Smoked chicken wings that are tender and delicious. Serve with celery sticks and blue cheese dressing.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Dry Rub:
Sauce:

Directions

Instructions Checklist
  • Heat a smoker to 225 degrees F (110 degrees C) according to manufacturer's directions.

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  • Mix 1 tablespoon salt, pepper, and Cajun seasoning in a small bowl to make dry rub. Sprinkle over chicken wings.

  • Cook chicken wings in the preheated smoker until tender, 1 to 1 1/4 hour.

  • Combine hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, and salt in a small saucepan over low heat. Cook, stirring often, until butter is melted and sauce is smooth. Remove from heat.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Transfer smoked wings to a large bowl; stir in 1/2 of the sauce until wings are evenly coated.

  • Grill coated wings until skin is browned and starting to get crispy, 4 to 5 minutes per side. Transfer to a large bowl and stir in remaining sauce until wings are well-coated.

Cook's Note:

I like to use hickory wood, but you can use whatever you have.

Nutrition Facts

209.1 calories; protein 9.8g 20% DV; carbohydrates 0.9g; fat 18.5g 29% DV; cholesterol 60.2mg 20% DV; sodium 1435.4mg 57% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/29/2017
I used my Traeger pellet smoker. To adapt this recipe for that cooker, start with the 225 degree setting and crank it up to 350 once you add the hot sauce. I also used my own dry rub (DGD) consisting of brown sugar, paprika and spices. Read More
(8)
28 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/29/2017
I used my Traeger pellet smoker. To adapt this recipe for that cooker, start with the 225 degree setting and crank it up to 350 once you add the hot sauce. I also used my own dry rub (DGD) consisting of brown sugar, paprika and spices. Read More
(8)
Rating: 5 stars
10/23/2018
This recipe was amazing! I made them on the big green egg and smoked them at 225 for an hour on the grid with the plate setter legs up. Tossed them in the sauce, removed the plate setter and warmed the egg up to 350. Put them back on the grid for 5 min a side. The skin was crispy and the flavor was delicious! Read More
(3)
Rating: 5 stars
05/19/2018
great recipe! came out a little salty for me though so I will be reducing that in the dry rub. Read More
(1)
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Rating: 5 stars
01/08/2017
I have been looking for a smoked chicken wing recipe. My initial attempts at smoking wings didn't go so great until I found this gem. Follow the directions and the product will be amazing. Couple tips I've found take the skin off of the chicken use hickory chips and they are great with BBQ sauce if you have guests who don't like spicy food. Read More
(1)
Rating: 5 stars
08/21/2018
Used margarine & chicken fat instead of butter Read More
Rating: 5 stars
07/09/2016
These were excellent! Mine got a little overdone but that was my own fault. It's tempting to let them smoke longer than the recipe calls for but don't do it. They may not seem quite done but they will get there in the final grilling process. These take a little bit of planning ahead and effort but well worth it in the end. I plan on making these every time I bust out the smoker. Excellent recipe! Read More
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Rating: 5 stars
06/04/2019
I know this is going to be great even before I do it THANKS !!!!!! Read More
Rating: 5 stars
01/13/2020
This is exactly how I do my wings. Smoked then the sauce. I really like the small addition of the worstershire and something I have not done finishing up on the grill for a crispy finish. Because of this I'm going 5 stars here. I do think this recipe is too light on the butter & garlic but this recipe still rocks. All in all great job! Read More
Rating: 5 stars
11/13/2016
Found these to be REALLY tasty! They were not hot at all for my friends and family I will definitely make these again. Read More