Smoked Chicken Wings (Crispy Skin)
Juicy wood-smoked chicken party wings with a mahogany smoke ring and shatteringly crispy skin using the baking powder dry brine trick.
- Cook temp
- 225°F
- 107°C · preheat
- Total time
- 85 min
- 10 prep · 75 cook · 3 rest
- Flip at
- 45 min
- of 75 min cook
- Pull at
- 165°F
- USDA safe minimum
Extra CRISPY SMOKED CHICKEN WINGS on the Masterbuilt Gravity! | How-To · Hey Grill Hey
Susie Bulloch shows how to prep chicken wings with a dry rub to ensure shatteringly crispy skin when smoked.
- Target //Cook at 225°F (107°C) then 400°F (204°C) Finish for 75 mins (flip at 45 mins).
- Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 3 mins before slicing.
- Golden Rule //The biggest failure on a smoker is rubbery, chewy chicken skin. Two tricks fix this permanently: 1) Toss raw dry wings with 1 tbsp baking powder before smoking, and 2) Crank the smoker to 400°F for the final 15 minutes. You get deep wood-fire smoke with air-fryer level crunch.
- Family Tweak //Leave half the wings dry-rubbed or tossed in mild honey barbecue sauce.
Ingredients
- 3 lbsChicken Party Wings (Flats & Drums), patted bone dry
- 1 tbspAluminum-Free Baking Powder, not baking soda
- 1 tspSmoked Paprika
- 1 tspGarlic Powder
- 1 tspKosher Salt
- 1/2 tspBlack Pepper
- 1/2 cupBuffalo Wing Sauce or BBQ, warm for tossing
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Get to the point
- 1
Toss 3 lbs dry party wings with 1 tbsp aluminum-free baking powder, garlic, smoked paprika, and salt.
- 2
Smoke at 225°F for 60 minutes to infuse deep wood smoke and render fat.
- 3
Crank smoker to 400°F for 15 minutes to blister the skin into glass-like crunch.
- 4
Toss immediately in warm buffalo sauce or garlic parmesan butter.
Step by step
Tap a step to cross it offBaking Powder Dry Brine Technique
Thoroughly pat 3 lbs raw chicken party wings (drums and flats) completely dry with paper towels. In a large bowl, toss wings with 1 tbsp aluminum-free baking powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper.
WhyBaking powder raises the skin's pH level, breaking down peptide bonds so moisture evaporates fast and skin turns blistered and crispy on a low-temp smoker.
Low-Temp Smoke Infusion Phase
60 minPreheat smoker to 225°F with apple, cherry, or pecan wood. Arrange wings in a single layer with 1/2-inch space between. Smoke for 60 minutes.
WhyThe first 60 minutes is where the meat absorbs 95% of its wood smoke flavor and builds a red smoke ring.
High Heat Flash Crisp Phase
15 minTurn smoker temperature up to 400°F (or transfer wings to a 400°F air fryer/oven). Cook for 12 to 15 more minutes, flipping once, until skin crackles and internal temperature reaches 175°F–185°F.
WhySmoked chicken wings have rubbery skin unless finished at 400°F+ to sizzle the rendered skin.
Post-Smoke Sauce Toss & Service
Transfer crispy wings to a large bowl. Toss with 1/2 cup warm buffalo sauce, honey BBQ, or garlic parmesan butter. Serve immediately with celery and ranch.
WhySauce wings only right before serving so the crisp skin doesn't soften on the platter.
- Dad pro tip
- The biggest failure on a smoker is rubbery, chewy chicken skin. Two tricks fix this permanently: 1) Toss raw dry wings with 1 tbsp baking powder before smoking, and 2) Crank the smoker to 400°F for the final 15 minutes. You get deep wood-fire smoke with air-fryer level crunch.
- Kid & toddler adjustment
- Leave half the wings dry-rubbed or tossed in mild honey barbecue sauce.
- Serve with
- Celery & carrot sticks with ranch · Air fryer french fries · Macaroni salad
- Reheating
- Reheat smoked wings in air fryer at 380°F for 4 minutes to restore crackling skin, or in a 400°F oven for 8 minutes.
- Calories
- 380
- Protein
- 32 g
- Carbs
- 2 g
- Fat
- 26 g
Nutrition source: USDA FoodData Central #171077. Cook-time basis: Traeger Pro 575 2-Temp Smoke Curve (225°F 60m + 400°F 15m); USDA FSIS 165°F standard.
Frequently Asked Questions
How do you reheat leftover smoked chicken wings (crispy skin) without ruining the texture?
Reheat smoked wings in air fryer at 380°F for 4 minutes to restore crackling skin, or in a 400°F oven for 8 minutes.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 3 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Leave half the wings dry-rubbed or tossed in mild honey barbecue sauce.
What are the best side dishes to serve with this?
Recommended sides include Celery & carrot sticks with ranch, Air fryer french fries, Macaroni salad.