January 22, 2025

How to Smoke Chicken Wings

Chicken wings are little bundles of potential. I love using them because you can create so many flavors. If you love wings and seek out different tastes, here are some of my favorite recipes:

Alfredo Wings: https://cusocuts.com/blogs/recipes/alfredo-chicken-wings

Beer-brined Wings: https://cusocuts.com/blogs/recipes/beer-brined-chicken-wings

Nashville Hot Wings: https://cusocuts.com/blogs/recipes/nashville-hot-chicken-wings

Asian Wings: https://cusocuts.com/blogs/recipes/asian-chicken-wings

Sweet n Spicy Wings https://cusocuts.com/blogs/recipes/sweet-and-spicy-wings?srsltid=AfmBOooI82P3y7CeJ0qxnrJlUxOMtVlZzKMSMh4iosYr_vCekZDtlnWz

In this blog, I’ll share with you information on how to smoke chicken wings to perfection. But first, some considerations.

Flats or Fats

When you talk to chicken wing aficionados (read: people who love to eat wings), you’ll get different opinions about whether flats or fats are the best.

Flats

Flats are the middle part of the chicken wing. If you look at them, you’ll see two parallel bones and a bunch of skin. While this results in less meat, you get more flavor and crisp out of flats.

Fats

Fats are the drumsticks, where the wing attaches to the chicken's body. These have more meat and less skin, so they have less fat if you watch your caloric intake. They won’t achieve the same depth of flavor, but they fill you up more quickly.

Grilling Your Wings vs. Smoking Them

When you grill chicken wings, it's over high heat for a relatively short time. The heat provides the crisp. Smoked wings cook over a lower heat for a longer time. Smoking does not always achieve crispy skin, but you can fix that by frying or giving them a quick sear.

Should You Marinate Wings?

There is no question that marinating your chicken wings before smoking enhances flavor and tenderness. It will also improve juiciness. Your marinade should contain citrus juice (or another acid), herbs, and spices like ginger, garlic, onion powder, mustard powder, and parsley.. Other good ingredients are apple cider vinegar, Worcestershire sauce, hot sauce, brown sugar, and soy sauce.

When you remove them from the marinade, pat them dry before moving them to the smoker. That achieves crispier skin.

Should You Deep Fry Wings After Smoking?

If you love that crispy, crunchy skin, giving your wings a swim in the fryer does the trick. You don’t undermine the smoky flavor whatsoever. One trick is double-frying. Bring oil up to 350F. Fry the wings in small batches so they don’t touch for 2-3 minutes. Move them into a bath of hot sauce. Let excess drip off, and then fry them again for another 2-3 minutes. Drain on paper towels, and serve with your favorite sauces and dips.

Brine Your Wings

A brine consists of water, salt, and herbs. The idea behind treating your wings with brine is to improve their juiciness. You’ll also get another layer of flavor. When you brine, it should be for at least 12 hours.

Rub Your Wings

If you’d rather not marinate, dry rub is a viable alternative. The blends lock in moisture and create a distinct layer of flavor. If you’re in a hurry, you can add rub right before smoking. However, applying it and letting the wings set overnight lets those flavors marry.

A few of our all-natural seasoning blends are great on chicken:

Cuso’s Coconut Rum (a hint of the tropics)

Cuso’s Smoky Garlic (also fantastic on grilled chicken)

Cuso’s Grass Seasoning (earthy)

Cuso’s Lemon Pepper (a classic for chicken)

Cuso’s Roasted Garlic Onion (goes great on a lot of other dishes, too)

Cuso’s Cowboy Butter (for a buttery finish)

Instructions

If you plan to marinate, set it up for 12-24 hours in the refrigerator
Preheat your smoker to 225F using apple, peach, pecan, or cherry wood (or pellets).
As it warms, drain the wings, giving them a good shake
Add a dry rub at this point if you plan to use one
Smoke the wings for approximately 90 minutes until the internal temperature reads 160F. Make sure to flip halfway through.
If you plan on searing, remove the wings and increase the smoker’s temperature to 375F
If you plan to fry, refer to the previous instructions.
Watch for the internal temperature to read 165F and let the wings rest.
Serve with dipping sauces

PitMaster’s Memo: Getting Saucy

Some people toss their wings immediately into sauce after smoking or frying. Full disclosure: you will lose some of that crispness. Instead, serve your sauce on the side. You have several options commonly used for side sauces, including: