18 Juicy Smoked Chicken Wing Recipes Perfect for Grilling

Nothing says summer like smoky, finger-licking-good chicken wings hot off the grill! Whether you’re hosting a backyard bash or just craving some seriously juicy flavor, these 18 smoked wing recipes are about to become your new go-to. From sweet and sticky to spicy and bold, there’s a perfect bite for every craving. Fire up the smoker—your taste buds are in for a treat!

Honey Garlic Smoked Chicken Wings

These sticky-sweet wings are smoked low and slow for maximum tenderness, then glazed with a glossy honey garlic sauce that’ll have everyone licking their fingers.

Ingredients

• 2 lbs chicken wings, split at joints
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/3 cup honey
• 3 tbsp soy sauce
• 4 garlic cloves, minced
• 1 tbsp apple cider vinegar
• 1 tsp crushed red pepper flakes (optional)

Instructions

1. Prep wings: Toss chicken wings with olive oil, 1 tsp salt, 1 tsp smoked paprika, and 1/2 tsp black pepper until evenly coated.
2. Smoke: Arrange wings on a preheated smoker grate at 225°F (use hickory or applewood chips) and smoke for 2 hours, flipping once halfway.
3. Make glaze: While wings smoke, combine 1/3 cup honey, 3 tbsp soy sauce, minced garlic, 1 tbsp vinegar, and 1 tsp red pepper flakes (if using) in a small saucepan. Simmer over medium-low heat for 5 minutes until slightly thickened.
4. Glaze & finish: Brush wings generously with glaze and smoke 15 more minutes at 275°F until sticky. Serve with remaining glaze for dipping.

The double hit of smoke and sweet-spicy glaze creates a caramelized crust with melt-in-your-mouth meat underneath—no fryer required!

Tip: For crispier skin, bump the smoker to 300°F for the last 10 minutes and keep the lid closed.

Spicy Cajun Smoked Chicken Wings

These smoky, spicy wings pack a punch with bold Cajun flavors and a crispy, caramelized finish—perfect for game day or backyard gatherings.

Ingredients:

• 2 lbs chicken wings, split at joints
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (adjust for heat)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp brown sugar

Instructions:

1. Prep the wings: Pat chicken wings dry with paper towels, then toss with 2 tbsp olive oil in a large bowl.
2. Season: In a small bowl, mix 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne, 1 tsp thyme, 1 tsp oregano, 1 tsp salt, 1 tsp black pepper, and 1/2 tsp brown sugar. Sprinkle evenly over wings, tossing to coat.
3. Smoke: Preheat smoker to 225°F. Arrange wings on grates and smoke for 1.5 hours, flipping halfway, until internal temp reaches 165°F.
4. Crisp (optional): For extra crunch, transfer wings to a 400°F oven or grill for 5–8 minutes until skin blisters.

The double-hit of smoke and spice creates a deep, complex flavor, while the optional crisping step guarantees that irresistible texture.

Tip: Let wings rest 5 minutes before serving—the seasoning settles into every nook!

BBQ Smoked Chicken Wings with Bourbon Glaze

These wings are smoky, sticky, and just a little boozy—perfect for game day or your next backyard cookout.

Ingredients:

• 2 lbs chicken wings, split at joints, tips removed
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 cup BBQ sauce
• 2 tbsp bourbon
• 1 tbsp honey
• 1 tbsp apple cider vinegar

Instructions:

1. Prep the wings: Toss chicken wings with 1 tbsp olive oil, 1 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp black pepper until evenly coated.
2. Smoke: Arrange wings on a preheated smoker grate at 225°F. Smoke for 1.5–2 hours, flipping once, until internal temp reaches 165°F.
3. Make the glaze: While wings smoke, whisk together 1/2 cup BBQ sauce, 2 tbsp bourbon, 1 tbsp honey, and 1 tbsp apple cider vinegar in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened.
4. Glaze & finish: Brush wings generously with glaze, then return to smoker (or grill on high) for 5–10 minutes until caramelized. Serve with extra glaze on the side.

The bourbon adds a subtle warmth to the sticky-sweet glaze, while the low-and-slow smoke keeps the wings juicy. Tip: For extra crispiness, crank the heat to 400°F for the last 5 minutes.

Maple Sriracha Smoked Chicken Wings

These sticky-sweet, smoky wings pack the perfect punch of heat and caramelized goodness—ideal for game day or your next backyard BBQ.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1/2 cup pure maple syrup
• 1/4 cup Sriracha
• 2 tbsp unsalted butter, melted
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions:

1. Prep wings: Pat wings dry with paper towels. Toss with 1 tbsp baking powder and 1 tsp kosher salt until evenly coated. Arrange on a wire rack set over a baking sheet and refrigerate uncovered for 1 hour (this ensures extra-crispy skin).
2. Smoke: Preheat smoker to 225°F. Smoke wings for 1.5 hours, flipping halfway, until internal temperature reaches 165°F.
3. Make glaze: While wings smoke, whisk together 1/2 cup maple syrup, 1/4 cup Sriracha, 2 tbsp melted butter, 1 tbsp apple cider vinegar, 1 tsp garlic powder, and 1/2 tsp smoked paprika in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened.
4. Glaze & finish: Brush wings generously with glaze. Increase smoker temp to 400°F (or transfer wings to a grill) and cook for 5–7 minutes until glaze bubbles and caramelizes.

The magic here? The smoke deepens the maple’s richness while the Sriracha’s kick lingers just enough to keep you reaching for more.

Tip: For milder heat, reduce Sriracha to 2 tbsp and add 1 tbsp honey to balance.

Lemon Pepper Smoked Chicken Wings

These smoky, zesty wings are a crowd-pleaser—perfect for game day or a backyard cookout with a bright, peppery kick.

Ingredients:

• 2 lbs chicken wings, split at joints (tips discarded)
• 2 tbsp olive oil
• 2 tbsp lemon pepper seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 cup unsalted butter, melted
• 1 tbsp fresh lemon juice
• 1 tsp honey

Instructions:

1. Prep the wings: Pat chicken wings dry with paper towels. In a large bowl, toss wings with 2 tbsp olive oil until evenly coated.
2. Season: Sprinkle wings with 2 tbsp lemon pepper seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp kosher salt, rubbing the spices into the skin.
3. Smoke: Preheat smoker to 225°F. Arrange wings on the grates and smoke for 1.5–2 hours, flipping once, until internal temperature reaches 165°F.
4. Glaze: Whisk together 1/4 cup melted butter, 1 tbsp lemon juice, and 1 tsp honey. Brush over wings during the last 10 minutes of smoking.

The low-and-slow smoke infuses the wings with deep flavor, while the lemon-pepper butter glaze adds a glossy, tangy finish that’s downright addictive.

Tip: For extra crispiness, finish wings under the broiler for 2–3 minutes after smoking.

Buffalo Smoked Chicken Wings with Blue Cheese Dip

These wings pack smoky depth and fiery Buffalo kick, balanced perfectly by a cool, tangy blue cheese dip—game day just got a major upgrade.

Ingredients:

• 2 lbs chicken wings, split at joints, tips discarded
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 cup Buffalo hot sauce (like Frank’s)
• 2 tbsp unsalted butter, melted
• 1/2 cup sour cream
• 1/4 cup crumbled blue cheese
• 1 tbsp lemon juice
• 1 tbsp chopped chives

Instructions:

1. Prep wings: Toss wings with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, and 1 tsp kosher salt until evenly coated.
2. Smoke: Arrange wings on a preheated smoker grate at 225°F. Smoke for 2 hours, flipping once, until skin is crisp and internal temperature reaches 165°F.
3. Buffalo glaze: Whisk together 1/2 cup Buffalo sauce and 2 tbsp melted butter. Brush generously over smoked wings.
4. Make dip: Stir 1/2 cup sour cream, 1/4 cup blue cheese, 1 tbsp lemon juice, and 1 tbsp chives in a bowl. Chill until serving.

The low-and-slow smoke tenderizes the wings while the Buffalo glaze adds a glossy, lip-tingling finish—no frying required!

Tip: For extra-crispy skin, crank the smoker to 400°F for the last 5 minutes.

Teriyaki Smoked Chicken Wings

These sticky-sweet wings get a double dose of flavor—first from the smoker, then from a glossy teriyaki glaze that caramelizes beautifully.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup teriyaki sauce (store-bought or homemade)
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1/2 tsp garlic powder
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Prep the wings: Toss chicken wings with olive oil, salt, and black pepper until evenly coated.
2. Smoke: Arrange wings on a smoker rack at 225°F for 1.5 hours using fruitwood (like apple or cherry) until internal temperature reaches 165°F.
3. Make the glaze: While wings smoke, whisk teriyaki sauce, honey, rice vinegar, ginger, and garlic powder in a small saucepan. Simmer over medium-low heat for 5 minutes until slightly thickened.
4. Glaze & finish: Brush wings generously with teriyaki glaze, then return to the smoker (or grill on high) for 5 more minutes to set the glaze. Repeat with remaining glaze for extra shine.
5. Serve: Sprinkle with sesame seeds and serve warm.

The magic here? Smoking gives the wings a subtle depth that balances the teriyaki’s sweetness—no one will guess how hands-off it is!

Tip: For crispier skin, pat wings dry with paper towels before seasoning.

Smoked Chicken Wings with Chipotle Lime Sauce

These smoky, tangy wings are a game-day (or any-day) knockout—low-and-slow smoking locks in juiciness, while the zesty sauce adds a fiery kick.

Ingredients:

• 2 lbs chicken wings, split at joints, tips removed
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lime juice (plus extra for garnish)
• 1 tsp chipotle powder
• 1/4 tsp honey
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prep wings: Toss chicken wings with 1 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.
2. Smoke: Arrange wings on a preheated smoker grate at 225°F, using hickory or applewood chips. Smoke for 2 hours, flipping once halfway, until internal temp reaches 165°F.
3. Make sauce: Whisk together 1/2 cup sour cream, 2 tbsp mayonnaise, 1 tbsp lime juice, 1 tsp chipotle powder, and 1/4 tsp honey in a bowl. Chill until serving.
4. Serve: Drizzle wings with sauce, sprinkle with fresh cilantro, and add a lime wedge squeeze for brightness.

The magic here? The smoke tenderizes the wings so they stay succulent even with bold spice—no drying out here.

Tip: For extra-crispy skin, finish wings under the broiler for 2–3 minutes after smoking.

Garlic Parmesan Smoked Chicken Wings

These smoky, garlicky wings are a game-day hero—crispy on the outside, juicy inside, and loaded with savory Parmesan flavor.

Ingredients:

• 2 lbs chicken wings, split at joints, tips removed
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp melted butter
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley

Instructions:

1. Prep wings: Toss chicken wings with 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Smoke: Arrange wings on a preheated smoker grate at 225°F. Smoke for 1.5–2 hours until internal temperature reaches 165°F.
3. Crisp (optional): For extra crunch, transfer wings to a baking sheet and broil on high for 2–3 minutes per side.
4. Toss: In a large bowl, combine wings with 2 tbsp melted butter, 2 minced garlic cloves, and 1/4 cup Parmesan. Toss gently to coat.
5. Serve: Sprinkle with 1 tbsp fresh parsley and extra Parmesan if desired.

The low-and-slow smoke infuses these wings with deep flavor, while the garlic-Parmesan finish adds a rich, restaurant-worthy twist.

Tip: Use pecan or applewood chips for a subtly sweet smoke that pairs perfectly with the garlic.

Smoked Chicken Wings with Mango Habanero Glaze

These wings are the perfect balance of smoky, sweet, and spicy—ideal for game day or backyard gatherings.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 cup mango puree (fresh or frozen)
• 1/4 cup honey
• 2 tbsp apple cider vinegar
• 1 habanero pepper, seeded and minced (adjust to taste)
• 1 tbsp lime juice

Instructions:

1. Prep the wings: Toss chicken wings with 1 tbsp olive oil, 1 tsp salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp black pepper until evenly coated.
2. Smoke: Preheat smoker to 225°F. Arrange wings on grates and smoke for 1.5–2 hours until internal temp reaches 165°F.
3. Make the glaze: While wings smoke, combine mango puree, 1/4 cup honey, 2 tbsp apple cider vinegar, minced habanero, and 1 tbsp lime juice in a saucepan. Simmer over medium heat for 10 minutes until slightly thickened.
4. Glaze & finish: Brush wings generously with glaze and return to smoker (or grill on high) for 5 minutes to caramelize. Serve with extra glaze on the side.

The fruity heat of the habanero cuts through the rich smokiness, while the honey adds a glossy, sticky finish that’s downright addictive.

Tip: For extra crispy skin, pat wings dry before seasoning and bump the smoker temp to 275°F for the last 20 minutes.

Korean BBQ Smoked Chicken Wings

These sticky-sweet, smoky wings are a crowd-pleaser—perfect for game day or your next backyard BBQ.

Ingredients:

• 2 lbs chicken wings, split at joints (tips discarded)
• 1/4 cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 1 tbsp sesame seeds (for garnish)
• 2 sliced scallions (for garnish)

Instructions:

1. In a bowl, whisk together 1/4 cup soy sauce, 3 tbsp brown sugar, 2 tbsp gochujang, 1 tbsp sesame oil, 3 cloves minced garlic, 1 tsp ginger, and 1/2 tsp black pepper. Reserve 1/4 cup of the marinade for basting.
2. Toss chicken wings in the remaining marinade, coating evenly. Cover and refrigerate for at least 2 hours (or overnight).
3. Preheat smoker to 250°F. Arrange wings on grates, leaving space between them. Smoke for 1.5 hours, flipping halfway.
4. Brush wings with reserved marinade. Increase smoker temp to 350°F and cook for 15 more minutes until caramelized and internal temp reaches 165°F.
5. Garnish with 1 tbsp sesame seeds and sliced scallions. Serve immediately.

The double-hit of smoke and gochujang glaze gives these wings an irresistible depth—tender inside, crackly outside, and packed with umami.

Tip: For extra crispiness, broil the wings for 2–3 minutes after smoking (watch closely!).

Smoked Chicken Wings with Alabama White Sauce

These smoky, tangy wings are a game-day knockout—perfectly crisp skin meets the creamy, peppery kick of Alabama white sauce.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp prepared horseradish
• 1 tsp lemon juice
• 1/2 tsp Worcestershire sauce
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. Prep wings: Toss chicken wings with 1 tbsp olive oil, 1 tsp salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp black pepper until evenly coated.
2. Smoke: Arrange wings on a preheated smoker grate at 225°F. Smoke for 2 hours, flipping once, until internal temperature reaches 165°F and skin is golden.
3. Make sauce: Whisk together 1 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp horseradish, 1 tsp lemon juice, 1/2 tsp Worcestershire sauce, and 1/4 tsp cayenne pepper (if using) in a bowl. Chill until serving.
4. Serve: Drizzle wings with Alabama white sauce or serve on the side for dipping.

The magic here? The sauce’s bold acidity cuts through the rich smoke, making each bite irresistibly balanced. Tip: For extra-crispy skin, crank the smoker to 400°F for the last 5 minutes.

Smoked Chicken Wings with Honey Mustard Glaze

These wings are the perfect balance of smoky depth and sweet-tangy glaze—ideal for game day or a backyard cookout.

Ingredients:

• 2 lbs chicken wings, split at joints (tips discarded)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp black pepper

Instructions:

1. Prep wings: Toss chicken wings with 1 tbsp olive oil, 1 tsp kosher salt, 1 tsp garlic powder, and 1 tsp smoked paprika until evenly coated.
2. Smoke: Arrange wings on a preheated smoker grate at 225°F, using hickory or applewood chips. Smoke for 1.5 hours until internal temperature reaches 165°F.
3. Make glaze: While wings smoke, whisk together 1/2 cup honey, 1/4 cup Dijon mustard, 1 tbsp apple cider vinegar, and 1/2 tsp black pepper in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened.
4. Glaze & finish: Brush wings generously with glaze, then return to smoker (or grill) at 400°F for 5 minutes to caramelize. Serve with extra glaze for dipping.

The double-hit of smoke and sticky-sweet glaze creates a crave-worthy crust while keeping the meat juicy. Tip: For extra crispiness, pat wings dry with paper towels before seasoning.

Smoked Chicken Wings with Pineapple Jalapeño Glaze

These wings are a smoky-sweet knockout, with a sticky glaze that balances heat and tropical tang—perfect for game day or backyard hangs.

Ingredients

• 2 lbs chicken wings, split at joints
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 cup pineapple juice
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp minced jalapeño (seeds removed for milder heat)
• 1 tbsp lime juice

Instructions

1. Prep the wings: Toss chicken wings with olive oil, 1 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp black pepper until evenly coated.
2. Smoke: Arrange wings on a preheated smoker grate at 225°F, using fruitwood like apple or cherry. Smoke for 1.5 hours until internal temp reaches 165°F.
3. Make the glaze: While wings smoke, simmer 1 cup pineapple juice, 1/4 cup honey, 2 tbsp soy sauce, and 1 tbsp minced jalapeño in a saucepan over medium heat for 15 minutes, stirring occasionally, until reduced by half. Stir in 1 tbsp lime juice.
4. Glaze & crisp: Brush wings generously with glaze, then increase smoker temp to 375°F (or transfer to a grill). Cook 5–7 minutes until glaze caramelizes and skin crisps.

The magic here? The glaze’s charred edges cling to tender smoked meat, with just enough jalapeño kick to keep things interesting.

Tip: For extra texture, sprinkle with toasted sesame seeds or chopped cilantro right after glazing.

Smoked Chicken Wings with Sweet Chili Sauce

These smoky, sticky wings are the ultimate crowd-pleaser—perfectly tender with a sweet-spicy kick that’ll have everyone reaching for seconds.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• ¾ cup sweet chili sauce
• 1 tbsp lime juice
• 1 tsp sriracha (optional, for heat)

Instructions:

1. Prep the wings: Pat chicken wings dry with paper towels. In a large bowl, toss wings with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and ½ tsp black pepper until evenly coated.
2. Smoke: Preheat smoker to 225°F. Arrange wings on the grates and smoke for 1.5–2 hours, flipping once, until internal temperature reaches 165°F and skin is crisp.
3. Make the glaze: While wings smoke, whisk together ¾ cup sweet chili sauce, 1 tbsp lime juice, and 1 tsp sriracha (if using) in a small saucepan. Simmer over low heat for 3 minutes until slightly thickened.
4. Glaze & serve: Brush wings generously with warm sauce, reserving extra for dipping. Serve immediately.

The magic here? Slow-smoking keeps the wings juicy while the sweet chili glaze caramelizes into a glossy, finger-licking finish.

Tip: For extra-crispy skin, crank the smoker to 400°F for the last 5 minutes.

Smoked Chicken Wings with Herb Butter Glaze

These wings get a double dose of flavor—smoky from the grill and rich from a glossy herb butter glaze that clings to every bite.

Ingredients

• 2 lbs chicken wings, split at joints
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 4 tbsp unsalted butter, melted
• 1 tbsp chopped fresh parsley
• 1 tsp lemon zest
• 1 tbsp honey

Instructions

1. Prep wings: Toss chicken wings with 1 tbsp olive oil, 1 tsp salt, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp black pepper until evenly coated.
2. Smoke: Arrange wings on a preheated smoker grate at 225°F, using fruitwood like apple or cherry. Smoke for 1.5 hours until deeply golden.
3. Make glaze: Whisk together 4 tbsp melted butter, 1 tbsp parsley, 1 tsp lemon zest, and 1 tbsp honey in a bowl.
4. Glaze & finish: Brush wings generously with herb butter glaze, then increase smoker temp to 375°F. Cook 10 more minutes until skin is crisp and glaze is sticky.

The slow smoke tenderizes the meat while the butter glaze caramelizes into a glossy, herb-flecked shell—perfect for game day or backyard hangs.

Tip: For extra-crispy skin, pat wings dry with paper towels before seasoning.

Smoked Chicken Wings with Spicy Peanut Sauce

These wings are smoky, tender, and slathered in a bold peanut sauce with just the right kick—perfect for game day or your next backyard BBQ.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sriracha
• 1 tsp lime juice
• 1/4 cup warm water (to thin sauce)

Instructions:

1. Prep the wings: Toss chicken wings with 1 tbsp olive oil, 1 tsp salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp black pepper until evenly coated.
2. Smoke: Arrange wings on a preheated smoker grate at 225°F and smoke for 1.5–2 hours, until internal temperature reaches 165°F.
3. Make the sauce: Whisk together 1/2 cup peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sriracha, 1 tsp lime juice, and 1/4 cup warm water until smooth. Adjust water for desired thickness.
4. Toss & serve: Drizzle wings with half the sauce, toss gently, and serve with extra sauce on the side.

The magic here? The smoky char on the wings plays off the creamy, spicy peanut sauce—it’s a combo you’ll crave all summer.

Tip: For extra crispiness, finish the wings under the broiler for 2–3 minutes after smoking.

Smoked Chicken Wings with Bourbon Peach Glaze

These wings are the perfect balance of smoky, sweet, and tangy—with a sticky bourbon-kissed glaze that’ll have everyone licking their fingers.

Ingredients

• 2 lbs chicken wings, split at joints, tips removed
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 cup peach preserves
• 2 tbsp bourbon
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/4 tsp red pepper flakes

Instructions

1. Prep the wings: Toss chicken wings with 1 tbsp olive oil, 1 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp black pepper until evenly coated.
2. Smoke: Arrange wings on a preheated smoker grate at 225°F. Smoke for 1.5–2 hours until internal temperature reaches 165°F.
3. Make the glaze: While wings smoke, combine 1 cup peach preserves, 2 tbsp bourbon, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, and 1/4 tsp red pepper flakes in a small saucepan. Simmer over medium-low heat for 5 minutes, stirring often, until slightly thickened.
4. Glaze & finish: Brush wings generously with glaze, then increase smoker temp to 375°F (or transfer to a grill). Cook for 5–7 minutes until glaze caramelizes and wings crisp slightly.

The magic here? The bourbon doesn’t just add depth—it helps the peach glaze cling to every nook of the smoky wings.

Tip: For extra crispiness, pat wings dry with paper towels before seasoning.

Conclusion

With 18 mouthwatering smoked chicken wing recipes, this roundup has something for every grill master—from sweet and sticky to bold and spicy. Fire up your smoker and try a few! Don’t forget to leave a comment with your favorite or share this list on Pinterest to spread the smoky love. Happy grilling!