Crispy Smoked Chicken Wings
Smoked chicken wings with crispy skin: a baking powder dry brine, 45 minutes of smoke at 250°F, then a hot finish at 425°F. Tossed in buttery buffalo sauce.
- Cook
- About 1¼ hr
- Pit
- 250°F, then 425°F
- Done at
- 175–185°F
- Makes
- 4 servings
- Wood
- Apple, cherry or hickory
- Cost
- $4.10 per serving
Low heat gives wings smoke flavor but leaves the skin rubbery. High heat crisps the skin but leaves little time for smoke. So do both: smoke low first, then crank the heat to finish.
A little baking powder in the dry brine raises the skin's pH, which helps it brown and crisp. Use baking powder, not baking soda.
Why this recipe works
- Drying the wings uncovered in the fridge is the biggest step toward crisp skin.
- Wings are safe at 165°F but become juicier and more tender at 175–185°F.
- Butter in the sauce helps it cling instead of sliding off.
What it costs
September 2026 prices- Chicken wings, 3 lb at $2.99/lb$8.97
- Brine and rub$1.00
- Butter, hot sauce and honey$2.50
- Celery, carrots and dressing$3.00
- Fuel, about 1.25 hr at $0.75/hr$0.94
- Total for the batch$16.41
- Home-smoked, per serving$4.10
Estimates from U.S. average and major-retailer prices; yours will vary. How we calculate.
Recipe
Step by step
Dry and season
Pat the wings very dry. Toss with the baking powder, salt and spices until evenly coated.
Air-dry
Arrange on a wire rack over a sheet pan and refrigerate uncovered for at least 1 hour, or overnight for the crispiest skin.
Smoke low
Smoke the wings at 250°F for 45 minutes.
Crisp hot
Raise the heat to 425°F (or move the wings to a hot grill) and cook 20–30 minutes, turning once, until the skin is golden and crisp and the thickest pieces read 175–185°F.
Make the sauce
Melt the butter with the hot sauce and honey over low heat, whisking until smooth.
Toss and serve
Toss the hot wings in the sauce and serve right away with celery, carrots and dressing.
Pitmaster tips
Buy whole wings
Whole wings are usually cheaper per pound than pre-split party wings. Split them at the joints and freeze the tips for stock.
Sauce at the last second
Sauced wings lose their crunch within minutes. Toss just before serving.
Dry rub option
Skip the sauce and dust with extra rub for mess-free wings.
Refrigerate within 2 hours for up to 3 days. Re-crisp unsauced wings at 400°F for 8–10 minutes.
USDA safe minimum internal temperatures: 165°F for poultry, 160°F for ground meat, and 145°F with a 3-minute rest for whole cuts of beef and pork and for fish. Use a thermometer, and refrigerate leftovers within 2 hours.
Smoked Chicken Wings FAQ
Why aren't my smoked wings crispy?
Low smoking temps can't render the fat under the skin. Always finish at 400–425°F, and dry the wings uncovered in the fridge first.
What internal temperature should chicken wings reach?
USDA's safe minimum for poultry is 165°F. Wings are tastier at 175–185°F because more collagen and fat render out.
Can I finish wings in an air fryer?
Yes. After smoking, air-fry at 400°F for 8–12 minutes, shaking once.
