Basic Smoked Chicken Wings - The Stay At Home Chef

Smoked to perfection, chicken wings are an effortless yet mouthwatering delight that yields impressive results from even the most basic smoker setup. Using only a few essential pantry staples, combined with a moderate wait and a final burst of high heat, yields tender and succulent wings that are sure to satisfy even the most discerning appetites.

Contents

Ingredient Notes Pieces of the Wing Pellet Recommendations Makeshift Smokers Storage & Reheating Instructions

Why Our Recipe

Allowing simple seasonings to let that rich, smoky wing flavor truly take center stage.
Slow-cooked to tender perfection, then flash-fried to a satisfying crunch.
Enjoy as is or elevate with your preferred accompaniment. We’ve got four fantastic choices for your consideration.

Overhead view of smoked chicken wings on a baking sheet.

Whether you’re a novice smoker or an experienced backyard grill master, this recipe is sure to please. Let’s master the art of achieving a rich, smoky flavour and finishing with a satisfying crunch – follow our expert guidance to elevate your cooking game! We’ve also provided four effortless sauce alternatives, allowing each person to indulge in their preferred taste. This tried-and-true recipe ensures a flawless outcome every time.

Ingredient Notes

Skip When purchasing whole chicken wings, you’ll typically need to remove the joints and separate the individual pieces yourself.
This marinade helps the seasoning stick and prevents the wings from drying out.
Regular table salt works great. When substituting kosher salt, use 3/4 teaspoon in place of 1/2 teaspoon.
While freshly ground beans offer a distinct intensity, pre-ground coffee still yields a satisfying brew.
Infuses a subtle yet distinct smokiness and subtle hue. If you prefer a more intense smokiness, consider substituting smoked paprika for the regular variety.

Pieces of the Wing

The anatomy of a chicken wing typically comprises three distinct sections: the drumette, the flats, and the tips. When buying chicken wings, customers usually receive a combination of drumsticks (drumettes) and flat parts (flats).

Occasionally, you may receive a complete wing, comprising all three sections in their natural state of connection. While unexpected, it’s possible to experience the occasional mishap. We’ve even received a mislabeled item in one of our online grocery orders. When purchasing whole chicken wings, you’ll typically need to trim the excess fat and cut off the wing tips before cooking, as they’re not suitable for consumption.

Pellet Recommendations

Chef Cayt recommends using either cherry or hickory wood pellets, or blending the two flavors for added complexity, when cooking with chicken as pitmaster.

Delivers a subtly sweet and fruity flavor profile that harmoniously complements the richness of the chicken without overwhelming it. Adding a distinctive reddish tint to the meat, this cooking method also imbues it with a rich, smoky flavour.

has a strong, savory smoke. For aficionados of traditional barbecue, hickory remains the quintessential choice for imparting a rich, smoky flavour.

By combining pellets, you can create a harmonious blend that yields a robust, savory smoke with subtle fruity notes, accompanied by a stunning red smoke ring on your chicken.

Makeshift Smokers

Transform your backyard grill into a smoke-filled haven for slow-cooked masterpieces by repurposing it as a makeshift smoker? Start by setting up your grill for indirect heat – place wood chips or chunks, such as apple, cherry, or hickory, near the burners to infuse your dishes with rich, deep flavors. While it may not be as easy, it’s still functional. Ensure you continuously monitor the grill temperature and supplement with wood chips as required to maintain a consistent smoky flavour.

When operating a multi-burner gas grill, consider turning one side to low heat while keeping the other side off. Infuse your dish with smoky depth by placing a smoker box or a foil pouch containing wood chips, punctuated with a few strategically placed holes, directly above the lit burner. Cook the chicken breasts on the unlit side of the grill for indirect cooking, then close the lid to ensure even heat distribution. Maintain a temperature around .

Align all charcoal to a single side of the grill for optimal heat distribution. Infuse a rich smoky flavor by adding wood chunks or soaked wood chips directly onto the coals. Position the chicken breasts on the opposite side of the grill for indirect cooking. Adjust vents as necessary to maintain a consistent temperature of approximately.

Storage & Reheating Instructions

Store leftovers in an airtight container for up to four days.

Using your oven at 375 degrees Fahrenheit. Arrange the spread evenly on a baking sheet, then heat in a preheated oven at 350°F (175°C) for approximately 10-15 minutes, or until thoroughly warmed to your liking. By storing them in an airtight container, this helps maintain their crispy texture.