Smoked Chicken Wings
These Smoked Chicken Wings are so easy. Just a few minutes of prep and a couple of hours to smoke.
This recipe is based on the ever popular fireman’s chicken or Cornell chicken. Lots of local fire departments in the US served this barbecued chicken to raise money for this great cause. It is a tad vinegary, a tad smoky and oh so delicious.
The Tools I Use and Recommend
These are the smokers and tools I actually use. The right setup makes a noticeable difference in both flavor and consistency.
They are a favorite for our backyard bbqs in the summer. We smoke them at a low temperature so that they retain lots of moisture and they don’t dry out. The tastiest smoked wing you will ever eat.
 | This recipe is part of my Smoked Cookbook, packed with more of my go-to smoked favorites. Get the ebook here |
What you need
- vinegar – use apple cider vinegar. It gives the chicken the best flavor.
- oil – any oil will work. Vegetable oil, canola oil or even olive oil (not extra virgin)
- poultry seasoning
- black pepper
- kosher salt or sea salt
- egg
- chicken wings
How to smoke chicken wings
If your bought whole chicken wings , you will want to separate the flats from the drumettes. Remove the wing tip too. (Reserve the wing tip to make a delicious chicken broth with.)
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Step One
Crack eggs into a small bowl.
Step Two
Whisk eggs until they are well combined.
Step Three
Add eggs and the rest of ingredients to a bowl big enough to accommodate the wings too.
Step Four
Whisk the ingredients together well.
Step Five
Add the chicken wings to the marinade. Refrigerate overnight.
Step Six
When you are ready to smoke, remove the wings from the marinade. Pat dry lightly with paper towels.
Step Seven
Allow the wings to air dry on a rack for 30 minutes to an hour.
Preheat your smoker and add wood chips or wood pellets and fill the water tray.
Step Eight
Place the wings directly on the smoker rack.
Baste the wings with the leftover marinade a couple times during the smoking process.
Smoke for about 2 hours at 250°F until internal temperature reads 160°F on an instant read thermometer in the thickest part of the fattest drumette.
Crank up the heat of the smoker to 450°F to get the until internal temperature is 170°F and skin is your desired crispness. You can also crisp them under the broiler, or on a very hot grill.
What wood to use?
You can use a charcoal grill / smoker, an electric smoker a gas smoker or a pellet smoker.
We like to use apple wood, cherry wood or pecan wood for poultry. We find that hickory, mesquite and oak tend to overpower the flavor of the chicken.
What if I don’t have a smoker?
If you don’t own a smoker, you can still enjoy smoked meats. You can use your grill to smoke. Set up your grill so that the fire is only on one side. You will place the meat on the side of the grill that does not have the direct flame (indirect heat), directly on the grill grates. This is called indirect cooking.
Add soaked wood to a metal tray (we use a disposable foil pie plate or bread pan). Add another metal tray with water. Place the wood and water on the side of the grill with the flames. Remember to fill the water if it runs out.
You can also create a similar setup for your oven in a pinch or in the winter.
Why you’ll love this recipe
- It is incredibly easy to make.
- Even the pickiest of eaters will love it.
- Totally kid friendly.
- Make a small batch or make a huge batch enough for a crowd.
- This recipe is so flavorful you don’t even need a dry rub.
How to serve these wings
Serve wings with ranch or blue cheese dip, celery sticks, carrot sticks and the like for an appetizer course. You can even serve with your favorite barbecue sauce or Buffalo sauce, but try them first because they are so good without it.
For a dinner course, serve with baked beans and a delicious potato salad.
More delicious smoked recipes
- Smoked Mac and Cheese
- Smoked Beef Brisket
- Smoking Oysters
- Venison Backstrap
- Smoked Pheasant
- Smoked Whole Chicken
Helpful tools
This is the best smoked chicken wing recipe you will ever try. Smoke some today.
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Enjoy. And have fun cooking!
Smoked Chicken Wings
Ingredients
- 2 eggs
- 24 chicken wings
- 2 cups cider vinegar
- 1 cup oil
- 2 tablespoons poultry seasoning see below for recipe
- 1 tablespoon coarse kosher salt or sea salt
- 1 teaspoon Black Pepper
Instructions
- Crack eggs into a small bowl.2 eggs
- Whisk eggs until they are well combined.
- Add eggs and the rest of ingredients to a bowl big enough to accommodate the wings too.2 cups cider vinegar, 1 cup oil, 2 tablespoons poultry seasoning, 1 tablespoon coarse kosher salt or sea salt, 1 teaspoon Black Pepper
- Whisk the ingredients together well.
- Add the chicken wings to the marinade. Refrigerate overnight.24 chicken wings
- When you are ready to smoke, remove the wings from the marinade. Pat dry lightly with paper towels.
- Allow the wings to air dry on a rack for 30 minutes to an hour.
- Preheat your smoker and add wood chips or wood pellets and fill the water tray.
- Place the wings directly on the smoker rack.
- Baste the wings with the leftover marinade a couple times during the smoking process.
- Smoke for about 2 hours at 250°F until internal temperature reads 160°F on an instant read thermometer in the thickest part of the fattest drumette.
- Crank up the heat of the smoker to 450°F to crisp them, until internal temperature is 170°F and skin is your desired crispness. You can also crisp them under the broiler, or on a very hot grill.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- 4 teaspoons sage
- 3 teaspoons thyme
- 1 teaspoons marjoram
- 2 teaspoons ground rosemary (or use mortar and pestle or spice mill to grind it.)
- 1 teaspoon pepper
- ¼ teaspoon nutmeg
Nutrition
Originally published June 20, 2022
I used to live in NY state and discovered the taste on smoked wings. Absolutely love them especially when smoking them, you occasionally spray them with apple juice to keep them moist and flavorful! If you can get your hands on some, I highly recommend using BELLS poultry seasoning. Perfectly seasoned well.
I haven’t used that poultry seasoning. We usually make our own but I’ll keep my eyes out for it. Thanks Phil.
Thank you Lisa. I hardily agree! I’m so glad you like it.