Smoked chicken wings are a classic barbecue appetizer that can be a crowd-pleasing addition to any party or gathering Getting the wings cooked properly without drying them out can be tricky though What temperature should you smoke chicken wings at to get perfect results? This comprehensive guide has all the details you need for making tender, juicy smoked chicken wings with crispy skin every time.
Why Temperature Matters For Smoking Chicken Wings
Temperature control is crucial when smoking chicken wings for a few key reasons
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Achieving Crispy Skin – Smoking at too low of a temperature can result in soggy skin instead of the ideal crispy exterior A higher finishing temperature helps render fat and crisp the skin
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Preventing Dryness – Going above optimal temperatures leads to dried out wings. Keeping the temperature moderate ensures tender, juicy meat inside.
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Killing Bacteria – Chicken needs to reach a safe minimum internal temperature to kill any potential bacteria. Monitoring the temperature guarantees properly cooked wings.
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Cooking Evenly – Maintaining consistent heat facilitates uniform cooking so no wings are under or overdone. Varying temperature causes uneven results.
Controlling the smoker or grill temperature and monitoring the internal temperature of the wings are vital for perfect texture and safety.
Recommended Temperature Ranges For Smoking Wings
There are two key temperatures to control when smoking chicken wings – the smoker temperature and the final internal temperature of the wings. Here are the recommended ranges:
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Smoker Temperature – 225°F to 275°F for most of the cook time to slowly tenderize the meat and add flavor.
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Finish Temperature – Increase heat to 375°F – 425°F at the end to crisp the skin.
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Minimum Internal Temperature – 165°F for food safety. Wings are best at 175°F – 185°F for tender, fall-off-the-bone texture.
Maintaining proper smoker temperatures and pulling the wings when they reach the ideal internal temperature results in exceptionally moist, tender meat and crispy skins every time.
How To Smoke Chicken Wings Step-By-Step
Follow these simple steps for foolproof smoked chicken wings using the right temperatures:
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Prepare the wings by removing tips, separating flats from drumettes, and patting dry. Season as desired.
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Set up smoker or grill for indirect cooking and preheat to 225°F – 250°F using wood chunks or chips.
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Place wings on grill grates away from direct heat and smoke for 45-60 minutes until nearly cooked through.
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Increase smoker heat to 375°F – 425°F. Cook wings 10-15 more minutes until skins get crispy.
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Use a thermometer to check internal temperature, removing wings when they reach 175°F – 185°F.
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Toss wings in your favorite sauce, serve dry with extra seasoning, or enjoy as is.
Following this process with precise temperature control results in tender, juicy smoked chicken wings with crisped skins every time.
Smoking Wing Temperature FAQs
Here are some common questions about smoking chicken wings and temperature:
What if my smoker only reaches 225°F – 250°F?
You can still make great wings! Smoke until nearly done then finish on a hot grill or in a hot oven to crisp the skins.
Do I need to brine or marinate the wings?
You don’t have to, but brining does keep the wings extra moist and flavorful.
What kind of wood is best for smoking wings?
Fruit woods like cherry, apple, or pecan pair wonderfully with chicken. Avoid heavy mesquite smoke.
How long does it take to smoke wings at 225°F?
Around 1 hour 15 minutes – 1 hour 30 minutes depending on thickness. Always rely on a thermometer for doneness.
Can I use a higher temperature the whole time?
You can, but wings may cook unevenly or dry out, especially leaner flats. Low then high heat is ideal.
What’s the best way to crisp the skin without overcooking?
Finish over direct heat on a hot grill or in a 425°F oven just until crispy. Watch closely to avoid burning.
Key Takeaways For Smoking Chicken Wings
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Maintain smoker temperature between 225°F – 275°F for most of the cook time.
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Finish at a higher heat of 375°F – 425°F to crisp the skin at the end.
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Cook until wings reach an internal temperature of 175°F – 185°F.
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Precise temperature control prevents dried out or underdone wings.
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Brining helps keep smoked wings extra juicy and flavorful.
With the right temperature guidance, you can make perfect smoked chicken wings with crispy skin and moist, tender meat every time. Now get outside and start smoking some wings!
How Long to Smoke Chicken Wings
It takes less than a hour to smoke chicken wings with your smoker running at a consistent temperature. For this recipe, smoke the chicken wings for 30 minutes at 250 degrees F. Next, increase the heat to 425 degrees F until the wings reach 175 degrees F internal temperature.
Make sure to use a thermometer to check for doneness (this is my favorite instant read thermometer). Wings are actually best cooked to 175 degrees F, instead of the usually recommended 165 degrees F for chicken. The higher temperature breaks down some of the tight connective tissues in wings and makes them fall-off-the-bone tender. Plus, the wings are fatty enough to stay nice and juicy.
How to Smoke Chicken Wings
Scroll below for my full, printable recipe card on how to smoke chicken wings, then check out these tips below to help you make the best crispy smoked chicken wings ever:
- Start with super dry chicken wings. Pat down the chicken wings with paper towels to get all moisture off of the skin. You want these nice and dry.
- Toss the wings in baking power and salt. Please note, you need to use baking powder, NOT baking soda. The baking powder helps remove all the moisture from the skin of the wings so they can crisp.
- Smoke your wings at a lower temperature to start. You can really use any wood you like with wings. This step helps render the fat from under the skin, add in loads of smoky flavor, and dry out the skin.
- After smoking you will need to increase the heat to really crisp that skin. If you’re using a pellet smoker, you can simply turn up the temperature. If your smoker can’t jump up in temp quickly, your best bet may be to move the wings to a preheated oven. Place the wings on an elevated cooking rack above a baking sheet to catch drippings if you’re finishing these in the oven.
- Toss in your favorite sauce or serve plain. If you do decide to sauce, simply toss the wings in sauce that has been heated through to avoid cold sauce softening the crispy skin.