Smoked BBQ Chicken Wings

My oldest kid has become a true fan of chicken wings. I’m OK with that, only because he has been a picky eater for the majority of his childhood, so when he wants something that has a bone in it of all things, I’m cool. Normally during a busy week we might order chicken wings because after a long day at work, I really don’t want to come home and heat up a bunch of oil, trim chicken, and fry it. I just don’t. When we do order out though, this kid will take on the chicken wings, not six, but probably ten to twelve of them. To me, that’s impressive for a kid his age, and it’s always a sign that he is growing, not only in size but age. He’s a great kid, and I love him. So with that said, when I do have a bit of time to slow down, I like to focus on low and slow food on the smoker.

Smoked BBQ Chicken Wings

There were a couple of reasons why I wanted to make these chicken wings for the kid; one is that my neighbor hooked me up with a ton of cherry wood, which I totally appreciated, and I needed to make a batch of my spice rub. I’ve smoked chicken breasts in the past, but never have I smoked chicken wings, so I was up for a challenge of not over smoking the chicken wings, while at the same time trying to impart a great cherry wood smoked flavor, while keeping the chicken moist. I think I won on that front.

Let’s get started.

Ingredients:

  • 24 chicken wingettes, wing tips removed, drumette is optional
  • 1/2 cup of your favorite BBQ spice rub
  • 2 cups, approximately cherry wood, soaked
  • 1/2 cup of your favorite BBQ sauce
  • Smoker

Start by seasoning your wingettes with the spice rub. Massage it all over the chicken, then place in a plastic, sealable bag, and let it marinate overnight in the refrigerator.

The following day, get your smoker ready. Cover the cherry wood chunks with water, and let them soak for a good hour or so.

Prepare your smoker however you do that. I use a charcoal chimney to light the charcoal, then pour that into the base of a drum based smoker, using a water pan in the middle, then grill grates on top, only to cover and trap on the smoke.

How to make smoked chicken wings

Once the coals are heated up, in my case, dump them into the bottom. Top with a handful of the soaked cherry wood, I added a couple of dry chunks as well, then assemble the rest of the smoker and lay the marinated chicken wings onto the grill grate. Cover and walk away. Or, stay there and begin to smell how amazing that smoke smells, then walk away.

Smoke the chicken wings for about one hour, then carefully flip them over, and let them smoke for another hour, then remove from the smoker and onto a baking sheet. Once you remove them, let them rest, then brush on your favorite barbecue sauce. Place in a preheated 275 degree oven to finish cooking for about 20 minutes. The sauce will get nice and caramelized, almost sticky, and very delicious.

Smoked BBQ Chicken Wings Recipe

Remove, plate, and serve. The result are truly great smoked BBQ chicken wings. They were nicely glazed, and the meat had that great pink color from the smoking process that you only get from the smoke ring. This pink was through and through but not overwhelmed by the amount of smoke. Let’s just say my kids love them and so did I. If you have time and want to go low and slow on the smoker, give these a shot.

Smoked BBQ Chicken Wings
Author: 
Recipe type: American BBQ
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 24 chicken wingettes, wing tips removed, drumette is optional
  • ½ cup of your favorite BBQ spice rub
  • 2 cups, approximately cherry wood, soaked
  • ½ cup of your favorite BBQ sauce
  • Smoker
Instructions
  1. Start by seasoning your wingettes with the spice rub. Massage it all over the chicken, then place in a plastic, sealable bag, and let it marinate overnight in the refrigerator.
  2. The following day, get your smoker ready. Cover the cherry wood chunks with water, and let them soak for a good hour or so.
  3. Prepare your smoker however you do that. I use a charcoal chimney to light the charcoal, then pour that into the base of a drum based smoker, using a water pan in the middle, then grill grates on top, only to cover and trap on the smoke.
  4. Once the coals are heated up, in my case, dump them into the bottom. Top with a handful of the soaked cherry wood, I added a couple of dry chunks as well, then assemble the rest of the smoker and lay the marinated chicken wings onto the grill grate. Cover and walk away. Or, stay there and begin to smell how amazing that smoke smells, then walk away.
  5. Smoke the chicken wings for about one hour, then carefully flip them over, and let them smoke for another hour, then remove from the smoker and onto a baking sheet. Once you remove them, let them rest, then brush on your favorite barbecue sauce. Place in a preheated 275 degree oven to finish cooking for about 20 minutes. The sauce will get nice and caramelized, almost sticky, and very delicious.
  6. Remove, plate, and serve. The result are truly great smoked BBQ chicken wings. They were nicely glazed, and the meat had that great pink color from the smoking process that you only get from the smoke ring. This pink was through and through but not overwhelmed by the amount of smoke. Let's just say my kids love them and so did I. If you have time and want to go low and slow on the smoker, give these a shot.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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