Smoked Chicken Wings

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4.46 from 137 votes

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

Course Appetizer

Cuisine American

Keyword bbq chicken wings, crispy smoked chicken wings, smoked chicken wings, smoked hot wings, traeger chicken wings

Prep Time 1

Cook Time 1 15

Total Time 1 1 15

Servings lbs of wings

Calories 1087kcal

Author Nick

Ingredients

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

Instructions

If you have whole wings, separate the drums and flats using a knife and then place the wings in a large gallon ziplock.
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)
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.
Place the wings directly on the grill grate and smoke at 150 for 30 minutes.
After 30 minutes adjust your smoker to cook at 350. Cook the wings for an additional 45 minutes.
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.
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.
Serve with your favorite dipping sauces or enjoy them plain.

Video

Notes

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