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Nothing quite compares to smoked chicken wings – crispy on the outside, juicy on the inside. Whether you’re hosting a game-day party, having a summer cookout, or just craving restaurant quality wings, this recipe is for you.
For this recipe I used a variety of different seasonings I had left-over. The most important one is Kinders Cowboy Butter. Don’t be afraid to mix and match things you have sitting around!
Ingredients
- Chicken Wings
- Kinders Cowboy Butter Seasoning
- HEATH RILES BBQ & Grilling 12-oz Jalapeno Garlic Rub/Seasoning
- Kinders Tequila Lime
- Garlic Powder
- Onion Powder
- Pepper
- Corn Starch (optional)
- Vegetable/Canola Oil
Step 1: Prepare the Wings
Before you season the wings make sure you pat the wings dry with a paper towel. This will help remove excess moisture which allows the seasoning to stick better and assist with developing a crispy outer layer.
Step 2: Season the Wings
I didn’t measure exact amounts for the seasoning, and honestly, you don’t need to either! When it comes to seasoning smoked wings, it’s always better to go a little heavier than too light—the smoke will enhance the flavors, but you still want a bold, well-seasoned bite. A good rule of thumb? If you think you’ve added enough seasoning, give the wings one more generous coating. This ensures every wing is packed with flavor, crisping up beautifully as they smoke. Trust your instincts, and don’t be afraid to season with confidence!
If you have the time, season your wings 4–12 hours (or overnight) before cooking. This allows the flavors to fully penetrate the meat, resulting in a deeper, more well-rounded taste. But if you’re short on time, no worries! Even just 30 minutes will help the seasoning adhere and enhance the overall flavor. Either way, you’ll end up with delicious, smoky wings packed with bold seasoning in every bite.
Step 3: Smoker or Fry? The Choice is Yours!
When it comes to getting that perfect crispy outer skin, you have two great finishing options:
Fry Finish: The Secret to Extra Crispy Wings
For the ultimate crispy bite, finish your smoked wings with a quick deep fry. This step locks in all the smoky goodness while giving the wings a perfectly crunchy exterior.
1. Heat the Oil
Choose a neutral, high-heat oil like vegetable or canola oil. In a deep pan or pot, heat the oil to 350°F – 375°F. Use a thermometer to ensure it’s at the right temperature—too hot, and the wings may burn; too cool, and they’ll turn out greasy.
2. Fry in Small Batches
DO NOT overcrowd the wings! Fry them in small batches to maintain the oil’s temperature and ensure each wing gets evenly crispy.
- Fry for 2–3 minutes, or until the skin turns golden brown and crispy.
3. Let Them Rest
Once fried, place the wings on a wire rack (not paper towels) to drain excess oil. This keeps them crispy instead of soggy. **If adding sauce (bbq, buffalo etc.) do this before letting them rest!**
OR
Smoker Finish: Lock in the Crisp
If you’re opting to finish your wings in the smoker for maximum smoky flavor with a crispy bite, follow these steps:
1. Monitor Internal Temperature
Once your wings reach internal temp of 155°F – 165°F, crank up the heat!
2. Increase Smoker Temperature
Increase your smoker temp to 350°F – 400°F and continue to cook for 15 – 20 minutes.
How to Make the Best Smoked Wings: A Quick Summary
Season & Rest – Generously season your wings and let them sit in the fridge for at least 30 minutes, or up to 12 hours for deeper flavor.
Smoke Low & Slow – Preheat your smoker to 225°F – 250°F and smoke the wings for 60–90 minutes, until they reach an internal temperature of 155°F – 165°F.
Choose Your Finish:
- Smoker Finish – Increase the smoker temp to 350°F and cook for 15–20 more minutes until the skin crisps up and the wings reach 175°F – 185°F.
- Fry Finish (For Extra Crispy Wings) – Heat vegetable or canola oil to 350°F – 375°F and fry the wings for 2–3 minutes before resting them on a wire rack.
Enjoy! – Serve them dry or toss in your favorite sauce. Either way, you’re in for some bold, smoky, and crispy wings!
