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Smoked Chicken Wings with Dry Rub

Name: Smoked Chicken Wings with Dry Rub
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 servings
Ingredients: 3 lbs Chicken wings, split into flats and drumettes; 2 tbsp Brown sugar; 2 tbsp Smoked paprika; 1 tbsp Garlic powder; 1 tsp Onion powder; 2 tsp Salt; 1 tsp Black pepper; 1/2 tsp Cayenne pepper; 2 tbsp Olive oil; as needed Applewood or cherry wood chips/chunks

1 hr 40 min 4 servings Medium

Cut used: Wing chicken →

Prep

10 min

Cook

1 hr 30 min

Total

1 hr 40 min

Smoking wings low and slow infuses them with rich, woodsy flavor, but skin can turn rubbery if it never sees higher heat, so this method finishes with a hot blast to crisp things up. A simple paprika, brown sugar, and cayenne dry rub caramelizes into a flavorful bark over the smoke session. Applewood or cherry wood pairs especially well with chicken's milder flavor without overpowering it.

What Ingredients Do You Need?

3 lbs Chicken wings, split into flats and drumettes
2 tbsp Brown sugar
2 tbsp Smoked paprika
1 tbsp Garlic powder
1 tsp Onion powder
2 tsp Salt
1 tsp Black pepper
1/2 tsp Cayenne pepper
2 tbsp Olive oil
as needed Applewood or cherry wood chips/chunks

How Do You Make Smoked Chicken Wings with Dry Rub?

1
Season the wings
Pat wings dry, toss with olive oil, then coat thoroughly with a mixture of brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne.
2
Set up the smoker
Preheat a smoker to 225°F using applewood or cherry wood for a mild, sweet smoke flavor.
3
Smoke low and slow
Smoke the wings for about 1 hour, until they reach an internal temperature of around 155°F and have absorbed good smoke color.
4
Crisp with high heat
Increase the smoker temperature to 400°F, or transfer wings to a hot grill, and cook another 15-20 minutes until the skin crisps and the internal temperature reaches 165°F.
5
Rest
Let the wings rest for 5 minutes before serving.
6
Serve
Serve as is, or toss lightly in your favorite barbecue sauce for extra flavor.

What Are the Pro Tips for This Recipe?

💡 The two-stage temperature approach solves the classic problem of rubbery smoked chicken skin.
💡 Milder fruit woods like apple or cherry complement chicken better than strong woods like mesquite.
💡 Use a reliable meat thermometer since wings are thin and can overshoot doneness quickly once heat increases.
💡 Let the dry rub sit on the wings for 20-30 minutes before smoking for better adhesion.