Smoked Chicken Wings On An Electric Smoker

Learn the best culinary techniques and tips for making crispy skin smoked chicken wings on an electric smoker.

Course Grilling

Cuisine American

Keyword pellet smoker chicken wings, Smoked Chicken Wings Electric Smoker Recipe

Prep Time 2 15

Cook Time 2

Servings Dozen

Calories 1058kcal

Author Bon Appeteach

Plan at least 2 hours ahead of time to season and prep the wings. For best results, let them sit overnight. See more details listed in the article above.
Remove the chicken wings from the packaging. Pat them as dry as possible with paper towels to remove excess moisture.
Place the wings in a bowl and coat in the olive oil, baking powder, and the dry rub of your choice. See article above for homemade dry rub recipe ideas.
Allow the rub and baking powder to sit on the wings uncovered in the fridge for at least two hours (longer is better) to allow the seasoning to dry brine and the air to reduce even more moisture on the skin of the chicken.

Preheat the electric smoker to 250 degrees F.
Keep the wings cold until ready to smoke. Place the chicken wings directly onto the grill grates of the electric smoker.
Smoked for about 45-60 minutes or until the chicken wings register at an internal temperature of about 145- 150 F. Lower temperatues allow more time for smoke flavor to develop on the chicken wings.
Increase the temperature of the grill to 425 F. to help render the fat of the chicken skin and help the skin get extra crispy. Smoke until the wings hit an internal temperature of about 175 - 180 F. Chicken wings can cook to a higher temperature than white meat as this helps with the texture of the wing by breaking down connective tissues.
If saucing the smoked chicken wings, add the sauce the last 5-10 minutes of smoking to help it get slightly tacky or serve the chicken wings dry with the sauce on the side.
Serve with smoked chicken wings with sliced carrots and celery and favorite sauces and dressings.