How to Make Crispy Smoked Chicken Wings

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Crispy Smoked Chicken Wings – Perfect for Tailgating

When I think of chicken wings, I think of a stadium parking lot full of fans getting ready for a football game. They’re consuming plenty of beer and DELICIOUS food. I’m talking about grilled hot dogs, brats, and hamburgers. Nachos piled high with all the fixings, and of course, Crispy Smoked Chicken Wings!

Some people like their wings battered and fried, and covered in a thick sauce. Others like them simple, with just a few ingredients. When they’re ready to eat, we dip them in blue cheese or ranch. Sometimes we just eat them plain!

Crispy smoked chicken wings are easy to make, and your friends will love them. Check out this easy smoked chicken wing recipe for tips and tricks to help you get crispy skin and incredible flavor on every wing.

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The Perfect Chicken Wing

For me, the definition of a perfect wing is one that has a great taste, that builds with each bite. There should be a little bit of a kick on the backend too. The skin should be crispy, and the meat should come off the bone clean with each bite. These chicken wings fit that bill!

I’ve made these crispy chicken wings for friends, family, and football game watch parties. You name it, they are ALWAYS a hit.

Smoked Chicken Wings

Crispy Smoked Chicken Wings

Beer Brine

Smoked Chicken Wings are easy to make. First, I start off by brining my wings in an IPA overnight. I made these a few weeks ago using a huckleberry IPA and the flavor they took on was fantastic!

I usually buy my wings whole, and then cut them into three sections; the tips, the wing, and the mini drum. It’s easy to cut these if you lay the “meat” side down and then push the blade of your knife through the two joints. After you do a few, you’ll get the hang of it. You can do this before or after you brine them.

In addition to the 12-ounce beer bath, I add a 1/4 cup of brown sugar, 2 Tbsp of kosher salt, and 1 Tbsp of Nick’s poultry rub.

Chicken Wing Prep Work

When you’re ready to start smoking your chicken wings, remove them from the brine, and pat dry. 

The Secret to Crispy Smoked Chicken Wing Skin

Once the wings are partitioned, and dry (like super dry), throw the wings and drums into a gallon ziplock. Add 2 Tbsp of the rub you used in the brine and 2 tablespoons of cornstarch. Seal the bag and flip it a few times to get all of the wings coated and then throw them in your smoker at 150 degrees.

Smoked Chicken Wings

How to Smoke Chicken Wings

Let the wings smoke for 30 minutes at 150.

While the chicken wings are smoking combine 4 tablespoons of butter, a cup of red-hot, and 6 ounces of beer in a large saucepan over medium heat. Let the sauce simmer until it has reduced by half.

Looking for more simple and delicious recipes? Check out my Shredded Beef Tacos! or my Smoked Beef Ribs.

Once the wings have smoked for 30 minutes remove them from the smoker and adjust the temperature to 350+ degrees.

While the smoker is coming up to temp toss the wings in your red-hot sauce and then throw them back on the smoker. Let them cook until the internal temp hits 165 degrees (30 minutes or so). Spot check two or three wings to make sure they’re done.

Know Your Temps!

Before you pull the wings, check the internal temperature of a few of the wings using an instant-read thermometer. Chicken needs to be cooked to an internal temperature of 165 degrees! Don’t risk it or think you’re too cool to check temps. It’s the right thing to do!

I have a Thermapen ONE that I use to check the internal temperature for all of my cooks and I love it!

I’ve tried quite a few instant-read thermometers and I like the ThermoWorks Thermapen because of it’s fast readout.  It’s calibrated for 99.9% accuracy. Plus, the backlit display rotates so you can read it at any angle!

Do your self a favor and invest in one of these bad boys so you don’t leave meat temps to question.

Smoked Chicken Wings

The Best Chicken Wings You’ll Ever Make

I’ve made these crispy smoked chicken wings several times now. The more people I introduce them to, the more they get requested. In fact, for this year’s Super Bowl party I cooked 8 pounds worth of wings and they were all gone within minutes.

This is a simple smoked chicken wing recipe that everyone will love! If the red-hot scares you, you can make a similar sauce combining the butter with a traditional bbq sauce too. Another option is to add a few tablespoons of brown sugar to the sauce to sweeten it up.

If you end up making this recipe, let me know! I love hearing about your cooks and if these aren’t the best wings you’ve ever made, send me an email. I want to hear about it.

Smoked Chicken Wings
Yield: 3 lbs of wings

Smoked Chicken Wings

Prep Time: 1 day
Cook Time: 1 hour 15 minutes
Total Time: 1 day 1 hour 15 minutes

Be the hero at your next tailgate or family get together with these delicious smoked chicken wings.


  • 3 lbs chicken wings
  • 3 Tbsp Nick’s Poultry Rub
  • 1 ½ Tbsp Baking Powder or Corn Starch
  • 18 ounces IPA beer
  • 2 Tbsp kosher salt
  • 1 ¼ cup brown sugar
  • 1 Cup Red Hot
  • 4 Tbsp Butter


  1. If you have whole wings, separate the drums and flats using a knife and then place the wings in a large gallon ziplock.
  2. Put 1 Tbsp of rub, the salt, and 1⁄4 cup of brown sugar in the ziplock, and then pour the beer over top. Seal the ziplock and place in the fridge overnight (brine for at least 12 and up to 24 hours)
  3. Remove wings from the ziplock and place on a foil-lined cookie sheet. Blot dry using paper towels. Place the wings in a large bowl and toss with 2 Tbsp of the rub, and the corn starch.
  4. Place the wings directly on the grill grate and smoke at 150 for 30 minutes.
  5. After 30 minutes adjust your smoker to cook at 350. Cook the wings for an additional 45 minutes.
  6. While the wings are cooking combine 6 ounces of IPA with 1 cup of brown sugar, red hot, and the butter. Simmer over medium heat until sauce reduces by half.
  7. Pull the wings off the grill after 45 minutes and toss in the sauce, and then return to the smoker and let them cook for an additional 15 minutes.
  8. Serve with your favorite dipping sauces or enjoy them plain. 


You can use corn starch or baking soda when you add the rub to the wings. Both act as a drying agent that interacts with the salt in the skin and helps crisp it up.

Pay attention to the type of salt you use - table salt or fine grain kosher salt will result in overly salted wings. I use Morton Coarse Grain Kosher Salt in this recipe.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1087Total Fat: 63gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 206mgSodium: 3660mgCarbohydrates: 82gFiber: 1gSugar: 38gProtein: 39g

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Smoked Chicken Wings are a guilty pleasure of mine, and this recipe produces the best crispy smoked chicken wings I've ever tasted. The next time you have friends over to watch the game, make these wings one of the appetizers you serve! Your guests will love you for it! Recipe - Pellet Grill - Traeger recipe
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26 Replies to “How to Make Crispy Smoked Chicken Wings

  1. Dude, you got me till you said to ramp up the grill to 350 degrees. . These are not smoked chicken wings. Smoking, in my line of BBQ, is using wood chips and a temperature of 225.
    I like the brining part. Makes good sense

    1. Chicken skin turns out rubbery at 225 degrees. To crisp the skin a higher temp (325 plus) is needed. Chicken absorbs smoke quickly so you don’t need much time at 225 or below. Low n slow is a myth. You can smoke meat at any temperature and still have it come out great. Just ask any competition pitmaster. Hot n fast is the new norm. There is no right or wrong way to smoke. Its whatever works best for you.

  2. I followed the recipe and did do a slight revision. I used hardwood pellets and After the first 30 minutes at 150, I kicked it up to 350 for the next 30. I then tossed the wings In Kentucky Bourbon sauce and placed them back on the flat top for 15 minutes on each side at the 350. Then I let the sit for 15 minutes before I let anyone try them. They were absolutely fantastic and the sugar is what makes them crispy. Next time I make them, I will do the traditional buffalo sauce

    1. Hey,! I tried this recipe too and I did everything to a tee but I used my Hennessy and coke version mixed with my own BBQ sauce and let them chill for 15 minutes after completing and Maaaan they were perfectly cooked /smoked and my Family and co workers flipped over how good they were. This definitely was a Great Recipe one that I will continue to use and perfect! So Thanks to all of you and Please try my version and tell me what you think!!

  3. We followed this recipe to the t and the wings were inedible due to the amount of salt. The recipe calls for 1 cup of kosher salt to 12 oz. of beer. Can y’all please check this? Our wings were terrible! Beautiful, crisp skin, looked fantastic, 1 bite in and we were like, Houston we have a problem. Can you please advise? Would like to try again.

    1. dang. I’m sorry Rob. I made some edits to the writing and cleaned up the recipe a little bit and made an adjustment that definitely wasn’t needed. The video attached to this recipe shows the accurate ingredients, and I’ve fixed this post.

      I’m sending you a separate email as well. Thank you for the feedback.

  4. Everyone at my Superbowl party raved about these! Game isn’t even over and I have to comment. Followed the recipe exactly except used a salt-free rub (which I almost always do when brining — plenty of salt for me) and half the hot sauce (because I am a wimp and they still had a nice little kick). Delicious and addicting — thanks for the recipe!

  5. Anyone reading this should try this method! Use your own rub if you like (I did), but the baking powder / corn starch step is the key. Nick’s method and time in the smoker and high heat (I used a gas grill for the 350 degree part, electric smoker for the smoke) was perfect. Crispy skin and juicy meat cooked through. I served them with only my rub, and provided dipping sauces. If I could attach a photo I would; beautiful color and you can see the crispy skin! Great method Nick! Five stars!!

  6. Hey- I love everything about this and they came out great, try DIAMOND CRYSTAL instead of Morton’s Kosher salt, it is less”salty” and has a more balanced taste. To each their own but, try it… ( I don’t work for or own Diamond crystal! Just an observation over the years)

  7. Tip: 1 tsp kosher = ¾ tsp fine. 2 Tbsps kosher = 1 & 1/2 Tbsps fine (table) or sea sat
    1 tsp kosher = 4.6 grams. 1 Tablespoon kosher = 13.75 grams.
    All salt is of equal salinity when weighed regardless of granule size.

  8. Fantastic recipe!!! I’ve done it multiple times and turns out great!
    Tried it this time with baking *****soda**** instead of corn starch. Bad….. very,
    very bad. Way too salty. I read it over and over trying to figure out where I screwed up.
    I read this part: “You can use corn starch or baking ****SODA**** when you add the rub to the wings. Both
    act as a drying agent that interacts with the salt in the skin and helps crisp it up.”

    Wife spotted this: 3 lbs chicken wings
    3 Tbsp Nick’s Poultry Rub
    1 ½ Tbsp Baking ****POWDER**** or Corn Starch
    18 ounces IPA beer
    2 Tbsp kosher salt
    1 ¼ cup brown sugar
    1 Cup Red Hot
    4 Tbsp Butter

    So now I know. Please edit and save future dinners from cooks who don’t read thoroughly!

  9. Question, the first part of this recipe tells you , that after you have smoked the wings at 150, to then toss them in the sauce before returning them to the grill for 30/45 minutes at 325/350.
    The instructions at the bottom says to sauce them after cooking at the higher temp and then return to grill/smoker.
    Which is correct?

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