Sizzling Smoked Chicken Wings

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Create an impressive party platter with flavors everyone will reach for, featuring Smoked Chicken Wings in a cast iron skillet. Picture this: tender, juicy chicken infused with rich smoky flavor that’ll disappear in seconds. Warning: napkins are definitely recommended!

Maple bourbon smoked chicken wings with coleslaw and corn on a platter.

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Why You’ll Love Smoked Chicken Wings
Ingredients for this recipe
Variations
How to Smoke Chicken Wings
Serving Suggestions
Expert Tips
Recipe FAQs
More Delicious Smoker Recipes
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Sink your teeth into perfectly Smoked Chicken Wings—crispy on the outside and juicy on the inside. Achieve professional-level wings right in your own kitchen, perfect for your next party or gathering. And the secret? The natural heat retention of the cast iron skillet!

All you need to glaze these is shallots, butter, maple syrup, Dijon mustard, adobo sauce, and a splash of bourbon for a real deep, festive flavor. Blend them all together, slather it on the smoked wings, and serve up restaurant-style results.

For more chicken recipe ideas, try this Tequila Lime Chicken, Dutch Oven Italian Chicken, or Cilantro Lime Chicken next!

Why You’ll Love Smoked Chicken Wings

Unforgettable Smoky Taste: The cast iron skillet locks in deep, rich flavors giving the chicken a unique smoky taste that grilled or fried wings simply can’t replicate.
Versatile for Any Occasion: Serve them plain with your favorite dipping sauce, toss them in a glaze, or experiment with different woods and seasonings. They’re perfect for everything from casual get-togethers to festive dinner parties.
Easy and Fuss-Free: Ideal for preparing in large batches, this smoked chicken wing recipe simplifies the process, giving you restaurant-quality results without the hassle.

Ingredients for this recipe

Ingredients to make smoked chicken wings.

Chicken Wings: With high fat content and a high skin-to-meat ratio, smoking wings allows them to absorb the smoke flavor while cooking low and slow, resulting in juicy meat and crispy skin.
Shallots: A sweeter, milder alternative to onions, shallots add a delicious depth of flavor to the glaze. When cooked, they release their natural juices and fragrance, enhancing the sauce.
Butter: Brings a rich, creamy texture to the glaze while balancing the tangy and spicy flavors from the adobo sauce and mustard.
Maple Syrup: Thickens the glaze, adds sweetness, and gives them their signature, sticky texture. You can swap it out for honey or brown sugar for a slightly different flavor.
Bourbon: Infuses the wings with a smoky, sweet, and complex flavor while helping to tenderize the meat for extra juiciness.
Ketchup: Adds acidity to the glaze while contributing a touch of sweetness, saltiness, and tanginess for a well-rounded flavor profile.
Dijon Mustard: Provides a sharp, tangy flavor, Dijon mustard also helps thicken and emulsify the glaze, giving it a smooth consistency.
Adobo Sauce: Made with vinegar, soy sauce, garlic, and bay leaves, adobo sauce brings a salty, tangy, and umami flavor that perfectly complements the other ingredients.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Asian-Inspired: Swap the ketchup and Dijon mustard for soy sauce, ginger, garlic, and sesame oil to create a rich, umami-packed glaze.
Spicy Heat: Add chili powder, cayenne pepper, Sriracha, or chipotle for a fiery, spicy twist. Give your smoked chicken wings the bold, fiery kick they deserve!
Coffee Infusion: For a deep, smoky flavor, add a splash of coffee to the glaze. The earthy notes pair perfectly with the rich smoky flavor.
Honey BBQ: Need your BBQ fix? Replace the maple syrup with honey, then stir in your favorite BBQ sauce for a sweet, tangy glaze that balances out the smoky wings.

How to Smoke Chicken Wings

Ready to make your best smoked chicken wings yet? Follow these easy steps that will take your party from wow to pow! First, preheat your smoker to 200°F, grab your 13-in. cast iron, dutch oven (or similar), and gather your ingredients.

Step 1: Smoke the Wings. Place the chicken wings on the smoker with apple or pecan chips at 200°F and smoke for 1 hour. Then, transfer them to the cast iron skillet and increase the smoker temperature to 375°F. Once it reaches the new temperature, continue smoking the chicken for an additional 30 minutes.

Step 2: Saute. While the chicken cooks, melt the butter in the Dutch oven and sauté the shallots until tender and translucent, about 2-4 minutes.

Step 3: Make the Glaze Stir in the maple syrup, bourbon, ketchup, mustard, and adobo sauce, and combine well. Simmer the mixture for about 20 minutes, until it thickens.

Step 4: Baste and Enjoy. Remove the wings from the smoker, slather the sauce on both sides, and enjoy!

Hint: For extra crispy skin, make sure to leave a little space between each wing in the cast iron skillet when smoking. This ensures they cook evenly and get that perfect crispy texture!

Serving Suggestions

Now that your sizzling and saucy chicken wings are ready, here are some delicious ways to make this platter the highlight of the party! From toppings to sides to full meals, these ideas will help you create a spread that everyone will remember:

Take it up a notch by adding a few lime wedges on the side or sprinkling fresh herbs like green onions, cilantro, parsley, chives, or mint for an extra pop of flavor and color.
Serve them over a bed of Southern creamed corn, asparagus and peas, or even a simple coleslaw for a complete meal.
Serve the smoked party wings alongside other appetizers in a buffet spread like skillet nachos and skillet artichoke dip to offer a variety of options on the buffet spread.
Finish off the meal with a touch of chocolatey goodness like chocolate butterscotch brownies, chocolate lava cakes, or cherry chocolate cake!

Expert Tips

Wood Chip Choice: Experiment with different smoking woods to vary the strength of smokiness and flavor, enhancing the overall taste. Applewood gives a fruity sweetness, while hickory adds a bold, rich flavor.
Give them Space: Ensure your wings aren’t overcrowded on the smoker. If they’re too close together, they won’t cook evenly, and the smoke won’t circulate fully, preventing that crispy skin. If you’re cooking a large batch or using a smaller smoker, try smoking in batches for best results.
Patience is Key: Smoking is a slow process requiring time and attention. No need to constantly check to avoid temperature fluctuations. Set a timer and allow them to smoke undisturbed!
Pat the Wings Dry: Ensure your chicken is completely dry before smoking to help the skin crisp up perfectly and achieve that desirable texture. No one likes soggy skin!

Smoked chicken wings on a flat cast iron garnished with parsley.

Recipe FAQs

Can I make this with skinless chicken wings?

It’s not recommended to remove the skin, as the skin helps retain moisture during the smoking process. Without it, the wings may end up dry.

Do I need to flip the wings when smoking them?

No need! As long as there’s enough space between each wing, the smoker’s air circulation will cook all sides evenly without flipping.

How do I store my smoked chicken wings?

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight, then reheat in the oven at 350°F on a baking sheet until warmed through.

Is this a good meal to make ahead?

Absolutely! These smoke chicken wings are easy to prepare 24 hours in advance - just mix the glaze, refrigerate, and pull it out to come to room temperature while the chicken cooks.