If you are smoking wings in a pellet grill, cooking at those temperatures would produce virtually no smoke so in that case, you want to start low and slow around 225-250☏ for the first 30 minutes, and then ramp the heat up to 350☏ – 400☏ for the final part of the cook. Smoking at higher temperatures helps the skin get nice and crispy Using a charcoal grill and wood chunks, you can still generate a nice smoke flavor at hotter temperatures. If you want extra juicy wings you could also do a chicken wing brine, but I find that’s usually overkill.įor this recipe, I smoked the wings on my Big Green Egg kamado at 350-400☏ for the entire cook. Ramp up the heat – The exact method will depend on what you are cooking on, but you need to make sure you increase the heat to at least 350☏ at some point during the cook.Use corn starch in your wing seasoning – The starch doesn’t change the flavor but it helps the wings get super crispy.Get your wings as dry as possible – Start by drying with a paper towel and then leave the wings on a rack in the refrigerator for a few hours.Luckily there are a few tried and true methods to get perfect skin on your wings every time. Smoking low and slow can give your wings rubbery skin that’s downright unappetizing. The secret to smoked wings with crispy skin Related: For a spicy wing with an Asian kick, try our Chili Oil Smoked Wings. Luckily there are three easy steps you can follow to avoid rubbery skin.īest of all, you don’t need any additional accessories or a high-end smoker. While most recipes call for frying or baking, I think you can’t beat smoking the wings.Ĭrispy skin can be hard to achieve when you cook low and slow. The tangy sauce and crispy texture go perfectly with a cold beer. You can’t beat buffalo chicken wings when you’re watching sports with friends. Smoked Buffalo chicken wings I like to serve buffalo wings the traditional way with blue cheese sauce, sliced carrots, celery and plenty of napkins! The secret to smoked wings with crispy skin.
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