smoked party wings

Smoked Party Wings

Smoked Party Wings

What Tailgate Party doesn’t need a huge tray of hot wings?

This recipe is always a crowd pleaser and it’s easy to make a ton of these wings for game day. We’re skipping the hot oil and firing up the smoker!

I’m using Party Wings for this recipe; these are frozen wings you can find at any grocery store. They typically come in a bag containing the 1st and 2nd wing portions (drummy and flat).

They’ll need at least 24 hours to slow thaw in the fridge. I have thawed them in water in a pinch but it’s not recommended.

Smoked Party Wings

Once the wings have thawed, they go into a large zip top bag. In a large mixing bowl add 2 cups of your favorite Hot Sauce, 1 bottle of Zesty Italian Dressing, ½ cup Soy Sauce, and ½ cup Worcestershire Sauce. Mix these ingredients and pour into the bag with the wings. Squeeze as much air out as possible and toss the wings around so the marinade covers everything.

Place the bag of wings in a cooler on ice. It helps if you have a layer of ice on bottom and a large pan on top just in case the bag leaks. Let the wings marinate for at least 3-4 hours but overnight won’t hurt.

Smoked Party Wings

The folks at Ole Hickory Pits sent me one of their new wing racks to try out; it makes cooking a load of wings simple. Just take the wings out of the marinade, let the excess marinade drip off, and arrange them on the rack. If you don’t have a rack that’s ok too, just lay them on a platter or flat pan.

Smoked Party Wings

Season each side with a light dose of Killer Hog’s AP Rub then a light dust of Killer Hog’s The BBQ Rub. If you have a personal favorite go ahead and use it.

I’m running these wings on my Ole Hickory Ace MM Smoker.

Once the pit is up and running at 275⁰, it’s ready for the wings. Throw a chunk of Cherry and Hickory wood on the hot coals and place the wings in the cooker. You can use any smoker or grill, just maintain your temp in the 275 range for the entire cook.

smoked party wings

After the wings have smoked for 1 hour, it’s time to take a look at them. I want to see a reddish- caramelized color. Go ahead and flip the wings over at this stage and hit them with a little extra rub so they cook even.

They’ll need another 30 minutes to an hour to finish cooking. If you’re not sure you can always stick them with a meat thermometer. The ThermoPop will give you a quick reading even in a small piece of meat like a wing. The Internal Temperature needs to hit 165 at least, but it won’t hurt to overshoot it a little bit.

Wings are pretty forgiving, and I’ve found that slightly over makes for a softer wing anyway. “They’ll slide right off the bone in one bite”

smoked party wings

At this point the wings are done and ready to serve. You can toss them in any sauce you like. When cooking for a crowd, it’s always a good idea to have some choices. For these I’m sticking with a traditional smoked wing the only thing I’m adding is a touch of Killer Hog’s Hot Rub right on the platter.

smoked party wings

You’ll want plenty of Blue Cheese Dressing or Ranch (Chelle’s favorite), and I always cut up some celery or carrots to keep the doctors happy! Hope you give this recipe a try at your next football gathering.

Blue Cheese Dressing for Smoked Wings

Blue Cheese Dressing
– 1 cup Mayo
– ½ cup Sour Cream
– 4oz Crumbled Blue Cheese
– 1 Tablespoon Lemon Juice
– Killer Hogs AP Rub to taste
Mix all of the ingredients together in a bowl and refrigerate for 1 hour before serving.

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Smoked Party Wings
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Smoked Party Wings



  1. Slow thaw the wings in the refrigerator for 24hrs.
  2. Combine the Hot Sauce, Italian Dressing, Worcestershire, & Soy Sauce in a mixing bowl.
  3. Place the wings in a large zip top bag and pour the marinade over the wings.
  4. Close the bag squeezing as much air out as possible. Place in a cooler on ice for at least 3-4 hrs or overnight.
  5. Prepare a smoker or grill for indirect cooking. Temperature needs to be 275⁰ use hickory and cherry wood for smoke flavor.
  6. Drain the wings and arrange on a cooking rack.
  7. Season each side with AP Rub and The BBQ Rub.
  8. Place the wings on the smoker and cook until internal temperature reaches a minimum of 165⁰ turning once half way through. Total cook time should be about 1 ½ -2 hours.
  9. Arrange the wings on a platter and serve with a light dusting of Killer Hogs Hot Rub, Creamy Blue Cheese Dressing and Celery Sticks.

Malcom Reed

Malcom Reed
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Comments 29

  1. Did the ribs twice AWESSSSSSOME

    Doing the Smoked wings for a little family gathering tomorrow

    Gonna use ur recipe Can’t wait I’ll get back to you

  2. Did wings for the first time on my WSM and they kicked butt!! I did not use the hot sauce since young kids were going to have these.

    Thanks for sharing

  3. I combined this recipe with the Firecracker Glaze from the Firecracker Chicken recipe. Simply amazing! I just waited until the wings were done and then glazed them and waited another 10 minutes to pull them off. Using a Traeger Tailgater model Pellet fed smoker.

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  4. Put the wings on at 275 just as the recipe suggested. Smoked at 275 for one hour. Opened my smoker and all wings were charred black. Maybe my high dollar thermometer is off for the first time ever. Time to go to Sonic and get a burger.

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      Man, you had to be cooking hotter than 275. Did you check the grill grate temp – and not just the grill temp?
      It had to be upwards of 350 on your grate temp to burn wings in a hour.
      And I would always suggest checking on what you are cooking at least half-way through.

  5. I have made these wings about 5 times making 10 lbs ever time I make them.

    I cook them on my cookshack SM045 at 250 degrees until reaching 160 degrees. Then put them in packages of 12 and 24 using my food saver and freeze.

    Once I want wings I thaw them out and either flash fry for one min or bake for 25 minutes in the oven.

    These are the best , thanks for sharing

  6. They look great. Have you ever smoked Turkey wings? If you have how about a recipe for that? I’ve been making all kinds of your recipes and all of them have turned out great. I smoke in a Masterbuilt Electric Smoker so I don’t get the charcoal flavor but the wood chips give great flavor. Thank you for having your videos

  7. I just got home from being OTR and was happy to arrive to my order of Killer Hogs Competition Pack. Driving a rig, good food don’t come easy. So I couldn’t wait to start grilling. I tend to mix my own rub but like all backyard grill enthusiast I like to peek over the fence every now and then. As I was preparing the marinade, I was short quarter cup my favorite hot sauce. I guess my wife had ordered pizza for the kids and they got to the hot sauce. One time they seen me add hot sauce to pizza and it stuck, now the whole family does it. Your rub was amazing on these wings. I mean the whole recipe was right on point. No Muss, No Fuss. This is the third recipe of yours that I try and you sir do not disappoint.

  8. I have tried several of your recipes. They are always great. Just recieved my all purpose and BBQ rub. I am currently using a Green Mountain Grill for smoking and Weber gas grill for grilling. Any suggestions for the Holland Grill?

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  9. 2 cups of hot sauce destroyed ur marinade. I guess if ‘hot’ wings is all ur going for this recipe is ok. But I aspire to a lil more than that.

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        1. I’ve followed your recipe exactly several times now and it’s my favorite. No complaints from the crowd either!

  10. Made the smoked wings per recipe. Meat was juicy and tender!
    Lots of different flavors coming through between the marinade, smoke & added sweet baby ray sauce. For me, there was a bit too much going on, but they were a big hit at the birthday party.

    Next time I think i will skip the marinade and just do a rub. We also like crispy skin, so will finish them on the grill with sauce.

    I would encourage all to try this recipe as-is, then see if you want to make any adjustments.

    Malcom – you are the best! Thank you so much. I have made about 8 of your different recipes and all have been great tasting and easy to follow.

  11. I made these wings for a get together tonight. They were amazing! Everyone loved them. 275 on my Big Green Egg XL and they were done in around an hour and 45 minutes.

    Like one of the other posters I cut back the hot sauce to half a cup because I had kids eating them and I was worried they would be too hot.

    Malcom, I made your blue cheese dressing too… that stuff is amazing!

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  12. This recipe is a big favorite in our house. We’ve had the wings a few times, but we made them today for Memorial Day and took the temperature up a notch with the Killer Hogs Hot BBQ Rub.
    That was great, and then we paired the wings up with the coleslaw recipe from:

    That combo was some really good eating!

    And Malcom, my family is the same way about Ranch, LOL. I’m the only one that will eat Blue Cheese.

    Thanks for this recipe, and keep up the great work!

  13. These came off the grill about 42 minutes ago. They’re all gone, my wife ate them all. While she was slaying these amazing wings she kept muttering things like “these are the best … [BITE] … wings ever”, “you have to make these… [BITE] for the next party”.

    Thanks Malcolm!

  14. Malcolm – I’m new to this type of cooking, but just made the party wings as my first smoke on a Rec Tec Stampede pellet grill. The flavor was amazing, but the skin was a bit tough and rubbery. Not sure what to change next time, perhaps making sure the wings were not still wet with marinade when going on the smoker? Cooked at 275 for an hour, flipped and cooked another 45 minutes.

    Looking forward to trying more and I’ll be using your site as my guide! Great job!

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  15. Deep frying my wings and then tossing them in the flavor of the day was a standard operating procedure, hoping that the oil didn’t turn them into leather… until I tried this recipe/method. Short and to the point, if you pay attention to the steps for preparation, this method is fail-proof. and adds so much depth to all the flavors that you intended instead of washing them out in oil. This method allows you to send those succulent beauties in just about any flavor direction that you want to take them. So long as you control the temp, you control the wings (and your place in smoking history among your buds…). I use the simplest of rigs, a 22″ Weber charcoal kettle and I get 8 lbs at a time smoking along. Turning 1/2 way and adding a little extra seasoning is critical to getting that even bark/color/flavor. Thank you Malcom for changing the wing-game~! Well done Sir~!

  16. Hey Malcolm, love every recipe of yours I’ve tried. Looking to do this for an upcoming tailgate where I won’t have access to a smoker, just a propane tailgate grill. Any advice on making these the night before the tailgate and re-heating them on a grill the next day?

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