In this recipe, we are talking about smoked chicken wings and while these are very similar to hot wings, these are not the traditional chicken wings that are fried then coated in wing sauce.

Instead these are seasoned with my original rub*, smoked with cherry wood and then brushed with my delicious barbecue sauce* about 30 minutes before they are finished.

*Purchase formula here | Purchase bottled products

Helpful Information
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Smoker Temp: 275°F
  • Meat Finish Temp: 180°F
  • Recommended Wood: Cherry
What You'll Need
Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

We are running a limited-time 25% off sale on the DOWNLOADABLE RECIPES. Click HERE to purchase the instantly downloadable recipes (formulas) for both of my rubs and barbecue sauce at an unbeatable discount. Somebody pinch me! Or better yet, just go get them 😉
Note: The coupon should be automatically applied OR use SM25 during checkout if necessary.
Prepare the chicken wings for smoking

This part is extremely easy.. the first step is to put all of the wings as they are into a large ziploc bag.

Put chicken wings into ziploc bag

Pour about 1/2 cup of oil over the wings and then roll them around inside the bag to coat.

Pour oil over the chicken and roll to coat

Pour 1/4 cup of my original rub* per 3 lbs of chicken wings down into the bag. Zip it up then roll and shake the bag to coat the chicken with the rub.

*Purchase formula here | Purchase bottled rub

Pour rub over chicken - Roll and shake to coat well

Once the chicken is coated with rub, pour them out into a foil pan for easy access.

Dump wings back into foil pan for easy access

Smoke Time

It does not matter what type of smoker you are using. I decided to use my wood smoker but you can use ANY smoker or gril.

Here's a few examples:

You can use any smoker or even the grill for these. If you are able to maintain close to the recommended temperature and you have a thermometer so you can make sure they are done properly, then it will work.

Lately I've been using the Camp Chef Woodwind SG pellet grill for most of my cooking and having a blast doing it. Read more about this awesome smoker that uses REAL wood to cook and smoke the food to perfection.

Regardless of what smoker you use:

  • Maintain 250-275°F (a little higher temperature ensures more crispy skin)
  • Cook for about 1.5 hours or until the meat reaches 175-180°F
  • Apply smoke for at least 1 hour. I used cherry wood on these but any good smoking wood will work well.

Once your smoker is maintaining about 250-275°F with 275°F being ideal in my opinion,

Lay the chicken wings onto the grate of your smoker trying to keep a little space between them to allow the smoke to circulate over, under and around each piece.

lay chickene wings on grate of smoker

About 30 minutes from the time when the chicken is expected to be finished, you will want to brush some of my extra delicious barbecue sauce* onto the wings.

*Purchase formula here | Purchase bottled sauce

For this purpose, I wanted the sauce to be a little thinner than usual so I mixed in some Lemon-lime soda to help thin it down. If you purchase the bottled barbecue sauce, you will probably not need to thin it out as it is already a little thinner than what you make at home using my recipes.

Note: you can use almost anything from water to coffee to pop and even cider or apple juice to thin down my barbecue sauce. Sometimes you just want it to flow a little more.

I just happened to have some SunDrop and that's what I used. The lemon-lime flavor won't hurt anything;-)

Just 2-3 tablespoons of liquid is all it takes in a cup of my barbecue sauce*. Use more or less depending on how thin you want it to be.

*Purchase formula here | Purchase bottled sauce

Jeff's barbecue sauce brushed onto chicken wings

Use a ThermoPop, Thermapen or other thermometer to make sure that the correct finished temperature is achieved in the chicken. You are looking for 175-180°F.

A great tool for checking the temperature on these is the ThermoPop digital pocket thermometer which reads in 3-4 seconds (that's fast)– One of my favorite toys.. er, tools;-)

ThermoPop_generic-01

When the smoked chicken wings are done, get them out quickly and place them into a foil pan or other serving platter or bowl.

This one was begging to be eaten!

Beautiful!

Into the foil pan and into the house for serving to the hungry family and friends.

Foil pan of smoked chicken wings

My oldest daughter said they were the best wings she's ever had. Why is this significant? She's very picky about her wings!

Try these and I know you'll love them. I do recommend that you do these exacly as I've instructed the first time.

Enjoy!!

Summary:

  1. Remove wings from package and place in large ziploc
  2. Pour oil onto wings and roll to coat
  3. Spoon rub over chicken in bag
  4. Roll and toss to coat well
  5. Dump wings into large foil pan
  6. Prepare smoker for cooking at 250-275 degrees
  7. Place wings on smoker grate with space between them
  8. smoke for about 1.5 hour
  9. About 30 minutes before finished, brush with my sauce
  10. The wings are done when they reach 175-180°F

Notes:

The most popular email question that I receive is how to get chicken skin crispy and this includes whole chicken, pieces and even wings.

There are several methods you can use to help crisp up the skin a little bit

  • Flash fry the wings (after smoking) in oil that is very hot (400+ degrees)
  • Place them on a very hot grill for a few minutes after they are done smoking
  • Place them in a 350-375 degree oven for a few minutes after they're done smoking
Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

We are running a limited-time 25% off sale on the DOWNLOADABLE RECIPES. Click HERE to purchase the instantly downloadable recipes (formulas) for both of my rubs and barbecue sauce at an unbeatable discount. Somebody pinch me! Or better yet, just go get them 😉
Note: The coupon should be automatically applied OR use SM25 during checkout if necessary.
Purchase the Formulas for Jeff's Rub and Sauce
**Instant Download!**
Jeff's Original Rub Recipe
Jeff's Barbecue Sauce

***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff!  -Susan T.

Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point!  -Charles W.

Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!  -Peter S.

Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!  -Michelle M.

I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while.  -Darwyn B.

You see the raving testimonies and you wonder, “Can the recipes really be that good?”

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter

Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order Jeff's Rub Recipe n' Sauce Recipe
I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.
Jeff's Smoking Meat Book

The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 900 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Thin Blue Foods Store | AmazonBarnes & Noble | German Edition

Digital versions available via Nook | iTunes | Kindle

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