smoker ChartsDATASHEET // CT-SM-085
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Chicken Wings (Party Wings – Flats & Drums / Smoked) in the smoker
Specification: 2.5 lb fresh chicken party wings (flats and drumettes separated)
Target Temp
225°F (107°C)
Indirect Smoke
Total Time
75–90 mins
Total Cook Window
Flip Mark
38m
Turnover Point
Internal Safe Temp
175°F (79°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 225°F (107°C) with your choice of wood. Prepare chicken wings (party wings – flats & drums / smoked) (2.5 lb fresh chicken party wings (flats and drumettes separated)).
2
Cook & Flip
Cook for 75–90 mins. Flip at the 38-minute mark for even browning.
3
Check & Rest
Skins are crispy and deep golden, meat pulls cleanly from bone, and temp reads 175°F+ Confirm internal temperature reaches 175°F (79°C). Rest for 5 minutes before serving.
Verification Basis & Testing Rig
National Chicken Council & Traeger Wing Timetables
Pro Tip: Smoke at 225°F for 60 minutes to absorb deep smoke, then increase smoker to 375°F for the final 15 to 20 minutes to sizzle and crisp the skin.
Related smoker Cook Times
St. Louis Style Pork Ribs (3-2-1 Method)
225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)
Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)