Smoked whole chicken wings

Whole chicken wings cooked on a pellet smoker covered in a sweet dry rub. These wings are juicy on the inside and crispy on the outside and served with a homemade buffalo sauce. These wings can be covered in any dry rub of choice or simply with salt and pepper. Included in this recipe is my rib rub (not keto), just make a batch of it and store in an airtight container away from heat.

Smoking chicken wings makes them tender and juicy on the inside with perfectly crispy skin on the outside. Serve as-is or add your favorite sauce!

Worried you cant get crispy skin on a smoker? This recipe makes ultra crispy wings that have that perfectly smoked flavor just waiting for you to dig in.

Throwing some chicken wings on your smoker or pellet grill is a great way to add even more flavor to an inexpensive party food! My version is super simple, super tasty, and you can use your favorite grill seasoning and BBQ sauce!

If you’ve invested in a smoker, you probably already know that the best chicken wings are smoked chicken wings.

My smoked chicken wings are SO easy to prepare and perfectly seasoned. This yields crispy and juicy wings every single time. Watch the video below to see how I make it in my kitchen!

Hands down, the BEST way to cook chicken wings. Dry rubbed, smoked to perfection, basted with a bourbon bbq sauce, then charred until crispy!

Do you have to brine chicken before smoking? While it's not strictly necessary, brining can help keep your smoked chicken moist and succulent! The saltwater solution encourages the muscle fibers to retain moisture, leading to juicier results. Click through for more tips on brining chicken for the smoker, and save this pin to try this smoked meat tip!

Smoky, spicy, and a little sweet, these delicious Smoked Chicken Wings are so flavorful. You'll love the juicy meat and crispy skin on them.

These Whole30 smoked buffalo wings are simple, easy to prepare, and always a crowd pleaser! These chicken wings require a few ingredients, and are not only Whole30, but... Read More