By Mr. B · Published 2026-07-29 · Updated 2026-08-05
Poultry Recipe
Crispy Smoked Chicken Wings
Low-and-slow for the smoke, high heat to finish. This two-stage method gives wings a crispy skin with a deep smoke flavor that you cannot get from a standard wing cook.
Cook Time2-2.5 hrs
Pit Temp275°F then 375°F
Serves4-6
Skill LevelBeginner
Ingredients
- 4 lbs chicken wings, split into flats and drumettes
- 1 tbsp baking powder (not baking soda)
- 1.5 tsp kosher salt
- 1 tsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- Cherry or hickory wood chunks
- Buffalo sauce or dry rub finish (optional)
Method
- Pat wings completely dry with paper towels. Dryness is the most critical factor in crispy skin.
- In a large bowl, toss wings with baking powder first, then add all dry seasonings and toss again. Baking powder raises the skin pH and dramatically improves crispiness.
- Arrange wings on a wire rack and refrigerate uncovered for at least 1 hour, or up to overnight.
- Set the pit to 275°F with cherry or hickory wood. Place wings directly on the grate.
- Smoke at 275°F for 1 to 1.5 hours until skin has color and internal temp is around 165°F.
- Crank the pit to 375–400°F or move wings over direct heat. Cook for an additional 15-20 minutes, flipping once, until skin is crispy and internal temp reaches 185°F.
- Toss in sauce immediately if using, or serve dry with dipping sauce on the side.
Mr. B's Pitmaster Notes
The baking powder step is not optional if you want crispy skin on a smoker. It is the secret most competition cooks use. Make sure it is baking powder, not baking soda — baking soda leaves a soapy off-flavor.
Use a calibrated food thermometer and follow the stated safe internal temperatures. Cooking time is an estimate; temperature and tenderness determine doneness.