Smoked wings

Smoked wings

Since getting a pellet grill, I've been doing a lot more smoking than grilling. Here's my favorite way to do wings on the smoker. I make the sauce optional, since after making these for years, about 10% of my guests prefer unsauced wings. I often make some unsauced, and 3 different sauce heat levels when cooking for a crowd.


  • 2 pounds wings
  • Dry rub (I use this one)
  • Wing sauce (like this one, optional)


  • Dry wings using paper towels
  • Put wings on a wire rack, over a cookie sheet (to catch extra rub)
  • Sprinkle rub on both sides of wings
  • Put uncovered wings on the rack in the fridge for 30 minutes to 2 hours
  • Remove wings from fridge 20 minutes before cooking
  • Preheat smoker to 180°F
  • Place wings, skin side down, on smoker grates
  • Cook for 30 minutes
  • Flip wings
  • Raise temp to 225°F
  • Cook for 1 hour
  • Check temp of biggest wing, if it's 165°F or higher, they're done. You can raise the smoker temp at this point, if the wings have time to go. I wouldn't go over 350°F.
  • At this point either put wings on a grill that's been pre-heated on high to brown them, or...
  • Set oven broiler on high, put wings back on wire rack and broil until the skin has browned
  • Optional: Remove wings to a large bowl, add a cup of wing sauce and toss wings
  • Serve them up with some sauce on the side!