How to Smoke Chicken Wings with Crispy Skin

Skin crisps when its surface moisture is driven off and its fat renders, and both need higher heat than a typical low smoke provides. So the strategy for great wings is to build smoke flavor at a moderate temperature and then finish hot to crisp the skin. Preparing the skin to dry out is half the battle before the wings ever hit the smoker.

Start by drying the wings thoroughly. Pat them dry, then salt them and let them rest uncovered in the refrigerator for several hours or overnight. This dry-brining step seasons the meat and, crucially, dries the skin so it crisps far more readily. Some cooks also add a little baking powder to the seasoning, which raises the skin's surface pH and helps it brown and crisp.

Smoke the wings at a moderate temperature, somewhat higher than you would use for brisket, to build flavor without leaving the skin flabby. Use a mild wood like apple or cherry so the smoke complements rather than overpowers the chicken. Let them take on color and absorb smoke, monitoring with a thermometer as they approach a safe internal temperature.

The finishing step is what sets great wings apart. Crank the heat, whether by opening up the fire, moving the wings over direct flame, or transferring them to a hot grill or oven, and cook them hot until the skin turns crisp and golden. This final blast renders the last of the fat and drives off surface moisture for that satisfying bite.

Toss the finished wings in sauce or dry seasoning right off the heat if you like, and serve immediately while the skin is at its crispest. With a good dry brine and a hot finish, smoked wings become a reliable crowd-pleaser that beats the fried version on flavor while keeping the texture everyone wants.