Savor the irresistible allure of these delicious, spicy buffalo chicken wings. Crispy, cooked to perfection and coated in a flavorful sauce, they are sprinkled with sesame seeds
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SMOKED RECIPE

Smoked Chicken Wings

Fall Off the Bone Tender, Crispy Skinned and Packed With Flavor

Prep Time
10 minutes
Smoke Time
50 minutes
Temp
375°F
Serves
4-6 people

These smoked chicken wings are one of the easiest and most rewarding cooks you can make on a smoker. Whole wings stay juicier, cook more evenly and develop incredible texture. By smoking them hot at 375 degrees, the skin renders beautifully while the inside becomes fall apart tender and packed with smoky flavor. Once you try wings cooked this way, it becomes your new standard.

Watch the Cook

See exactly how these wings come together on the smoker

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Ingredients

For the Wings

  • 3 to 4 pounds whole chicken wings (drum + flat + tip attached)
  • 2 to 3 tablespoons olive oil

Seasoning Options

  • Killer Hogs A.P. Seasoning
  • Kinders Woodfired Garlic
  • Salt, pepper and garlic powder

Roasted Jalapeño Buffalo Sauce

  • 1 cup Franks Red Hot
  • 4 tablespoons melted butter
  • 1 roasted jalapeño, seeds removed
  • Handful of cilantro
  • Optional: 1 teaspoon honey

Blend until smooth and creamy

Instructions

Follow these simple steps for perfect smoked wings every time

1

Prep the Wings

  • Pat the wings dry with paper towels
  • Leave them whole - do not separate the joints
  • Toss lightly in olive oil
  • Season generously on all sides
2

Preheat the Smoker

  • Set smoker to 375 degrees
  • Fruit woods or pecan work especially well with chicken
3

Smoke the Wings

  • Place wings on the smoker's top rack
  • Position the wing tips facing down to prevent sticking
  • Smoke for about 50 minutes

Internal Temperature Guide

Wings stay incredibly juicy even when cooked to higher internal temperatures because the skin traps moisture.

Aim for 180 to 190 degrees internal for best results.

Fall off the bone tenderness
Fully rendered fat
Crispier skin
Richer smoked flavor
4

Make the Wing Sauce

  • Roast a jalapeño, remove seeds
  • Add Franks Red Hot, melted butter, roasted jalapeño and cilantro to a blender
  • Blend until smooth
  • Adjust heat or sweetness if desired
5

Toss and Finish

  • Remove wings from the smoker
  • Toss immediately in the warm sauce
  • Garnish with diced roasted jalapeño and chopped cilantro if you want extra pop

Serving Suggestions

Serve with ranch or blue cheese

Add a squeeze of lime

Pair with celery or sliced cucumbers

Offer multiple sauces for variety

BONUS RESOURCE

Want More Wing Sauce Options?

Check out the complete MeatSweats303 Wing Sauce Master List with 6 incredible homemade sauces

Set of different bowls of various dip sauces on white background, top view
6

Wing Sauce Master List

Go beyond the jalapeño buffalo sauce with five more incredible options:

Honey Garlic Butter
Gochujang Sesame
Thai Chili Garlic
Garlic Parmesan
Smoky Chipotle Lime
View All 6 Sauce Recipes

Homemade Ranch Dip

The perfect cool, herb packed dip to balance smoky, spicy wings

Ingredients

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1 teaspoon dried chives (or 1 tablespoon fresh)
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • Optional: 2 to 3 tablespoons buttermilk to thin

Instructions

  1. Combine sour cream and mayonnaise in a bowl
  2. Add lemon juice, vinegar and Worcestershire sauce. Mix thoroughly
  3. Add garlic powder, onion powder, dill, parsley, chives, salt and pepper
  4. Stir until smooth
  5. Add buttermilk only if you want a thinner consistency
  6. Refrigerate for at least 30 minutes for best flavor

Pro Tips

  • Fresh herbs brighten the entire dip
  • Add a roasted jalapeño for spicy ranch
  • Add chipotle for smoky ranch
  • Keeps 3 to 4 days in the fridge