Smoked Hot Wings RecipeHot wings are essential football food… and slow-smoking them is about the best way to enjoy them. And all you need are some chicken wings (I prefer the whole wings), some BBQ Rub and a great wing sauce. First you wash your chicken wings really well under cool water and then pat them dry. Next you come with a really great BBQ Rub… Of course I’m using my own Killer Hog’s The BBQ Rub. But you can use whatever BBQ Rub or seasoning you like here. Once the chicken wings are rubbed, get your smoker up to 275 and keep that temp steady. 275 is perfect for smoking chicken wings because that temp allows you to get that chicken skin crispy – but still get the meat cooked. Put your wings on the smoker and keep the temp steady. You will want to check them – and turn/flip them – every 30 minutes or so. You don’t want them to get too dark – and you don’t want these buffalo chicken wings to get overdone. I don’t usually probe my wings, I just open one up and take a look. If there is no pink and the juices are running clear, they are good to eat.
Once the wings are off the smoker, it’s time to sauce. Use whatever hot sauce you like, but if you want to try a really great and traditional hot wing sauce, I’ve included my recipe below… Big Mac’s Smoked Hot Wing Sauce Recipe:
- 8oz Franks Hot Sauce
- 4 oz real butter
- 2 TBS Honey
- 1TBS Worcestershire Sauce
- 1 tsp granulated garlic
- 1 tsp black pepper
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hi malcom my name is monty did your ribb recipe at smokin on the beaver bbq atwood ks. and took 1st place with them thank for the help. are pork butt and brisket turn out great
Awesome! Glad to hear it!
I made your BBQ Hot wings at a cook off recently and everyone (especially my father in law who has done cook offs for years) were very impressed in them. This was my first cook off to cook and enter things on my own. It was easy and very good! Thank you so much!!!
glad to hear it!
Is it better to marinate , brine. or just dry rub the wings?
You do whatever works best for you. But just make sure the skin is dry before you season and put on the grill. Helps the skin not be rubbery.
I’ll be going to friends place next week that lives about an hour away. I wanted to make these wings and was wondering how I should transport them. Should I just plan on heating them up there and sauce them there as well? Or just do everything at home and put them in a cooler with some towels? Thanks in advance.
I would just cook them at home. They should transport pretty well.
Have you ever smoked Canadian bacon
Was wondering if you ever grilled the wings on each side for a few minutes after the smoke? I saw this online as a way to get some nice texture on the wings but I was curious if you had any experience with it.
Love your recipes btw, constantly making briskets & ribs now.
You can, but I usually just get them really tender and they have great texture