smoked hot wings

Smoked Hot Wings Recipe

Smoked Hot Wings Recipe

Hot 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. Smoked Hot Wings 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. Smoked Hot Wings 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
Melt butter in small sauce pot over medium heat. Add remaking ingredients and whisk until combined. Smoked Hot Wings Now all that is left to do is eat. Serve with some celery and ranch or blue cheese and you have the perfect foot ball food. Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here Smoked Hot Wings

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11 responses to “Smoked Hot Wings Recipe”

  1. monty fix says:

    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

  2. Tiffany says:


    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!!!

  3. Ryan says:

    Hey Malcolm,

    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.

    – Ryan

  4. Jason says:

    Have you ever smoked Canadian bacon

  5. Jeffrey Edwards says:


    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.



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