Crispy smoked chicken wings

chicken wings · verified system recipe · Game-day classic

Pit temp
250°F
Pull at
185°F
Total time
~1.2 hr

Phase timeline

50m
20m
SmokeCrisptotal: 1h 10m

Step-by-step

  1. 1. Smoke

    → 160°F · ~50 min

    250°F pit, hickory. Dry the wings WELL with paper towels + a baking-powder dust for crispy skin.

  2. 2. Crisp

    → 185°F · ~20 min

    Crank to 425°F or move direct. Toss in sauce after pulling (buffalo, Korean gochujang, Alabama white) OR leave dry-rubbed.

Rub
Baking powder + salt + paprika + garlic (powder helps render fat)
Wrap method
none
Rest method
rest_in_sauce

📐 Scale for guests

Target weight
2.0 lb
0.5 lb/guest
Cuts needed
1
~4 lb per cut
Cook time / cut
1h 10m
no rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

🎯 Adjusted for your pit

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