Crispy Smoked Chicken Wings – Perfect for Tailgating
Chicken wings are a stadium parking-lot staple: easy to share, full of flavor, and ideal for game day. Whether you prefer them battered and fried or simply seasoned and smoked, wings are always a hit. These Crispy Smoked Chicken Wings deliver a crisp skin, juicy meat that pulls clean from the bone, and a flavor that builds with every bite. Serve with blue cheese or ranch, or enjoy them plain.
The Perfect Chicken Wing
To me, the ideal wing has balanced seasoning, a little heat on the finish, and a crunchy exterior. The meat should be tender and come away from the bone without effort. These wings check all those boxes and consistently disappear at parties and watch gatherings.
I’ve made them for friends, family, and big game events — they get requested again and again.
Table of Contents
Crispy Smoked Chicken Wings
Beer Brine
These wings begin in a beer brine. I usually brine them overnight in an IPA — recently I used a huckleberry IPA and it added a subtle, fruit-forward character that worked well with the spice and smoke.
Buy whole wings and cut them into tips, flats, and drumettes, or have your butcher do the work. Cutting is simple: lay the wing meat-side down and slice through each joint. You can cut before or after brining.
For the brine I use a 12–18 ounce beer bath with ¼ cup brown sugar, 2 tablespoons kosher salt, and 1 tablespoon poultry rub.
Chicken Wing Prep Work
When ready to smoke, remove wings from the brine and pat them very dry. Getting the skin as dry as possible is important for crispiness.
The Secret to Crispy Smoked Chicken Wing Skin
After partitioning and thoroughly drying the wings, place the flats and drumettes in a large zip-top bag. Add 2 tablespoons of the same rub used in the brine and 2 tablespoons of cornstarch or baking powder. Seal and shake to coat evenly. This drying agent helps draw moisture from the skin so it crisps during smoking and finishing.
How to Smoke Chicken Wings
Smoke the wings at 150°F for 30 minutes. Low-and-slow smoke at this stage infuses wood flavor without overcooking the meat.
While they smoke, prepare the sauce: combine 4 tablespoons butter, 1 cup of Red Hot, and 6 ounces of beer in a saucepan over medium heat. Simmer until the sauce reduces by about half and thickens slightly.
After the initial 30 minutes, increase the smoker temperature to 350°F. Toss the wings in the prepared sauce, then return them to the smoker. Cook until the internal temperature reaches 165°F — usually around 30–45 minutes more depending on wing size. Spot-check a few pieces to ensure doneness.
Know Your Temps!
Always verify internal temperature with a reliable instant-read thermometer. Chicken is safe at 165°F; checking several wings prevents undercooking. Fast, accurate thermometers make this step easy and consistent.
The Best Chicken Wings You’ll Ever Make
I’ve prepared these wings many times; each batch becomes a favorite. For a recent Super Bowl party I smoked eight pounds and they vanished within minutes. The method is straightforward and reliably delicious.
If the Red Hot-based sauce is too spicy, swap in a classic barbecue sauce or add a few tablespoons of brown sugar to the sauce for a sweeter profile. The base technique — brine, dry-coat, smoke low, then finish hot with sauce — is what creates the crisp skin and tender meat.
Try the recipe and adjust the sauce heat to your taste. If you make them, I’d love to hear how they turned out.
Print
Pin
Smoked Chicken Wings
Ingredients
- 3 lbs chicken wings
- 3 Tbsp Nick’s Poultry Rub
- 1 ½ Tbsp Baking Powder or Corn Starch
- 18 ounces IPA beer
- 2 Tbsp kosher salt
- 1 ¼ cup brown sugar
- 1 Cup Red Hot
- 4 Tbsp Butter
Instructions
-
If using whole wings, separate flats and drumettes. Place wings in a large gallon zip-top bag.
-
Add 1 tablespoon of rub, kosher salt, and ¼ cup brown sugar to the bag. Pour the beer over the wings, seal, and refrigerate for at least 12 hours and up to 24 hours.
-
Remove wings from the brine and pat dry on a foil-lined sheet. Place wings in a bowl and toss with 2 tablespoons of rub and the cornstarch or baking powder.
-
Place wings directly on the grill grate and smoke at 150°F for 30 minutes.
-
After 30 minutes, raise the smoker to 350°F and continue cooking for about 45 minutes.
-
While cooking, combine 6 ounces of IPA, 1 cup brown sugar, Red Hot, and butter in a saucepan. Simmer until the sauce reduces by half.
-
Pull wings after the 45-minute interval, toss in the sauce, then return to the smoker for an additional 15 minutes to finish.
-
Serve hot with your favorite dipping sauces or enjoy them on their own.
Video
Notes
Be mindful of the salt type and quantity. Fine table salt or fine kosher salt can over-salt the wings. Use coarse kosher salt for best results.