How to Smoke Chicken Wings in an Electric Smoker?

How to Smoke Chicken Wings in an Electric Smoker

Transforming ordinary chicken wings into smoky, flavorful delights is a culinary adventure that an electric smoker can effortlessly provide. Smoking chicken wings infuses them with a rich, savory taste that elevates your barbecue game to new heights. Let’s dive into the step-by-step process of achieving perfectly smoked chicken wings using an electric smoker.

Ingredients you’ll need:

1. Chicken Wings: 

Opt for fresh, quality chicken wings with skin-on for added flavor and moisture.

2. Dry Rub or Marinade: 

Create a dry rub or marinade with your favorite herbs, spices, and seasonings. Popular choices include paprika, garlic powder, onion powder, cayenne pepper, and brown sugar.

3. Wood chips: 

Select wood chips that complement poultry, such as apple, cherry, or hickory. Soak the chips for about 30 minutes before smoking.

Step-by-Step Smoking Guide:

1. Preheat the Electric Smoker:

begin through preheating your electric smoker to a temperature variety of 225°F to 250°F This low and sluggish cooking technique guarantees the wings absorb the smoky flavor while remaining juicy.

2. Prepare the Chicken Wings:

very well pat the bird wings dry with paper towels. This helps the dry rub or marinade adhere better to the wings. Place the wings in a bowl and generously coat them with your chosen dry rub or marinade. Allow them to marinate for at least 30 minutes to enhance flavor.

3. Add Wood Chips:

Fill the smoker’s wood chip tray or box with the soaked wood chips. Follow your smoker’s instructions for proper placement.

4. Arrange on Smoker Racks:

location the marinated hen wings at the smoker racks. Ensure there’s some space between the wings to allow the smoke to circulate evenly.

5. Smoke the Wings:

Carefully position the smoker racks inside the preheated electric smoker. Close the smoker door and let the wings smoke for approximately 2 to 2.5 hours. The goal is to gain an inner temperature of as a minimum one hundred sixty five°F (74°C).

6. Baste or Glaze (Optional):

About halfway through the smoking process, consider basting or glazing the wings with a mixture of your choice. It’ll add an extra layer of flavor and helps create a caramelized exterior.

7. Monitor and Adjust:

Periodically check the wood chip levels and water pan in the smoker. Add more soaked wood chips if needed, and ensure there’s enough moisture to prevent the wings from drying out.

8. Finish and Rest:

Once the chicken wings reach the desired internal temperature and have a beautiful smoky exterior, carefully remove them from the smoker. Allow the smoked wings to rest for a few minutes before serving.

Tips for Perfectly Smoked Chicken Wings:

Experiment with Flavors:

Customize your dry rub or marinade to match your taste preferences. Don’t be afraid to explore new flavor combinations.

Crispy Skin Finish:

For extra crispy skin, transfer the smoked wings to a hot grill or oven for a few minutes after smoking.

Dipping Sauces:

Serve the smoked chicken wings with an array of dipping sauces, such as barbecue, buffalo, or honey mustard, to enhance the taste.


Smoking chicken wings in an electric smoker is a rewarding process that delivers mouthwatering results. With the right blend of spices, the perfect smoking environment, and a bit of patience, you’ll create chicken wings that are irresistibly smoky, juicy, and packed with flavor. Elevate your next barbecue gathering with these expertly smoked chicken wings and watch as they become a sought-after favorite among your family and friends.

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