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Seasoned and smoked chicken wings served with dipping sauce.
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Dry Rub Smoked Chicken Wings

These smoked chicken wings feature a bold dry rub and two-step cooking process that creates unmatched flavor and perfectly crispy skin. They're guaranteed to be the MVP of your game day spread!
Course Appetizer
Cuisine American
Keyword Chicken Wings, Smoker Recipe
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 172kcal
Author Stephanie Manley

Ingredients

  • 1 teaspoon paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • 2 teaspoons chili powder
  • ½ teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 pounds chicken wings
  • 2 tablespoons vegetable oil

Instructions

  • Preheat the smoker to 225°F.
  • In a small bowl, combine the paprika, granulated garlic, onion powder, cayenne pepper, chili powder, cumin, kosher salt, and ground black pepper. Mix well.
  • Cut the chicken wings at the joints, separating them into drumettes, wingettes, and wing tips. Discard the wing tips or save them to make stock.
  • Pat dry the drumettes and wingettes. Place half of them into a large plastic zip-top bag along with half of the dry rub and half of the oil. Massage the seasoning blend over the chicken. Then remove the chicken from the bag and place it onto a wire rack. Repeat with the remaining chicken, spices, and oil.
  • Smoke the wings for 1 to 1 ½ hours, until the chicken reaches an internal temperature of 160°F. At this point, remove the wings from the smoker.
  • Increase the temperature of the smoker to 450°F. When the proper temperature has been reached, return the wings to the smoker for 3 to 5 minutes per side. Remove the chicken wings from the smoker and serve immediately.

Recipe Tips

Make ahead for deeper flavor. Season the wings the night before and let them rest uncovered on the wire rack in the refrigerator. The rub penetrates the meat more deeply overnight, and the skin dries out slightly, which helps it crisp up faster during the finish cook.
Do not crowd the rack. Wings need airflow on all sides for even smoke penetration and proper crisping. If you are cooking a large batch, use a second rack rather than stacking.
Trust your thermometer. Smoker temperature can vary depending on the brand and ambient conditions. Always pull wings based on internal temperature, not time alone.
Save your wingtips. Toss them in a freezer bag and save them for homemade chicken stock. They add great gelatin and flavor.

Nutrition

Calories: 172kcal | Carbohydrates: 1g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 344mg | Potassium: 126mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
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