Make the best crispy smoked chicken wings ever if you want smoked chicken wings. These wings are the best of both terms. You get all of that tasty smokehouse flavor but with extra delicious crispy skin!.
I consider myself a connoisseur of smoked chicken wings, and the point of perfection has got to be how to achieve tender and juicy meat while getting that crispy crunchy skin on the outside. There are several methods I’ve tried and each produce the desired effect with a different cooking process.
I’ve cooked wings that require a drying time in the fridge and others that are smoked and then flash fried. If I want crispy skin, I have to plan ahead for the first method, and deep-frying can get messy. The smoked chicken wing recipe I’m going to show you today takes the least amount of time to make and has the fewest steps. And the final result is awesome: you get the perfect doneness inside and mega crispy skin outside.
Smoked chicken wings are a classic barbecue appetizer that can be a hit at any party or get-together. But it can be hard to cook the wings right without drying them out. What temperature should you smoke chicken wings at for the best results? This complete guide has all the information you need to make tender, juicy smoked chicken wings with crispy skin every time.
Why Temperature Matters For Smoking Chicken Wings
Temperature control is crucial when smoking chicken wings for a few key reasons
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Achieving Crispy Skin – Smoking at too low of a temperature can result in soggy skin instead of the ideal crispy exterior A higher finishing temperature helps render fat and crisp the skin
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Stopping Dryness: Wings get dry when temperatures rise above what is ideal. Keeping the temperature moderate ensures tender, juicy meat inside.
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Killing Bacteria – Chicken needs to reach a safe minimum internal temperature to kill any potential bacteria. Monitoring the temperature guarantees properly cooked wings.
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Cooking Evenly – Maintaining consistent heat facilitates uniform cooking so no wings are under or overdone. Varying temperature causes uneven results.
Controlling the smoker or grill temperature and monitoring the internal temperature of the wings are vital for perfect texture and safety.
Recommended Temperature Ranges For Smoking Wings
There are two key temperatures to control when smoking chicken wings – the smoker temperature and the final internal temperature of the wings. Here are the recommended ranges:
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Smoker Temperature – 225°F to 275°F for most of the cook time to slowly tenderize the meat and add flavor.
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Finish Temperature: Raise the heat to 375°F to 425°F near the end to make the skin crispy.
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Minimum Internal Temperature – 165°F for food safety. Wings are best at 175°F – 185°F for tender, fall-off-the-bone texture.
Maintaining proper smoker temperatures and pulling the wings when they reach the ideal internal temperature results in exceptionally moist, tender meat and crispy skins every time.
How To Smoke Chicken Wings Step-By-Step
Follow these simple steps for foolproof smoked chicken wings using the right temperatures:
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To get the wings ready, cut off the tips, separate the flats from the drumettes, and pat them dry. Season as desired.
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Set up smoker or grill for indirect cooking and preheat to 225°F – 250°F using wood chunks or chips.
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Place wings on grill grates away from direct heat and smoke for 45-60 minutes until nearly cooked through.
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Increase smoker heat to 375°F – 425°F. Cook wings 10-15 more minutes until skins get crispy.
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Use a thermometer to check internal temperature, removing wings when they reach 175°F – 185°F.
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Toss wings in your favorite sauce, serve dry with extra seasoning, or enjoy as is.
Following this process with precise temperature control results in tender, juicy smoked chicken wings with crisped skins every time.
Smoking Wing Temperature FAQs
Here are some common questions about smoking chicken wings and temperature:
What if my smoker only reaches 225°F – 250°F?
You can still make great wings! Smoke until nearly done then finish on a hot grill or in a hot oven to crisp the skins.
Do I need to brine or marinate the wings?
You don’t have to, but brining does keep the wings extra moist and flavorful.
What kind of wood is best for smoking wings?
Fruit woods like cherry, apple, or pecan pair wonderfully with chicken. Avoid heavy mesquite smoke.
How long does it take to smoke wings at 225°F?
Around 1 hour 15 minutes – 1 hour 30 minutes depending on thickness. Always rely on a thermometer for doneness.
Can I use a higher temperature the whole time?
You can, but wings may cook unevenly or dry out, especially leaner flats. Low then high heat is ideal.
What’s the best way to crisp the skin without overcooking?
Finish over direct heat on a hot grill or in a 425°F oven just until crispy. Watch closely to avoid burning.
Key Takeaways For Smoking Chicken Wings
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Maintain smoker temperature between 225°F – 275°F for most of the cook time.
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Finish at a higher heat of 375°F – 425°F to crisp the skin at the end.
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Cook until wings reach an internal temperature of 175°F – 185°F.
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Precise temperature control prevents dried out or underdone wings.
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Brining helps keep smoked wings extra juicy and flavorful.
With the right temperature guidance, you can make perfect smoked chicken wings with crispy skin and moist, tender meat every time. Now get outside and start smoking some wings!
How Long to Smoke Chicken Wings
It takes less than a hour to smoke chicken wings with your smoker running at a consistent temperature. For this recipe, smoke the chicken wings for 30 minutes at 250 degrees F. Next, increase the heat to 425 degrees F until the wings reach 175 degrees F internal temperature.
Make sure to use a thermometer to check for doneness (this is my favorite instant read thermometer). Wings are actually best cooked to 175 degrees F, instead of the usually recommended 165 degrees F for chicken. The higher temperature breaks down some of the tight connective tissues in wings and makes them fall-off-the-bone tender. Plus, the wings are fatty enough to stay nice and juicy.
How to Smoke Chicken Wings
Scroll below for my full, printable recipe card on how to smoke chicken wings, then check out these tips below to help you make the best crispy smoked chicken wings ever:
- Start with super dry chicken wings. Rub the chicken wings with paper towels to remove all the water from the skin. You want these nice and dry.
- Toss the wings in baking power and salt. Remember to use baking powder instead of baking soda. The baking powder helps the wings get crispy by getting rid of all the water on their skin.
- Smoke your wings at a lower temperature to start. You can really use any wood you like with wings. This step adds a lot of smoke flavor, renders the fat from under the skin, and dries out the skin.
- You’ll need to turn up the heat after smoking to really crisp that skin. For a pellet smoker, all you have to do is raise the temperature. If your smoker can’t heat up quickly, you might want to put the wings in an oven that is already hot. Put the wings on a cooking rack that is higher than a baking sheet. This will catch the fat if you decide to finish them in the oven.
- Toss in your favorite sauce or serve plain. If you do decide to sauce the wings, make sure the sauce is warm before you add the wings so that the cold sauce doesn’t soften the skin.