Increase the smoker to 400–425°F. Cook another 25–35 minutes, turning as needed, until the skin is browned and the wings reach at least 165°F. Many wings are more tender around 175–185°F. If the smoker cannot run that hot, transfer to a preheated 425°F oven on a rack over a sheet pan.
Rest briefly and serve
Rest 5 minutes and serve. Toss in sauce just before eating if desired; leaving sauce on the side helps preserve the skin texture.

TEMPERATURE NOTE

Chicken wings must reach at least 165°F; 175–185°F often gives a more tender texture. Check the thickest part with a thermometer, away from bone or the hot pan.

USDA temperature guidance

SMALL DETAILS, BETTER COOKS

A few helpful tips

Dry skin and space between wings help with browning.
Check several large pieces without touching bone.
Keep sauce until the end.

WHEN THE COOK HAS QUESTIONS

A little help.

Why is the skin rubbery?

Low heat alone often leaves soft skin. Dry the wings well and use the hotter finishing stage.

Can I use frozen wings?

Thaw safely in the refrigerator first, then pat dry. This timing assumes thawed, separated wing pieces.

MAKE TOMORROW TASTE GOOD

Keep & reheat.

Refrigerate in shallow containers within 2 hours, or within 1 hour when it’s over 90°F outside. Keep refrigerated at 40°F or below and use within 3–4 days.

Reheat

Reheat leftovers covered with a little water or broth until they reach 165°F throughout.

Next-day idea

Remove the meat and add to wraps or flatbreads.

USDA leftover guidance

KEEP THE GOOD FOOD GOING

Make it a spread.

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FREE MEAT TEMPERATURE CHEAT SHEET

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