As we move into the heart of autumn here in Cologne, my style of outdoor cooking changes. The fast, high-heat grilling of summer gives way to something more patient, more deliberate, and deeply flavorful: the art of low-and-slow smoking. And there is no better way to spend a cool, crisp weekend afternoon than tending the smoker and making a batch of these incredible Barbecue Smoked Chicken Wings.
This recipe is the answer to the ultimate smoked wing challenge: how to get that deep, authentic, smoky flavor infused into the meat while still achieving that shatteringly crispy skin we all crave. Forget rubbery, disappointing smoked wings. I’m going to share my foolproof, two-stage cooking method that delivers it all.
We’re talking fall-off-the-bone tender wings, coated in a sweet and smoky barbecue rub, slow-smoked to perfection, and finally crisped at high heat before being tossed in a tangy, sticky homemade BBQ sauce. This is a true weekend project that will make your backyard smell amazing and reward you with pitmaster-worthy results.
The Art of the Crispy Smoked Wing
For a long time, the perfect smoked chicken wing felt like a myth. The low temperature required for smoking is the direct enemy of crispy skin, often resulting in a rubbery texture. The solution, I discovered, is a simple but brilliant two-stage cooking process. First, we smoke the wings “low and slow” to render the fat and infuse them with that beautiful wood smoke flavor. Then, we crank up the heat to finish, crisping the skin to a perfect, golden-brown crunch.
To give us some extra insurance, we’ll borrow a secret from my baked wings recipes: a touch of baking powder in our homemade barbecue rub. This helps to dry out the skin, promoting an even crispier result. This method is a complete game-changer, and it’s the key to bridging the gap between tender, smoky meat and the perfect, bite-through skin.
Why This is the Best Smoked Wing Method:
- Deep, Authentic Smoke Flavor: The low-and-slow start infuses the wings with a rich, smoky flavor that you can only get from real wood smoke.
- Guaranteed Crispy Skin: Our two-step, low-then-high cooking process solves the rubbery skin problem and delivers a fantastic crunch.
- Fall-Off-the-Bone Tender: The gentle rendering and smoking process makes the meat incredibly succulent and tender.
- The Perfect Sweet & Tangy BBQ Finish: A final toss in a simple, tangy homemade barbecue sauce gives the wings that classic, sticky, lacquered coating.
Ingredients & Equipment
For the BBQ Rub & Wings:
- Chicken Wings: 1.2 kg (about 2.5 lbs), split into drumettes and flats.
- Brown Sugar (brauner Zucker): 2 tablespoons, packed.
- Smoked Paprika: 2 tablespoons.
- Coarse Salt: 1 tablespoon.
- Garlic Powder: 1 tablespoon.
- Black Pepper: 1 tablespoon, coarsely ground.
- Onion Powder: 2 teaspoons.
- Baking Powder (Backpulver): 2 teaspoons (this is for crispy skin!).
For the Simple & Tangy BBQ Sauce:
- Ketchup: 240 ml (1 cup).
- Apple Cider Vinegar (Apfelessig): 60 ml (¼ cup).
- Worcestershire Sauce: 2 tablespoons.
- Brown Sugar: 2 tablespoons, packed.
- Smoked Paprika: 1 teaspoon.
- Garlic Powder: 1 teaspoon.
Helpful Equipment:
- A smoker or a kettle grill that can be set up for two-zone (indirect) cooking.
- Wood chunks or chips for smoking (apple, cherry, or pecan are great for chicken).
- An instant-read thermometer.
Time Estimates
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes to 1 hour 45 minutes
- Total Time: Approximately 2 hours
Step-by-Step Instructions
This is a patient process, but the results are so worth it.
Step 1: Prepare the Smoker and the Rub Prepare your smoker or grill for indirect cooking at a low temperature, aiming to hold it steady around 110-120°C (225-250°F). Add your wood chunks or chips according to your smoker’s instructions. In a small bowl, whisk together all the BBQ rub ingredients: brown sugar, smoked paprika, salt, garlic powder, black pepper, onion powder, and the baking powder.
Step 2: Prep and Season the Wings Pat the chicken wings completely dry with paper towels. A very dry surface is essential. Place the dry wings in a large bowl. Sprinkle the rub all over them and toss with your hands until every wing is thoroughly and evenly coated.
Step 3: The Low Smoke Place the seasoned wings in a single layer directly on the smoker grates. Let them smoke for 1 hour. During this time, the fat will begin to render, and the wings will absorb all that wonderful smoky flavor.
Step 4: Make the BBQ Sauce While the wings are smoking, you can prepare the sauce. In a small saucepan, simply whisk together the ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, and garlic powder. Warm it gently over low heat. You’re not looking to cook it, just to dissolve the sugar and meld the flavors. Keep it warm.
Step 5: The High Heat Finish for Crispy Skin After 1 hour of smoking, it’s time to crisp the skin. Increase the temperature of your smoker or grill to high, aiming for 220°C (425°F). Once the temperature is up, continue to cook the wings for another 20-30 minutes, flipping them once halfway through, until the skin is browned, sizzling, and crispy to the touch. The internal temperature of the wings should reach at least 74°C (165°F).
Step 6: Sauce and Serve Remove the crispy, smoky wings from the grill and place them in a large, clean bowl. Pour about two-thirds of the warm BBQ sauce over the wings and toss to coat them in a beautiful, sticky glaze. Serve immediately, with the remaining sauce on the side for dipping.
Notes, Tips & Variations
- Choice of Wood: For chicken, I love using fruit woods like apple or cherry, which provide a mild, sweet smoke. Pecan is another fantastic choice that offers a slightly richer flavor.
- No Smoker? No Problem!: You can achieve great results on a standard kettle grill. Set up a two-zone fire by piling your hot coals on one side of the grill. Place the wings on the other side (the indirect zone), with the lid on and the vents positioned over the wings to draw the smoke across them.
- Sauce at the End: It is crucial to toss the wings in the sauce after they are fully cooked and crisped. If you sauce them before the high-heat stage, the sugar in the sauce will burn and become bitter.
- “Naked” Smoked Wings: These wings are also incredibly delicious right off the grill after the high-heat crisping stage, without any sauce. The rub creates a fantastic, savory crust on its own!
The Ultimate Barbecue Smoked Chicken Wings Recipe
Ingredients
- Rub & Wings:
- 1.2 kg 2.5 lbs chicken wings, split
- 2 tbsp brown sugar
- 2 tbsp smoked paprika
- 1 tbsp coarse salt
- 1 tbsp garlic powder
- 1 tbsp black pepper
- 2 tsp onion powder
- 2 tsp baking powder
- BBQ Sauce:
- 240 ml 1 cup ketchup
- 60 ml ¼ cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
Instructions
- Prep: Preheat your smoker or grill for indirect cooking at 110-120°C (225-250°F). In a small bowl, mix all the rub ingredients.
- Season: Pat the wings completely dry. In a large bowl, toss the dry wings with the rub until evenly coated.
- Smoke Low: Place the wings on the smoker grate in a single layer. Smoke for 1 hour.
- Make Sauce: While wings smoke, gently warm all BBQ sauce ingredients in a small saucepan, whisking to combine. Keep warm.
- Finish Hot: Increase the smoker/grill temperature to 220°C (425°F). Cook the wings for an additional 20-30 minutes, flipping once, until the skin is browned and crispy.
- Toss & Serve: Remove the wings from the grill. In a large bowl, toss them with the warm BBQ sauce until they are sticky and lacquered. Serve immediately.
Notes
- The two-stage cooking process (low smoke, then high heat) is the key to crispy skin.
- Always toss the wings in the sauce after cooking to prevent the sauce from burning.
- Apple or cherry wood is excellent for smoking chicken.
Frequently Asked Questions (FAQ)
1. How do you actually get crispy skin on smoked chicken wings? This is the golden question! The secret is our two-stage cooking method. First, we smoke them at a low temperature (110-120°C / 225-250°F) for an hour. This renders the fat from the skin and infuses the meat with smoke. Then, we crank up the heat to a high temperature (220°C / 425°F) for the last 20-30 minutes. This high heat phase is what crisps up the now-rendered skin beautifully. The baking powder in the rub also helps!
2. What kind of wood is best for smoking chicken? Chicken has a delicate flavor, so you want to use a milder wood that won’t overwhelm it. Fruit woods are a perfect choice. Apple and cherry wood both provide a lovely, light, and slightly sweet smoke that is fantastic with chicken. Pecan is another excellent option that is a bit richer than fruit woods but still not overpowering.
3. Can I make these without a dedicated smoker? Yes, you can! You can easily set up a standard kettle grill (like a Weber) for two-zone, indirect cooking. Just pile your hot charcoal on one side of the grill and leave the other side empty. Place the wings on the empty side, put the lid on with the vents positioned over the wings, and add your wood chunks to the coals. This will draw the smoke across the wings and cook them with indirect heat.
4. Should I sauce the wings before or after smoking? Always sauce them after cooking. Barbecue sauce contains a lot of sugar. If you put it on the wings before the high-heat crisping stage, the sugar will burn long before the skin gets crispy, resulting in a bitter, blackened mess. Tossing the hot, crispy wings in warm sauce right at the end gives you a perfect, sticky glaze.
Ready to Become a Pitmaster?
There is something incredibly rewarding about pulling a tray of perfectly smoked, crispy wings off the grill. This recipe is your key to unlocking that amazing flavor at home. I hope it becomes a new favorite for your weekend cookouts. If you make them, I’d love to see your results—tag me on Instagram @SophieMullerKitchen or leave a comment below!
This classic American BBQ deserves some classic sides. Try these wings to: Lemon Pepper Chicken Wings Recipe.