18 Delicious Smoked Chicken Wing Recipes for Every Occasion

Fire up your taste buds because we’re diving into the smoky, savory world of chicken wings like never before! Whether you’re hosting a game-day party, craving some weekend comfort food, or just looking to spice up your dinner routine, these 18 smoked chicken wing recipes are your ticket to flavor town. Get ready to bookmark your favorites—this roundup is packed with deliciousness for every occasion!

Honey BBQ Smoked Chicken Wings

Craving something smoky, sweet, and utterly irresistible? These Honey BBQ Smoked Chicken Wings are your next obsession. Fire up the smoker and let’s dive into flavor town.

Ingredients

• 2 lbs chicken wings (split at joints, tips discarded)
• 1/2 cup honey (local for best flavor)
• 1/4 cup BBQ sauce (thick, smoky variety)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp smoked paprika (adjust to taste)
• 1 tsp garlic powder
• 1 tsp salt (kosher preferred)
• 1/2 tsp black pepper (freshly ground)

Instructions

1. Preheat your smoker to 225°F. Use hickory or applewood chips for a deep smoke flavor.
2. In a large bowl, toss the chicken wings with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
3. Place the wings on the smoker grate, ensuring they’re not touching for even smoking. Smoke for 2 hours.
4. While the wings smoke, mix honey and BBQ sauce in a small saucepan. Warm over low heat for 5 minutes, stirring occasionally, until combined.
5. After 2 hours, brush the wings generously with the honey BBQ glaze. Smoke for an additional 30 minutes to set the glaze.
6. Remove the wings from the smoker. Let them rest for 5 minutes before serving to lock in the juices.

Bold flavors and a sticky-sweet glaze make these wings a crowd-pleaser. Serve them piled high with extra napkins—things are about to get messy.

Spicy Garlic Parmesan Smoked Wings

Craving something that packs a punch? These Spicy Garlic Parmesan Smoked Wings are your ticket to flavor town—crispy, smoky, and loaded with a garlicky parmesan kick that’ll have you licking your fingers clean.

Ingredients

• 2 lbs chicken wings (split at joints, tips removed)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp garlic powder (adjust to taste)
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper (adjust to taste)
• 1/2 cup grated parmesan cheese (freshly grated for best flavor)
• 1/4 cup chopped parsley (for garnish)
• Salt to taste

Instructions

1. Preheat your smoker to 225°F. Use hickory or apple wood chips for a subtle sweetness.
2. In a large bowl, toss the wings with olive oil until evenly coated. This ensures the spices stick well.
3. Mix garlic powder, smoked paprika, cayenne pepper, and salt in a small bowl. Sprinkle over wings, tossing to coat evenly. Don’t skimp—this is where the magic happens.
4. Place wings on the smoker grate. Smoke for 2 hours, or until the internal temperature reaches 165°F. Keep the lid closed to maintain temperature.
5. Transfer wings to a large bowl. While still hot, sprinkle with grated parmesan and toss gently. The heat will melt the cheese slightly, creating a creamy coating.
6. Garnish with chopped parsley before serving. Serve immediately for the best texture and flavor.

Here’s the deal: these wings are smoky with a crispy exterior, thanks to the low and slow smoking process. The spicy garlic parmesan coating? Absolutely addictive. Try serving them with a cool ranch dip to balance the heat.

Classic Hickory Smoked Chicken Wings

Ready to level up your wing game? These **Classic Hickory Smoked Chicken Wings** are your ticket to flavor town—smoky, juicy, and downright addictive.

Ingredients

• 2 lbs chicken wings (split at joints, tips removed)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp hickory smoke seasoning (adjust to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your smoker to 225°F. **Tip:** Use hickory wood chips for authentic smoke flavor.
2. In a large bowl, toss wings with olive oil until evenly coated.
3. Combine hickory smoke seasoning, garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle over wings, tossing to coat evenly. **Tip:** Let wings sit for 10 minutes to absorb flavors.
4. Arrange wings on smoker rack, ensuring they don’t touch. Smoke for 2 hours. **Tip:** Check internal temperature—it should reach 165°F.
5. Remove wings from smoker and let rest for 5 minutes before serving.

Devour these wings fresh off the smoker for the ultimate texture—crispy skin giving way to tender, smoky meat. Serve with a side of cool ranch or blue cheese dressing to balance the heat, or go bold with a spicy mango habanero dip.

Maple Bourbon Smoked Wings

Bold flavors collide in these Maple Bourbon Smoked Wings, where smoky meets sweet in a finger-licking glaze. Perfect for game day or any day you crave something seriously addictive.

Ingredients

• 2 lbs chicken wings (split at joints, tips discarded)
• 1/2 cup pure maple syrup (the darker, the better for depth)
• 1/4 cup bourbon (a good quality one makes a difference)
• 2 tbsp smoked paprika (for that signature smokiness)
• 1 tbsp garlic powder (adjust to taste)
• 1 tsp salt (fine sea salt preferred)
• 1/2 tsp black pepper (freshly ground)
• 1/4 cup apple cider vinegar (balances the sweetness)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your smoker to 225°F. Use hickory or apple wood chips for best flavor.
2. In a bowl, toss wings with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
3. Place wings on the smoker rack, ensuring they’re not touching. Smoke for 2 hours, or until internal temperature reaches 165°F.
4. While wings smoke, combine maple syrup, bourbon, and apple cider vinegar in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally, until slightly thickened.
5. Once wings are smoked, brush them generously with the maple bourbon glaze. Return to the smoker for 10 more minutes to set the glaze.
6. Serve immediately, with extra glaze on the side for dipping. For an extra kick, sprinkle with red pepper flakes before serving.

Heavenly crispy on the outside, tender on the inside, these wings pack a punch of smoky sweetness with every bite. Try serving them over a bed of creamy coleslaw to cut through the richness.

Lemon Pepper Smoked Chicken Wings

Ready to level up your wing game? These Lemon Pepper Smoked Chicken Wings are crispy, smoky, and packed with zesty flavor—perfect for your next BBQ or game day spread.

Ingredients

• 2 lbs chicken wings (split at joints, tips removed)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp lemon pepper seasoning (adjust to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your smoker to 225°F. Use hickory or applewood chips for best flavor.
2. In a large bowl, toss chicken wings with olive oil until evenly coated.
3. Combine lemon pepper seasoning, garlic powder, onion powder, salt, and black pepper in a small bowl. Sprinkle over wings and toss to coat evenly.
4. Arrange wings on the smoker rack in a single layer, ensuring they don’t touch.
5. Smoke wings for 2 hours, or until internal temperature reaches 165°F. For extra crispiness, increase smoker temp to 375°F for the last 10 minutes.
6. Remove wings from smoker and let rest for 5 minutes before serving.

Expect a perfect balance of smoky and zesty flavors with a crispy exterior. Serve with a side of cool ranch or blue cheese dressing to complement the tangy lemon pepper kick.

Asian Zing Smoked Wings

Elevate your wing game with these Asian Zing Smoked Wings—crispy, smoky, and packed with a sweet-heat punch that’ll have you licking your fingers clean.

Ingredients

• 2 lbs chicken wings (split at joints, tips removed)
• 1/2 cup soy sauce (low sodium for better control)
• 1/4 cup honey (or maple syrup for a deeper flavor)
• 2 tbsp sriracha (adjust to spice preference)
• 1 tbsp rice vinegar (adds a bright tang)
• 1 tsp garlic powder (fresh minced garlic works too)
• 1 tsp ginger powder (or freshly grated ginger for zing)
• 1/2 tsp smoked paprika (for that extra smokiness)
• 1 tbsp sesame oil (toasted for nuttier flavor)
• 1 tbsp sesame seeds (for garnish)
• 2 green onions (thinly sliced, for garnish)

Instructions

1. Preheat your smoker to 225°F. Use hickory or applewood chips for best flavor.
2. In a bowl, whisk together soy sauce, honey, sriracha, rice vinegar, garlic powder, ginger powder, and smoked paprika. Set aside 1/4 cup of this sauce for glazing later.
3. Toss the wings in the remaining sauce until fully coated. Let marinate for at least 30 minutes, or up to 4 hours in the fridge for deeper flavor.
4. Place wings on the smoker grate. Smoke for 2 hours, or until the internal temperature reaches 165°F.
5. Brush the reserved sauce over the wings during the last 15 minutes of smoking for a sticky glaze.
6. Remove wings from smoker. Drizzle with sesame oil and sprinkle with sesame seeds and green onions.

Heavenly crispy with a smoky depth, these wings are a crowd-pleaser. Serve them atop a slaw for a crunchy contrast or with extra sriracha on the side for heat lovers.

Smoked Buffalo Chicken Wings

Whip up these Smoked Buffalo Chicken Wings for a game-day snack that slaps. Smoke, sauce, and serve—your crowd will beg for the recipe.

Ingredients

• 3 lbs chicken wings (split at joints, tips discarded)
• 1 tbsp baking powder (for extra crispy skin)
• 1 tsp salt (adjust to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup buffalo sauce (or any hot sauce you prefer)
• 2 tbsp unsalted butter (melted, for a smoother sauce)
• 1 tbsp honey (optional, for a touch of sweetness)

Instructions

1. Preheat your smoker to 225°F. Use hickory or applewood chips for a deep flavor.
2. Pat the wings dry with paper towels. This step is crucial for crispy skin.
3. In a bowl, mix baking powder, salt, garlic powder, and onion powder. Toss the wings in the mix until evenly coated.
4. Arrange wings on the smoker rack, ensuring they’re not touching. Smoke for 2 hours, or until the internal temperature reaches 165°F.
5. While the wings smoke, whisk together buffalo sauce, melted butter, and honey in a small saucepan over low heat. Keep warm until ready to use.
6. Transfer smoked wings to a large bowl. Pour the buffalo sauce over the wings and toss to coat evenly.
7. For extra crispiness, broil the sauced wings on a baking sheet for 2-3 minutes, watching closely to prevent burning.

Now these wings pack a smoky punch with a crispy, saucy finish. Serve them with celery sticks and blue cheese dressing to cut through the heat.

Dry Rub Smoked Chicken Wings

Whip up these Dry Rub Smoked Chicken Wings for your next BBQ and watch them disappear in minutes. Smoky, spicy, and utterly addictive, they’re a crowd-pleaser that requires minimal effort for maximum flavor.

Ingredients

• 2 lbs chicken wings (split at joints, tips removed)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup brown sugar (packed, for sweetness)
• 2 tbsp smoked paprika (for that deep smoky flavor)
• 1 tbsp garlic powder (adjust to taste)
• 1 tbsp onion powder
• 1 tsp cayenne pepper (for heat, adjust to taste)
• 1 tsp salt (fine sea salt works best)
• 1 tsp black pepper (freshly ground)

Instructions

1. Preheat your smoker to 225°F. Use hickory or apple wood chips for best flavor.
2. In a large bowl, toss chicken wings with olive oil until evenly coated.
3. In a separate bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the dry rub.
4. Generously coat each wing with the dry rub, pressing gently to adhere.
5. Place wings on the smoker rack, ensuring they’re not touching for even smoke circulation.
6. Smoke for 2 hours, or until the internal temperature reaches 165°F. Tip: Avoid opening the smoker too often to maintain a consistent temperature.
7. For extra crispiness, transfer wings to a preheated grill or broiler for 2-3 minutes per side. Tip: Keep a close eye to prevent burning.
8. Let rest for 5 minutes before serving to allow juices to redistribute.

Juicy on the inside with a perfectly smoky crust, these wings are a texture dream. Serve them with a side of cool ranch or blue cheese dressing to balance the heat, or pile them high on a platter for a game-day feast.

Sweet and Spicy Smoked Wings

Viral for a reason, these Sweet and Spicy Smoked Wings are your next BBQ showstopper. Smoke, glaze, and devour—each bite packs a punch.

Ingredients

• 3 lbs chicken wings (split at joints, tips removed)
• 1 cup brown sugar (packed, for that deep sweetness)
• 1/2 cup hot sauce (like Frank’s, adjust to heat preference)
• 1/4 cup apple cider vinegar (balances the sweetness)
• 2 tbsp smoked paprika (for that smoky depth)
• 1 tbsp garlic powder (because everything’s better with garlic)
• 1 tsp cayenne pepper (kick it up a notch, optional)
• 1/2 cup unsalted butter (melted, for a glossy finish)

Instructions

1. Preheat your smoker to 225°F—steady and low is the key.
2. In a bowl, mix brown sugar, hot sauce, apple cider vinegar, smoked paprika, garlic powder, and cayenne pepper to create the glaze. Tip: Taste and adjust the heat before adding to wings.
3. Toss the wings in the melted butter, then arrange them on the smoker grate. Tip: Don’t overcrowd; give each wing space to smoke evenly.
4. Smoke for 2 hours, flipping halfway through, until the wings are golden and the internal temperature hits 165°F.
5. Brush the wings with the glaze during the last 30 minutes of smoking, reapplying every 10 minutes for a sticky, glossy coat. Tip: Use a silicone brush for easy application.

Dig into wings that are smoky, sticky, and just the right amount of spicy. Serve them piled high with extra glaze on the side for dipping, because why not?

Smoked Chicken Wings with Blue Cheese Dip

Ready to level up your wing game? These smoked chicken wings with blue cheese dip are crispy, smoky, and downright addictive. Perfect for game day or any day you crave bold flavors.

Ingredients

• 2 lbs chicken wings (split at joints, tips discarded)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp smoked paprika (adjust to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup sour cream (for a tangier dip, use Greek yogurt)
• 1/2 cup crumbled blue cheese
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tsp Worcestershire sauce
• 1/4 tsp cayenne pepper (optional, for heat)

Instructions

1. Preheat your smoker to 225°F. Use hickory or applewood chips for a sweet, smoky flavor.
2. In a large bowl, toss chicken wings with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
3. Place wings on the smoker grate, ensuring they’re not touching. Smoke for 2 hours, or until the internal temperature reaches 165°F.
4. While wings smoke, make the blue cheese dip. In a medium bowl, mix sour cream, blue cheese, lemon juice, Worcestershire sauce, and cayenne pepper until well combined. Chill until serving.
5. After smoking, increase smoker temperature to 400°F or transfer wings to a preheated oven. Cook for 10 minutes to crisp the skin.
6. Serve wings hot with the blue cheese dip on the side. Garnish with extra blue cheese crumbles and chopped chives if desired.

Heavenly crispy skin gives way to tender, smoky meat, while the blue cheese dip adds a cool, tangy contrast. Try serving these wings with celery sticks and a cold beer for the ultimate flavor experience.

Cajun Smoked Chicken Wings

Cajun smoked chicken wings are the ultimate game-day snack, packing a smoky, spicy punch that’ll have everyone reaching for more. Crispy skin, juicy meat, and that irresistible Cajun kick—these wings are a flavor explosion.

Ingredients

• 2 lbs chicken wings (split at joints, tips removed)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp Cajun seasoning (adjust to taste)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup applewood chips (soaked in water for 30 minutes)

Instructions

1. Preheat your smoker to 225°F. Tip: Maintaining a consistent temperature is key for perfectly smoked wings.
2. In a large bowl, toss the chicken wings with olive oil until evenly coated.
3. In a separate bowl, mix Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Sprinkle this mixture over the wings, tossing to coat thoroughly. Tip: For extra flavor, let the wings marinate in the seasoning for 30 minutes before smoking.
4. Place the soaked applewood chips in the smoker’s chip tray. Tip: Soaking the chips ensures they smoke rather than burn, giving the wings a deeper flavor.
5. Arrange the wings on the smoker rack, leaving space between each for even smoking.
6. Smoke the wings for 2 hours, or until the internal temperature reaches 165°F. Use a meat thermometer to check.
7. For crispier skin, transfer the wings to a preheated grill or broiler for 2-3 minutes per side after smoking.

Absolutely irresistible, these wings boast a smoky depth with a spicy Cajun crust. Serve them piled high with a side of cool ranch or blue cheese dressing to balance the heat, or toss them in your favorite sauce for an extra layer of flavor.

Teriyaki Smoked Wings

Just when you thought wings couldn’t get any better, we’re throwing smoke and teriyaki into the mix. These wings are sticky, smoky, and seriously addictive—perfect for your next BBQ or game day.

Ingredients

• 2 lbs chicken wings (split at joints, tips discarded)
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup brown sugar (packed, for deeper flavor)
• 2 tbsp honey (for glaze)
• 1 tbsp ginger (freshly grated, or 1 tsp dried)
• 2 cloves garlic (minced)
• 1/2 tsp black pepper (freshly ground)
• 1 tbsp sesame oil (or any neutral oil)
• 1/4 cup water (to adjust sauce consistency)
• 1 tbsp sesame seeds (for garnish, optional)
• 2 green onions (sliced, for garnish)

Instructions

1. Preheat your smoker to 225°F. Use hickory or applewood chips for best flavor.
2. In a bowl, whisk together soy sauce, brown sugar, honey, ginger, garlic, black pepper, and sesame oil until sugar dissolves.
3. Place wings in a large zip-top bag, pour in half the teriyaki marinade. Seal and refrigerate for at least 2 hours, preferably overnight.
4. Remove wings from marinade, pat dry. Reserve remaining marinade for basting.
5. Smoke wings for 2 hours, turning once halfway through.
6. Transfer reserved marinade to a saucepan. Add water, bring to a boil, then simmer for 5 minutes to create a glaze.
7. Brush wings with glaze, increase smoker temp to 350°F. Cook for 10 more minutes until sticky and caramelized.
8. Garnish with sesame seeds and green onions before serving.

Kick back and enjoy these wings—their crispy skin gives way to juicy meat, all wrapped in a sweet and smoky teriyaki hug. Serve them piled high with extra glaze on the side for dipping, because let’s be real, you’re gonna want more.

Smoked Chicken Wings with Mango Habanero Sauce

Viral on every feed, these wings are your next obsession. Smoky, spicy, and sweet—they’re a flavor bomb waiting to explode in your mouth.

Ingredients

• 2 lbs chicken wings (pat dry for crispier skin)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup mango habanero sauce (store-bought or homemade)
• 1 tsp salt (adjust to taste)
• 1 tsp smoked paprika (for that deep smoky flavor)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat your smoker to 225°F. Soak wood chips in water for 30 minutes if using.
2. In a bowl, toss wings with olive oil, salt, smoked paprika, garlic powder, and onion powder until evenly coated.
3. Place wings on the smoker grate. Smoke for 2 hours, or until internal temperature reaches 165°F.
4. Tip: For extra crispiness, crank up the heat to 400°F for the last 5 minutes.
5. Transfer wings to a large bowl. Pour mango habanero sauce over and toss to coat evenly.
6. Tip: Let wings sit for 5 minutes after saucing to let flavors meld.
7. Serve immediately with extra sauce on the side for dipping.
8. Tip: Pair with a cold beer or a crisp salad to balance the heat.

Now these wings pack a punch with a sticky, glossy sauce clinging to every nook. The smoke whispers through the heat, making each bite a complex dance of flavors. Try stacking them high on a platter with lime wedges for a show-stopping appetizer.

BBQ Ranch Smoked Wings

Ready to level up your wing game? These BBQ Ranch Smoked Wings are a crispy, smoky, tangy dream—perfect for your next backyard bash or solo snack attack.

Ingredients

• 2 lbs chicken wings (split at joints, tips discarded)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp smoked paprika (adjust to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup BBQ sauce (homemade or store-bought)
• 1/4 cup ranch dressing (for dipping or drizzling)

Instructions

1. Preheat your smoker to 225°F. Use hickory or applewood chips for best flavor.
2. In a large bowl, toss wings with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
3. Arrange wings on the smoker rack in a single layer. Smoke for 2 hours, or until internal temperature reaches 165°F.
4. Transfer wings to a bowl. Toss with BBQ sauce until fully coated.
5. Increase smoker temperature to 400°F. Return wings to the smoker for 10 minutes to crisp up.
6. Serve immediately with ranch dressing on the side for dipping.

Absolutely irresistible with a smoky crunch outside and juicy tenderness inside. Try serving them atop a crisp salad for a hearty meal or alongside cold beers for the ultimate game day spread.

Smoked Chicken Wings with Honey Mustard Glaze

Whip up these smoky, sweet, and tangy wings that’ll steal the show at any gathering. Perfect for game day or a backyard BBQ, they’re a crowd-pleaser with minimal fuss.

Ingredients

• 2 lbs chicken wings (split at joints, tips removed)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground for best flavor)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 cup honey
• 1/4 cup Dijon mustard (or whole grain for texture)
• 1 tbsp apple cider vinegar (balances sweetness)

Instructions

1. Preheat smoker to 225°F. Use hickory or applewood chips for a subtle sweetness.
2. Toss wings with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
3. Place wings on smoker grate. Smoke for 2 hours, or until internal temperature reaches 165°F.
4. While wings smoke, whisk honey, Dijon mustard, and apple cider vinegar in a small saucepan over low heat until smooth. Simmer for 5 minutes to thicken slightly.
5. Transfer smoked wings to a large bowl. Pour honey mustard glaze over wings, tossing gently to coat each piece.
6. Return wings to smoker for 10 minutes to set the glaze, ensuring a sticky, caramelized finish.

Out of the smoker, these wings boast a perfect balance of smoky depth and sweet tang. Serve them piled high with extra glaze on the side for dipping, or atop a crisp salad for a hearty meal.

Garlic Butter Smoked Wings

Viral for a reason, these Garlic Butter Smoked Wings are your next obsession. Crispy, smoky, and drenched in garlicky goodness—they’re a game-changer.

Ingredients

• 3 lbs chicken wings (split at joints, tips discarded)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp salt (adjust to taste)
• 1 tbsp black pepper (freshly ground for best flavor)
• 1/2 cup unsalted butter (melted)
• 6 garlic cloves (minced, more if you love garlic)
• 1 tbsp smoked paprika (for that deep smoky flavor)
• 1/2 tsp cayenne pepper (optional, for heat)
• 1/4 cup fresh parsley (chopped, for garnish)

Instructions

1. Preheat your smoker to 225°F. Use hickory or applewood chips for best results.
2. Toss wings with olive oil, salt, and black pepper in a large bowl. Ensure each wing is evenly coated.
3. Place wings on the smoker rack. Smoke for 2 hours, or until the internal temperature reaches 165°F.
4. While wings smoke, melt butter in a small saucepan over low heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in smoked paprika and cayenne pepper. Remove from heat.
5. Transfer smoked wings to a large bowl. Pour garlic butter sauce over wings, tossing to coat evenly.
6. Garnish with chopped parsley before serving. For extra crispiness, broil for 2-3 minutes after saucing.

Wings emerge with a perfect smoky crust, juicy inside, and a garlic butter punch. Serve with celery sticks and blue cheese dressing to cut through the richness.

Smoked Chicken Wings with Sriracha Lime Sauce

Craving something smoky, spicy, and downright addictive? These smoked chicken wings with sriracha lime sauce are your next obsession. Fire up the smoker and let’s dive in.

Ingredients

• 2 lbs chicken wings (split at joints, tips removed)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp smoked paprika (for that deep smoky flavor)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 cup sriracha sauce (for heat)
• 1/4 cup honey (balances the heat)
• 2 tbsp lime juice (freshly squeezed for zest)
• 1 tbsp butter (adds richness to the sauce)

Instructions

1. Preheat your smoker to 225°F. Use hickory or applewood chips for best flavor.
2. Toss the chicken wings with olive oil, smoked paprika, garlic powder, and salt until evenly coated.
3. Place the wings on the smoker rack, ensuring they’re not touching. Smoke for 2 hours, or until the internal temperature reaches 165°F.
4. While the wings smoke, combine sriracha, honey, lime juice, and butter in a small saucepan. Simmer over low heat for 5 minutes, stirring occasionally, until slightly thickened.
5. Once the wings are done, toss them in the sriracha lime sauce until fully coated. Serve immediately for maximum crispiness.

Mouthwatering doesn’t even begin to cover it—these wings are smoky, sticky, and packed with flavor. Serve them with extra lime wedges and a cold beer for the ultimate game day snack.

Smoked Wings with Alabama White Sauce

Perfect for your next backyard bash, these smoked wings slathered in Alabama white sauce are a game-changer. Packed with smoky flavor and tangy creaminess, they’re ridiculously easy to make and impossible to resist.

Ingredients

• 2 lbs chicken wings (tips removed, drumettes and flats separated)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp smoked paprika (adjust to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1 tbsp prepared horseradish (adjust to taste)
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your smoker to 225°F. Use hickory or apple wood chips for best flavor.
2. In a large bowl, toss wings with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
3. Place wings on the smoker rack, ensuring they’re not touching. Smoke for 2 hours, or until the internal temperature reaches 165°F.
4. While wings smoke, whisk together mayonnaise, apple cider vinegar, horseradish, sugar, salt, and black pepper in a medium bowl. Cover and refrigerate until ready to use.
5. Once wings are done, transfer them to a large bowl. Pour half of the Alabama white sauce over the wings and toss to coat evenly.
6. Serve wings with the remaining sauce on the side for dipping. Garnish with chopped parsley if desired.

Juicy, smoky, and tangy, these wings are a flavor explosion. Serve them with extra sauce and a cold beer for the ultimate game day treat.

Conclusion

Looking for the perfect smoked chicken wing recipe? Our roundup offers 18 mouthwatering options for any event, from game day to backyard BBQs. Each recipe is a testament to the versatility and deliciousness of smoked wings. We’d love to hear which one becomes your go-to! Don’t forget to leave a comment with your favorite and share this article on Pinterest to spread the smoky goodness.

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