Super Bowl Special: Smoked Chicken Wings

by Kevin H. on January 28, 2013 · 3 comments

Post image for Super Bowl Special:  Smoked Chicken Wings

I really don’t want to hear about how fried wings are better.  I know that.  Everyone knows that.  If you genuinely love food and don’t care about fat, isn’t everything better when cooked in a vat of oil?  The answer is yes.  It’s always yes.  Donuts, Funnel cakes, french fries, mozzarella sticks, onion rings…and yes, even chicken.

But let’s set that empirical fact aside and say that we actually DO care a little about our health and we DON’T want to fry everything…and remember this is a BBQ site, not a Crisco fan page.  If we accept that, then I think you will accept these wings are absolutely delicious.

The part that makes chicken wings delicious is the sauce.  The sauce matters more than any other step.  Don’t argue, this again just needs to be accepted as fact.  This buffalo sauce recipe is generously shared by one of my extremely talented SLABS a’ Smokin teammates, Forrest.  He knows chicken wings like no one I’ve ever met.  He’s competed and done well, so trust me when I tell you this sauce is worth a try.

Smoked Chicken Wings Recipe

I started with a simple marinade of olive oil/salt/pepper.  I let them set in there for a couple hours, but you could do as little as 30 minutes or not at all.

Then I moved to smoking, as I always do.  I personally think adding the smokey flavor profile to wings changes their deliciousness in an unbeatable way.  But I may be biased.  I used a mix of hickory and apple and loved the results.

Smoked Chicken Wings Recipe


As you can see, I loaded my Weber with wings, pushing them as far away from the heat as possible.  Obviously the wings closer to heat cook quicker, or you need to rotate, which I did, so they cook evenly.

The last step is tossing them in a bowl of delicious buffalo sauce.  The recipe from Forrest is shared below.  Take it and make it your own if you want, but I’m telling you it’s competition quality as is.

Chicken Wings 1

Add some ranch or blue cheese dressing if you want…perhaps some veggies (for show, because you obviously don’t want to fill your stomach with veggies when you have delicious wings to eat), and you’ve got a beautiful dish that will be the hit of any party.


Smoked Chicken Wings

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 35 minutes

Smoked Chicken Wings


  • 1 package Chicken Wings
  • For Marinade
  • 1/4c Olive Oil
  • Salt & Pepper to taste
  • For Buffalo Sauce
  • 1 stick butter
  • 1 - 12oz bottle of Frank's Hot Sauce
  • 3/4c Honey
  • 1 tsp black pepper
  • 1/2 tsp chili powder
  • 1/4 tsp paprika


  1. Combine marinade ingredients in a ziploc bag and add wings. Let set for at least 30 minutes, up to several hours.
  2. Set up grill for indirect cooking. Add hickory and apple chips for smoking.
  3. Place wings on grill, away from heat. Smoke at 250-300 for 60-90 minutes until golden brown and 160 internal temp.
  4. While smoking wings, combine sauce ingredients in pot and bring to a simmer. Place wings in bowl, add sauce, and mix.

Leave a Comment

{ 3 comments… read them below or add one }

Brian April 1, 2016 at 8:20 am

Bs fried wings are better. I.prefer.them slow smoked or even baked. Either way let soak and toss them to marinate for a good half hour after cooked. After marinated throw them back.on the grill to crisp and char a little. Your sauce will never penetrate a fried chicken wing like that.


SueSchneid22 March 25, 2017 at 12:12 pm

Hi- Just wondering if I read your comment right. Did you mean to say to marinate them for a good half hour AFTER cooked? Then back on the grill, etc.? I just want to make sure I understand what you’re saying. Marinate before AND after or just after? Thank you!


Kevin March 27, 2017 at 2:13 pm

I was referring to the brine/marinate step BEFORE you cook the wings.


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