Smoked Chicken Wings

These smoked chicken wings soak in hot sauce, Italian dressing, soy sauce, and Worcestershire sauce before going on the smoker at 275°F. Cherry and hickory add the smoke, and a light coating of barbecue rub goes on before cooking and again after the wings are flipped.

Serve them straight from the smoker or toss them in fresh barbecue or wing sauce.

What You’ll Need

For the wings and marinade

• 5 pounds chicken wings

• 2 cups hot sauce

• 2 cups Italian dressing

• 1/2 cup soy sauce

• 1/2 cup Worcestershire sauce

For seasoning

• Salt, to taste

• Black pepper, to taste

• Garlic powder, to taste

• Barbecue rub, to taste

For the smoker

• 1 chunk cherry wood

• 1 chunk hickory wood

For serving

• Barbecue sauce or wing sauce, optional

Equipment

• Smoker

• Large food-safe resealable bag or covered container

• Large mixing bowl

• Tongs

• Instant-read thermometer

• Clean serving bowl, if saucing the wings

How to Make Smoked Chicken Wings

1. Make the marinade. Combine 2 cups hot sauce, 2 cups Italian dressing, 1/2 cup soy sauce, and 1/2 cup Worcestershire sauce in a large bowl.

2. Marinate the wings. Place 5 pounds chicken wings in a large resealable bag or covered container. Pour the marinade over the wings and turn them until evenly coated.

3. Refrigerate the wings. Press as much air as possible from the bag and seal it. Refrigerate for at least 3 to 4 hours. For a longer marinade, leave them in the refrigerator overnight. Raw poultry should always be marinated in the refrigerator.

4. Heat the smoker. Preheat the smoker to 275°F. Add 1 chunk each of cherry and hickory wood, or add the wood according to the instructions for your smoker.

5. Remove the wings from the marinade. Let the excess liquid drip off and discard the used marinade. Do not use it as a finishing sauce unless it has been boiled first.

6. Season the wings. Add a light coating of salt, black pepper, and garlic powder. Follow with a thin layer of barbecue rub.

7. Arrange the wings. Place them in a single layer on the smoker rack. Leave enough room between the wings for heat and smoke to move around them.

8. Smoke for 1 hour. Close the smoker and cook the wings at 275°F for 1 hour.

9. Flip and season again. Turn each wing and add another light dusting of barbecue rub.

10. Finish cooking. Smoke for another 30 to 60 minutes, until the skin is browned and the thickest wings reach at least 165°F. Check several wings because smaller pieces may finish before larger ones. USDA lists 165°F as the minimum safe internal temperature for chicken wings.

11. Serve. Serve the wings as they are or toss them in a clean bowl with fresh barbecue or wing sauce.

Don’t Screw This Up

Keep the wings refrigerated while they marinate. Do not leave raw chicken sitting on the counter.

Discard the used marinade. It has been in contact with raw chicken and should not be poured over the cooked wings.

Go easy on the salt. The soy sauce, Worcestershire sauce, Italian dressing, hot sauce, and barbecue rub may already contain plenty.

Keep the wings in one layer. Stacking them can lead to uneven cooking.

Do not trust the clock alone. Smoking time will vary with wing size, weather, and the smoker. Check the thickest pieces with a thermometer.

Use a clean bowl for saucing. Do not put the cooked wings into the same container that held the raw chicken.