When it comes to perfectly smoked chicken wings, cooking time and temperature are key. Smoking wings at 225°F will produce juicy, tender and flavorful results, but getting the right cook time can seem tricky. The general rule of thumb is to smoke chicken wings for 2-3 hours at 225°F, but cook times can vary based on a few factors.
Factors That Affect Chicken Wing Cook Times
There are a few key factors that can impact how long chicken wings need to smoke at 225°F:
- Size of the wings – Smaller wings will cook faster than larger, meatier wings.
- Bone-in or boneless – Boneless wings will cook faster with less time needed. Bone-in wings take longer since heat must penetrate the bone.
- Smoker temperature – Maintaining a steady, even temperature in your smoker is important. Temperature fluctuations can increase or decrease cook time.
- Amount of wings – The more wings in your smoker, the longer it will take for all of them to cook through.
- Marinade or rub – Sugary marinades or rubs may caramelize and cook faster.
Keeping these factors in mind will help you gauge the approximate cook time, but the best way to tell when wings are done is by temperature. Smoked chicken wings are safe to eat and will be fully tender and juicy at an internal temperature of 165°F-175°F. Using a good quality instant read meat thermometer is the most reliable way to test for doneness.
Step-by-Step Guide
Follow these simple steps for smoking juicy, flavorful chicken wings at 225°F:
- Pat the chicken wings dry and coat evenly with your favorite rub or seasoning.
- Allow the wings to marinate in the fridge for 1-2 hours or up to overnight.
- Set up your smoker and bring to 225°F. Use your choice of wood chips or chunks – hickory, apple, cherry, pecan, etc.
- Place wings on the smoker racks, being careful not to overcrowd.
- Smoke wings for 2-3 hours, checking periodically and spraying with apple juice or broth to keep moist.
- Start checking temperature after 2 hours. Wings are done at 165°F.
- Remove wings from smoker and enjoy!
Tips for the Best Smoked Wings
Use these handy tips for flawlessly smoked chicken wings every time:
- Trim off excess skin and fat – This helps wings cook faster.
- Choose larger wings – Drumettes and flats hold more flavor in the skin and meat.
- Brine before smoking – A saltwater brine keeps wings seasoned and juicy.
- Use a rub or sauce – For a flavor boost, coat wings in a dry rub or sauce before/after smoking.
- Check for doneness early – Begin checking at 2 hours for safe doneness.
- Rest wings before serving – Let wings sit 5-10 minutes before eating for juicier meat.
Common Smoking Woods for Chicken Wings
One of the keys to incredible smoked chicken wings is using flavorful wood chips or chunks in your smoker. Here are some top wood choices:
- Apple – Sweet, fruity smoke flavor.
- Cherry – Similar to apple, with a slightly tart kick.
- Pecan – Rich and robust smokey-nutty notes.
- Hickory – An iconic bold and bacon-like smoke flavor.
- Mesquite – Strong wood that gives a distinct earthy flavor.
- Oak – Mildly smoky wood that lets the chicken flavor shine.
Experiment with different wood types or combinations to find your favorite smoked chicken wing profile. Soak chips or chunks in water for 30 minutes before adding to an electric or charcoal smoker.
3 Smoked Chicken Wing Recipes to Try
Take your smoked wings to the next level with these mouthwatering flavors:
Spicy Sriracha Wings
- 1 cup sriracha
- 3 cloves minced garlic
- 1/4 cup honey
- 3 tbsp lime juice
- 2 lbs chicken wings
Combine sriracha, garlic, honey and lime juice to make the sauce. Toss chicken wings in sauce mixture to coat before smoking. Smoke at 225°F for 2-3 hours until cooked through. Toss in sauce again before serving if desired.
Bourbon Molasses Wings
- 1/2 cup molasses
- 2 tbsp brown sugar
- 3 tbsp bourbon
- 1 tbsp chili powder
- 2 lbs chicken wings
Whisk together molasses, brown sugar, bourbon and chili powder for the sauce. Brush sauce over wings before and during smoking at 225°F for 2-3 hours. Brush again after smoking if desired.
Jerk Dry Rub Wings
- 2 tbsp brown sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp jerk seasoning
- 1 tsp paprika
- 1 tsp salt
- 2 lbs chicken wings
In a small bowl combine all ingredients except wings to make the dry rub. Coat wings evenly in the spice mixture before smoking at 225°F for 2-3 hours until cooked through.
FAQs
Should I brine chicken wings before smoking?
Brining is recommended to help keep smoked chicken wings extra juicy. Soak wings in a simple brine of 1 cup salt to 4 cups water for 30 mins – 1 hour before smoking.
Do I need to sear chicken wings first?
Searing is not necessary when smoking wings low and slow. Skipping a sear helps keep the skin tender.
How do I get crispy chicken wing skin?
The low 225°F smoking temp will yield tender, not crispy skin. To make the skin crispy, coat with a rub or sauce then broil or grill the smoked wings for 2-5 minutes after cooking.
What wood is best for smoking chicken wings?
Hickory and apple wood provide classic smoke flavor. Cherry or pecan wood are also excellent options. Use milder woods like oak if you don’t want an intense smoky taste.
Can I use an electric smoker?
Yes, chicken wings can be successfully smoked in an electric smoker as long as you can maintain the target temperature of 225°F. Add your favorite wood chips or chunks for flavor.
The Bottom Line
For incredible smoked chicken wings, cook them low and slow at 225°F in your smoker for 2-3 hours. Use an instant read thermometer to check for doneness, aiming for an internal temperature of 165-175°F. Brining and seasoning the wings helps ensure they stay moist and packed with flavor. Apple, cherry, pecan and hickory wood add wonderful smoky depth. Follow these tips and your smoked chicken wings will turn out finger-lickin’ good every time.