Chicken Wings- Smoker

Chicken Wings- Smoker

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  • Prep Time


  • Total Time


  • Servings



  • 3

    pounds chicken wings

  • 1

    tablespoon olive oil

  • 1

    tablespoon chili powder

  • 1

    tablespoon sweet smoked paprika

  • teaspoons ground cumin

  • teaspoons garlic powder

  • teaspoons onion powder

  • teaspoons kosher salt

  • teaspoons black pepper

  • 1

    teaspoon ground cayenne pepper


1. If wings are frozen, thaw. 2. Place approximately 3 cups of wood chips in a large bowl and cover with water. 3. Let sit for at least one hour prior to heating. 4. Rinse wings with water and pat dry with paper towels to remove excess liquid. 5. Place wings in a large bowl/plastic bag and rub olive oil evenly into each piece. 6. Combine all seasonings in a bowl. 7. Sprinkle half of the season mix onto the chicken wings and rub in. Flip wings and sprinkle remaining half onto wings and rub in. 8. Let the dry rub sit on the wings for at least 30 minutes. 9. Preheat smoker to 250 degrees. 10. Place chicken wings on the racks, placing the largest pieces (usually the legs) closest to the heat source. 11. Add water-soaked wood chips to the box/tray on your smoker. 12. Smoke/heat wings maintaining a 250 degree temperature for the 45-60 minutes. 13. Flip wings and add more chips if desired (not necessary). After 90 minutes, check internal temperature of wings. Heat to 165 degrees. 14. Increase temperature to 375 degrees F and crisp the outer edge for approximately 20-30 minutes. 15. Remove from heat and cover until served. Notes If wing sauce is desired, brush on the wings for the last 20-30 minutes of cooking. Recipe courtesy of Old World Garden Farms


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