Do you love smoked chicken wings recipes as much as we do?
If so, this is definitely the right place for you. We have 10 of the best smoked chicken wings recipes just waiting for you to try at home.
Smoked Chicken Wings How Long?
At 225°F you will need to plan for about 5 hours of smoking time for bigger chicken pieces or a whole chicken. For chicken wings it will be much less – around 90 minutes, but as ever you need to smoke to internal temperature not timings – the chicken is ready when it reaches 165°F.
This is always a favourite, and never gets old. There’s something about the tangy, sweet, buttery taste of Buffalo Hot Sauce that is just so addictive.
This recipe shows you how to make the best hot sauce at home, and how to make sure you get crispy wings.
You smoke the wings slow and low at 250°F for around 2 to 2 1/2 hours, until the internal temperature of the meat is 165°F.
Buffalo Sauce Ingredients
- 2 tablespoons Apple Cider Vinegar 8 tablespoons of Butter
- 1 teaspoon Smoked Paprika
- 1/2 Teaspoon Chilli Powder
- 1 teaspoon Worcestershire Sauce
- ½ teaspoon Garlic Powder
- ½ cup or 8 tablespoons of Tabasco Sauce or Frank’s Hot Sauce
- Salt and pepper to taste
This is an easy, traditional but super tasty recipe with classic BBQ flavours.
The wings are smoked for around 2 and half hours at 250°F and brushed at intervals with the BBQ sauce.
There are also some good tips on how to get your wings extra crispy, such as refrigerating the wings overnight first to dry out the skin.
Bourbon BBQ Sauce
- 2 cups ketchup
- 1/2 finely chopped white onion
- 5 cloves finely chopped garlic
- 1/3 cup of apple cider vinegar
- 1/2 cup good quality bourbon
- 1/4 cup of Worcestershire sauce
- 1/4 cup of tomato paste
- 1/2 cup of brown sugar
- 1/2 tablespoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Optional – a splash or two of hot sauce
Korean BBQ has really come to the fore in the last few years and it’s easy to see why. Those sweet and spicy flavours are irresistible.
This might just become your new favourite chicken wings recipe.
You’ll need to brine the chicken overnight, and then smoke the chicken wings for around an hour in the smoker.
- 2 tbsp olive oil
- 3 lbs chicken wings
For the Korean BBQ Sauce
- ¼ cup melted butter
- ½ cup gochujang paste (Korean Chilli Paste)
- ⅓ cup honey
- 2 tbsp rice wine vinegar
- ½ cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp lime juice
- 4 cloves garlic finely chopped
- 1 tbsp ginger finely grated
- Water to cover the wings
- 1 whole lemon halved
- 1 cup salt
- 4 sprigs thyme
- 10 peppercorns
- ½ head garlic
- ½ cup sugar
This is a really delicious Southern recipe that uses a dry rub called ‘Butts to Go Wing Rub,’ to great effect.
It’s a salty, smoky rub and seriously tasty.
The wings are liberally covered in the rub and then smoked for around 2 hours at 215°F in the smoker.
The recipe is for 1 pound of chicken wings, but you can also scale up for more guests. 6-10 chicken wings per person is usually about right.
Butts to Go Wing Rub
- 2 tablespoons of cayenne pepper
- ½ cup of paprika
- 2 ½ tablespoons of dried oregano
- ¼ cup of garlic powder
- ¼ cup of freshly ground black pepper
- ¼ cup of coarse salt
The wings in this recipe are actually deep fried and not smoked, but you can smoke them beforehand just as the other recipes show.
You can finish them off in the fryer or not, depending on taste, but those Thai flavours will shine whatever way you cook the chicken.
- 2 pounds chicken wings
- 1 teaspoon sesame oil
- 1 tablespoon Thai red chilli paste
- ¼ cup soy sauce
- 2 teaspoon of Sriracha sauce
- 3 tablespoons of lime juice
- 1 tablespoon of Oyster sauce
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- ½ teaspoon mustard
- 2 tablespoon honey
- salt and pepper, to taste
- cooking oil if deep frying
Served with rice, sesame seeds and lime juice.
This recipe is for the oven, but you know how to smoke wings if you’ve got this far!
You dry out the lemon zest in the oven (you could also use the smoker for extra flavour) and then blitz it with salt and pepper.
Then you put the chicken wings in a bowl with some olive oil and the lemon pepper seasoning to coat them.
Cook them in the oven for around 45 minutes, turning halfway through or put them in the smoker at 250°F for around 2 hours.
A really delicious seasoning and surprisingly simple!
The peppery lemon flavours are really knockout. You need to try this recipe!
Another delicious and easy recipe for you to try out on the smoker.
The wings are prepared and smoked in a similar way to the other smoked chicken recipes here, but the difference is a really interesting and tasty dipping sauce. Well worth a go!
- 1 tbsp balsamic vinegar
- 1 tbsp fresh lime juice
- 4 tbsp blue agave nectar
- 1 tbsp finely chopped fresh cilantro/coriander
- 2 tbsp of olive oil
This is a great recipe for getting all those delicious Indian flavours and spices into your chicken.
You marinate the chicken for 4-8 hours in a yoghurt based marinade first.
The tandoori wings are then smoked on the grills for around 45mins at 350°F.
At the end the wings are sauced with a super tasty curry like sauce.
This recipe gives you the option of cooking in the pan or the oven, but as we all know smoking is far better for 2 hours at 250°F is a far better option.
You leave the chicken for about an hour in a delicious garlicky, lemon marinade to take on those lovely flavours.
An absolutely delicious Portuguese Style recipe for chicken wings, served with greens and extra lemon.
For the marinade
- 2 large cloves finely chopped garlic
- 1 teaspoon onion powder
- Zest and juice of 1 lemon
- 1 tablespoon of tomato paste
- 1 teaspoon ground coriander seeds
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 1.5 tablespoons of coconut aminos – you can also substitute Tamari wheat free soy sauce
Here’s one you may not have considered before.
The South Africans are crazy about BBQ and have their own style called a ‘Braai.’
The recipe calls for a short cook on the grills at a medium high heat, but we recommend you smoke the chicken slow and low for maximum flavour.
You heat the chicken in the marinade on the hob for 10 minutes, and then finish it off on the BBQ.
For the South African Marinade you will need; Chutney, Cayenne pepper, Sunflower oil, Tomato ketchup, Worcestershire sauce and water.
Springbok, warthog, kudu and ostrich are all optional!
If you enjoyed this article you should check out ‘Smoked Chicken Breast Recipe.’
This ‘Chicken Shish Kebab Recipe‘ is worth a look too.