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 (Purchase formula here | Purchase bottled rub), smoked with cherry wood and then brushed with my delicious barbecue sauce (Purchase formula here | Purchase bottled sauce) about 30 minutes before they are finished.

I dare say you have NEVER eaten anything that tasted this good right out of the smoker!

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
IMG 7287 2000x1267Please 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.

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 (Purchase formula here | Purchase bottled 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.

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.

These already smell so good!

Dump wings back into foil pan for easy access

Smoke Time

It does not matter what type of smoker you are using. You can use ANY smoker or grill and get amazing results.

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 for a lot 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 (Purchase formula here | Purchase bottled sauce) onto the wings.

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 (Purchase formula here | Purchase bottled rub). Use more or less depending on how thin you want it to be.

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 Thermapen ONE which reads in 1 second or less! That's screaming fast folks! This is the ONLY 1 second thermometer in the world and I'm proud to own one.. you can too by clicking HERE.

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!


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.



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
IMG 7287 2000x1267Please 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.

Purchase the Formulas for Jeff’s Rubs and Sauce
**Instant Download!**
Jeff's Original Rub Recipe
Jeff's Barbecue Sauce
Jeff's Texas style rub recipe

I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce.

Please understand that 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 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.

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.

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:

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I REALLY want you to have these.. click on the big orange button below to order these premium recipes now.

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I really, really appreciate the support and, remember, if you’re not as happy as a June bug with these recipes, let me know and I’ll issue a quick refund.
Jeff’s Smoking Meat Books

Smoking Meat: The Essential Guide to Real Barbecue – 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 1000 reviews on and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition


Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

Amazon | Barnes & Noble

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Printable Recipe

smoked chicken wings 1000x667
Print Recipe
5 from 3 votes

Smoked Chicken Wings

These smoked chicken wings are cooked in the smoker with cherry wood and if you've never had wings made in a smoker, then you are in for a real treat.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Appetizer, Entree
Cuisine: American, Barbecue


  • 5-10 lbs Chicken wings
  • 1/2 cup Oil (Canola, EV Olive, or Vegetable)
  • 1/4 cup Jeff's original rub
  • 1 cup Jeff's barbecue sauce


  • Remove wings from package and place in large ziploc
  • Pour oil onto wings and roll to coat
  • Spoon rub over chicken in bag
  • Roll and toss to coat well
  • Dump wings into large foil pan
  • Prepare smoker for cooking at 250-275°F
  • Place wings on smoker grate with space between them
  • Smoke for about 1.5 hours
  • About 30 minutes before finished, brush with sauce
  • The wings are done when they reach 175-180°F