Smoking wings in an electric smoker is a delicious and easy way to add a smoky flavor to your favorite chicken wings. The electric smoker allows for precise temperature control and consistent smoke, ensuring that your wings are cooked to perfection every time. In this article, we will take a closer look at the process of smoking wings in an electric smoker, including tips and tricks for achieving the perfect flavor and texture.
The Best Temperature For Smoking Chicken Wings
The ideal temperature for smoking chicken wings is around 300° F. This high heat is necessary to create a crisp and flavorful skin, while still ensuring that the meat remains moist and tender. However, many electric smokers have a maximum temperature of only 275° F.
If your smoker is limited in this way, you can still achieve great results by finishing the wings in the oven or on the grill. This will help to crisp up the skin and give it a nice char. To smoke your wings, you’ll need to use a good quality wood such as apple, hickory or mesquite. These woods will impart a rich and smoky flavor to the wings. Additionally, you may want to marinate your wings before smoking to add extra flavor.
Electric Smokers Cook Wings Too Low: How to Deal With It
One way to overcome the temperature limitation of electric smokers is to use a two-step process. First, smoke the wings at 275° F for a period of time, then finish them off at a higher temperature such as 350° F in the oven or on the grill. This will allow the wings to absorb the smoky flavor while also crisping up the skin.
Another method is to use a combination of wood chips and a pan of water or other liquid in your smoker. The water will help to regulate the temperature and humidity, which can prevent the wings from drying out and also help to keep the skin from burning.
Another technique is to increase the amount of time the wings spend in the smoker. The longer the wings are exposed to the smoke, the deeper the smoky flavor will be. Just be sure to monitor the wings closely to prevent them from drying out or burning.
Chicken Wings With An Electric Smoker
Ingredients
- Chicken wings
- Dry rub
- Barbecue sauce
Instructions
Dry your chicken wings with a paper towel. Remove as much moisture as possible.
Cover the wings with a barbecue rub.
Place some wood chips in the wood tray, using apple, cherry, a little of hickory.
If you have removable racks in your electric smoker, take them out and place the chicken wings onto the racks.
Turn on your electric smoker to the highest setting (275°F to 325°F).
Place your wings into the electric smoker and cook for about 1 hour, or until they reach an internal temperature of 165° F.
Apply a barbecue sauce with a basting brush, and then place back in the oven for 10 minutes so the glaze can set. Ideally, you want to remove the wings once they reach an internal temperature of 165° F.
Optional. If your electric smoker won't go over 275°F, finish the wings in the oven to crisp the skin. Preheat your oven to 350° F. Remove the wings from the electric smoker and transfer them into the oven. Cook in the oven for about 25 minutes, then remove and check with an instant-read thermometer.
Nutrition Information:
Serving Size:
6 wingsAmount Per Serving: Calories: 313
The Best Wood Flavors for Chicken Wings
Wood Chip Flavor | Flavor Profile | Recommended meats |
---|---|---|
Mesquite | Bold and smoky, with a strong and robust taste. It’s a great choice for meats with a strong flavor, such as beef or pork | Beef, Pork, Lamb |
Cherry | Sweet and fruity with a mild smokiness. It’s great for poultry, pork, and game meats. it’s known for adding a nice color to the meat | Poultry, Pork, Game meats |
Apple | Mild and fruity with a subtle sweetness. It’s a great choice for poultry and pork, it’s also known for its ability to complement the sweetness of the meat | Poultry, Pork |
Hickory | Bold and smoky with a strong, bacon-like flavor. It’s perfect for pork, beef, and game meats | Pork, Beef, Game meats |
Oak | Bold and smoky with a strong and robust flavor. It’s great for red meats and game meats as it can handle strong flavors | Beef, Lamb, Game meats |
Pecan | Nutty and mild with a slightly sweet and buttery flavor. It’s perfect for poultry, pork and fish. it’s known for its ability to complement the natural flavors of the meats | Poultry, Pork, Fish |
Alder | Mild and slightly sweet with a delicate smoky flavor. It’s perfect for fish and seafood, it’s known for its ability to add a delicate smokiness to the meats without overpowering them | Fish, Seafood |
Maple | Mild and sweet with a subtle smoky flavor. It’s perfect for poultry, pork, and ham as it adds a nice sweetness to the meat | Poultry, Pork, Ham |
Peach | Mild and fruity with a subtle sweetness. It’s perfect for poultry, pork, and fish as it adds a nice sweetness to the meat | Poultry, Pork, Fish |
Bourbon Barrel | Smoky with a hint of bourbon flavor. It’s perfect for meats that are marinated in bourbon or whiskey and adds a nice smokiness and a hint of bourbon flavor | Beef, Pork, Game meats |
Grapevine | Mild and fruity with a subtle smoky flavor. It’s perfect for fish, poultry, and game meats as it adds a nice fruity flavor to the meat | Fish, Poultry, Game meats |
Pomegranate | Mild and fruity with a subtle smoky flavor and a slightly tart taste. It’s perfect for poultry, pork and fish as it adds a nice fruity flavor to the meat | Poultry, Pork, Fish |
Peachwood | Mild and fruity with a subtle sweetness. It’s perfect for poultry, pork, and fish as it adds a nice sweetness to the meat | Poultry, Pork, Fish |
How to Avoid Soft Rubbery Skin
There’s no point cooking chicken wings if the skin is going to turn out soft and rubbery. However, there’s There’s a few things you can do to avoid this happening.
- Don’t wet brine your wings. This will make the skin soft.
- Make sure you dry the wings with a paper towel and remove as much moisture as possible.
- Remove any water pans from the smoker, because this will soften the skin.
- Keep the temperature above 300°F.
- Finish your wings in the oven or the grill to crisp the skin.
“Why Are My Chicken Wings Soft? – 10 Ways To Get Crispy Chicken Skin”
Brine the Wings for Extra Flavor and Moisture
Brining is a great way to add some extra flavor and moisture to the chicken wings. The only problem with a brine is it will make the skin soft. However, as long as you dry the chicken the skin should still be able to become crisp. Salt will help the chicken wings retain moisture during the cook, which is why brines are so beneficial. There are a two ways you can brine chicken. You can use a wet brine or a dry brine.
Wet Brining
To make a wet brine, here is a basic recipe. There are many variations, and you can add different herbs and spices. This is the most basic recipe which will be suitable.
- 1 cup of sugar
- 1 cup of salt
- 1 gallon of water
Dissolve the sugar and salt on the stove in a small amount of water, and then place in a container with a lid. Pour in the remaining water and the chicken wings. Let the wings soak overnight or for at least 6 hours. Remove the wings from the brine and give them a rinse and place them onto an airing rack. Place the wings back into the fridge to dry out the skin. Remove them from the refrigerator, and pat them dry with a paper towel.
“The Ultimate Guide to Dry Rubs for Smoked Chicken”
Dry Brining
Another method for brining chicken wings before smoking is to use kosher salt. The day before smoking, take the wings and rub a generous amount of kosher salt, such as Morton’s kosher salt, into the chicken. The salt will help to penetrate the meat and add flavor while also helping to retain moisture during the smoking process. Allow the wings to sit in the salt for at least 24 hours before smoking for best results.
Warning: If you are using a brine method, be careful not to over salt your wings. Do not put salt in your rub mixture and be careful what sauce you use for the glaze.
Rub and Seasoning for Wings
The rub helps to add flavor and can also help to create a crust on the surface of the meat. With chicken wings, a rub can be used to add a spicy or savory flavor. The rub is typically applied to the wings before they are cooked, either by grilling, smoking or baking. The spices in the rub will mix with the natural juices of the chicken to create a flavorful crust. Some Pitmasters also like to use a dry rub and wet marinade combination to get the best of both worlds.
If you’re after a chicken rub recipe, check out this article. The Best Dry Rub Recipe For Chicken. If you prefer to keep things simple, use a simple salt and pepper seasoning with a little paprika. For the best pre-made rubs, check out Slap You Daddy Chicken Rub by Harry Soo.
Standard Barbecue Rub
I found this great rub recipe through How To BBQ Right. I use this recipe and alter it slightly depending on what I'm cooking. Made by the guys at Townsend Spice & Supply: https://townsendspice.com/
Ingredients
- - ½ Cup Paprika
- - ½ Cup Salt
- - ½ Cup Sugar
- - ½ Cup Granulated Garlic
- - ¼ Cup Granulated Onion
- - ¼ Cup Chili
- - ¼ Cup Cumin
- - 2 Tablespoons Black Pepper
- - 2 Tablespoons Dry Mustard
- - 1 Tablespoon Cayenne Pepper
Instructions
- Combine all the spices together in a large mixing bowl
- Store rub in rub shakers
Is a Water Pan Necessary?
When cooking chicken wings in an electric smoker, it is important to note that using a water pan is not recommended. The water pan can actually have a negative effect on the final result of the wings. The water will absorb a significant amount of heat from the smoker, which can cause the temperature inside the smoker to drop. This can make it difficult to achieve the desired crispiness on the skin of the wings.
Typically, water pans are used in smoking to add moisture to the cooking environment, which can help to keep the meat from drying out. However, with chicken wings, the added moisture can actually soften the skin, which can be detrimental to the final texture of the wings. To achieve the desired crispiness on the skin, wings should be cooked at a temperature above 300°F. Electric smokers typically only reach temperatures as high as 275°F, so it is important to run the smoker as hot as possible to achieve the desired result.
Finish The Wings in the Oven
As previously mentioned, electric smokers typically have a maximum temperature of around 275°F, which can make it difficult to achieve the desired crispiness on the skin of chicken wings. One solution to this problem is to finish the wings in the oven.
The process is simple: first, smoke the wings in the electric smoker at the highest setting possible for the desired amount of time. This will infuse the wings with the smoky flavor and start the cooking process. Then, in the final 30 minutes of cooking, transfer the wings to a preheated oven set to 350°F. This should be enough time to finish cooking the wings and make the skin crispy.
It’s important to keep an eye on the temperature, and adjust the time accordingly to your oven and desired crispiness level. The key is to have the wings reach internal temperature of 165 F.
As previously mentioned, electric smokers typically have a maximum temperature of around 275°F, which can make it difficult to achieve the desired crispiness on the skin of chicken wings. One solution to this problem is to finish the wings in the oven.
The process is simple: first, smoke the wings in the electric smoker at the highest setting possible for the desired amount of time. This will infuse the wings with the smoky flavor and start the cooking process. Then, in the final 30 minutes of cooking, transfer the wings to a preheated oven set to 350°F. This should be enough time to finish cooking the wings and make the skin crispy.
It’s important to keep an eye on the temperature, and adjust the time accordingly to your oven and desired crispiness level. The key is to have the wings reach internal temperature of 165 F.
It’s important to note that using this method, you can still use the dry rub or wet marinade to enhance the flavor and texture of the wings. Also, you can brush them with some melted butter or oil before placing them in the oven to help create a crispy texture on the skin.
Finishing Wings on the Grill
Another option to achieve a crispy skin on chicken wings when cooking in an electric smoker is to finish them on the grill. Similar to the oven method, the process begins by smoking the wings in the electric smoker at the highest setting possible for the desired amount of time. This will infuse the wings with the smoky flavor and start the cooking process.
Once the wings have been smoked, they can then be finished on a grill. The grill should be preheated to a high heat, ideally around 500°F. Once the grill is hot, place the wings on the grates and cook them for 5-10 minutes, turning occasionally, until the skin is crispy and golden brown.
This method is great for adding a char-grilled flavor to the wings, which is a great complement to the smoky flavor imparted by the electric smoker. Additionally, grilling the wings will give them a nice crust on the outside and juicy inside.
It’s important to keep an eye on the temperature, and adjust the time accordingly to your grill and desired crispiness level. The key is to have the wings reach internal temperature of 165 F.
Applying a Glaze for Next-Level Wings
One way to add an extra layer of flavor to chicken wings is to glaze them with a barbecue sauce or another type of glaze. Glazing the wings involves applying a thin layer of the sauce to the surface of the wings during the last 10 minutes of cooking. This allows the glaze to set and adhere to the wings, but not long enough that it burns.
When glazing the wings, it’s important to use a basting brush to evenly coat the wings with the sauce. Using a thick layer of sauce will help to create a nice, sticky coating on the wings. However, it’s important to avoid brushing the sauce on too early in the cooking process. The sugar in the sauce can burn easily, and if the wings are basted with the sauce too early, they may turn black.
When using barbecue sauce, it’s also important to use one that is not too sweet, as they can burn quickly, and it’s best to use a sauce that has a high sugar content. Some pitmasters prefer to use a dry rub with their sauce, to get the best of both worlds.
It’s also important to note that you can use a variety of glazes to suit your taste. Some popular options include honey mustard, teriyaki sauce, or hot sauce. Each glaze will add a different flavor to the wings, so you can experiment and find the one that you like best.
Use your favorite barbecue sauce such as Sweet Baby Rays. You can also experiment with Asian sauces, but be just be careful not to over-salt the wings. Some sauces contain lots of sodium, so be careful when choosing a sauce, a rub and deciding whether to brine. All this salt will accumulate and ruin the wings.
Smoking Tubes for Extra Smoke
Discovering a smoking tube was a real game changer for me—and my electric smoker. As you would know, electric smokers don’t produce as much smoke as charcoal, offset, or pellet smokers. Smoking tubes will double your smoke output with your electric smoker. You can buy them on Amazon or at your hardware store in the barbecue section.
Tubes are basically cylinders with holes, and you fill these tubes with wood pellets and ignite one end. You don’t want the wood pellets to burn; you want them to smolder, producing a consistent smoke.
Then, all you need to do is place the smoking tube at the bottom of your electric smoker—and you’ll produce twice as much smoke as you normally would. There are dozens of smoking tubes on the market. Check them out on Amazon here.
Expert Tips and Tricks for Smoking Wings
Here are some expert tips and tricks for smoking chicken wings from pitmasters and other experts in the field of smoking meats:
- Brine the wings before smoking: Soaking the wings in a brine solution before smoking will help to keep them moist and tender.
- Use a dry rub or wet marinade: Adding a dry rub or wet marinade to the wings before smoking will add extra flavor and help to create a crispy crust on the surface of the wings.
- Smoke at a low and slow temperature: Chicken wings should be smoked at a low temperature (around 225-250 degrees Fahrenheit) for 2-3 hours or until the internal temperature reaches 165 degrees Fahrenheit.
- Use the right type of wood chips: Different types of wood chips will impart different flavors to the wings. Mesquite, hickory, and oak are great options for infusing a lot of smoke flavor fast, while cherry and apple will add a subtle sweetness to the meat.
- Keep an eye on the temperature: It’s important to keep an eye on the temperature of the smoker and the internal temperature of the wings to ensure that they are cooked properly.
- Finish the wings on the grill or in the oven: To achieve a crispy skin on the wings, they can be finished on a grill or in the oven for a few minutes at a high temperature.
- Glaze the wings: A glaze such as BBQ sauce can be applied to the wings during the last few minutes of cooking to add an extra layer of flavor.
- Let them rest: Once the wings are done cooking, let them rest for a few minutes before serving to allow the juices to redistribute.
- Experiment: Try different flavor combinations and techniques to find the perfect method for you and
Smoke Chicken Wings in an Electric Smoker: Step-by-Step
- Dry your chicken wings with a paper towel. Remove as much moisture as possible.
- Apply a decent layer of your favorite barbecue rub into the wings. If you want a great recipe, check out this link for a homemade rub recipe. If you want to find out all the best rubs on the market, check out this post.
- Switch on your electric smoker, and turn it up to the highest setting.
- Place some wood chips in the wood tray, using apple, cherry, a little of hickory.
- If you have removable racks in your electric smoker, take them out and place the chicken wings onto the racks. Otherwise, use an earring rack or similar so you can easily add or remove the wings from your smoker without leaving the door open too long.
- Place your wings into the electric smoker and cook for about 1 hour.
- Apply a barbecue sauce with a basting brush, and then place back in the oven for 10 minutes so the glaze can set.
- Ideally, you want to remove the wings once they reach an internal temperature of 165° F.
A dipping sauce is an important addition to smoked chicken wings because it provides a contrasting flavor and texture to the wings. A good dipping sauce can complement the smoky and savory flavor of the wings and add an extra layer of flavor. There are many different types of dipping sauces that can be used with smoked chicken wings, and the type of sauce you choose will depend on your personal taste preferences.
A dipping sauce is an important addition to smoked chicken wings because it provides a contrasting flavor and texture to the wings. A good dipping sauce can complement the smoky and savory flavor of the wings and add an extra layer of flavor. There are many different types of dipping sauces that can be used with smoked chicken wings, and the type of sauce you choose will depend on your personal taste preferences.
Removable Racks Make Wings Easy
Removable racks are a great addition to a smoker when smoking chicken wings. They make it easy to move the wings around and flip them during the smoking process, ensuring that they cook evenly. Removable racks also make it easy to remove the wings from the smoker once they are done cooking, reducing the risk of burning yourself or the wings. Additionally, if you have multiple batches of chicken wings, removable racks allow you to smoke them all at once, saving time and increasing efficiency.
When looking for removable racks for smoking chicken wings, consider the following features:
- Size: Make sure the racks are large enough to accommodate the number of wings you plan to smoke.
- Material: Stainless steel is a popular choice as it is durable, easy to clean and doesn’t rust.
- Design: Look for racks with a non-stick coating or a design that allows for easy cleaning and prevents sticking.
- Ease of use: The racks should be easy to install and remove from the smoker.
Check out this removable rack on Amazon.
Popular Dipping Sauce Recipes
Sauce | Ingredients | Preparation |
---|---|---|
Classic BBQ Sauce | 1 cup ketchup, 1/4 cup brown sugar, 2 tablespoons apple cider vinegar, 2 tablespoons Worcestershire sauce, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper | In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. |
Blue Cheese Dressing | 1 cup mayonnaise, 1/2 cup sour cream, 1/4 cup crumbled blue cheese, 2 tablespoons chopped fresh chives, 1 tablespoon white wine vinegar, 1/4 teaspoon salt | In a medium mixing bowl, combine all ingredients and mix well. Cover and refrigerate for at least 1 hour before serving. |
Ranch Dressing | 1 cup mayonnaise, 1/2 cup sour cream, 1/2 cup buttermilk, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh chives, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, 1/8 teaspoon black pepper | In a medium mixing bowl, combine all ingredients and mix well. Cover and refrigerate for at least 1 hour before serving. |
Honey Mustard Sauce | 1/4 cup Dijon mustard, 2 tablespoons honey, 2 tablespoons yellow mustard, 1 tablespoon apple cider vinegar, 1/4 teaspoon salt | In a small mixing bowl, combine all ingredients and mix well. Cover and refrigerate for at least 1 hour before serving. |
My Favorite Meat Smoking Tools
Thanks for checking out this article. I hope you learned a few things. Here are some of my favorite tools I use when smoking brisket that may be useful to you. These are affiliate links, so if you decide to purchase any of these products, I’ll earn a commission. But in all honesty, these are the tools I recommend to my family and friends who are just starting out.
Meat Thermometer: There are dozens of fancy thermometers on the market, but I still use my trusty TP20. For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my smoker with one probe, and my meat with the other probe. The ThermoPro TP20 is an Amazon Best Seller because it’s the easiest thermometer to operate, is durable, highly accurate, and comes with pre-programmed meat settings.
Instant Read Thermometer: Arguably, the second most important tool you need is a fast and accurate instant-read thermometer. These tools play an important role in the latter stages of the cook when the meat needs regular checking in multiple areas. I use the ThermoPro TP19 because it can do everything a ThermaPen can do, but for a fraction of the cost. You can check out the TP19 on Amazon here.
Wireless Thermometer: The latest thermometers on the market have no wires and can be controlled by wi-fi via your phone. Airprobe 3 is the best of this technology.
Butcher Paper: Wrapping brisket in butcher paper has become a huge trend in barbeque thanks to Aaron Franklin. Wrapping your brisket in paper will give you a nice brisket bark. However, you can’t just use any old paper, it has to be unwaxed, food grade paper. You can find it on Amazon here.
Advanced Thermometer and Automatic Temperature Controller: Once you’re ready to take things seriously, the FireBoard 2 Drive is a six-channel Bluetooth/Wi-Fi thermometer that can monitor up to 6 pieces of meat, control and graph your cook sessions on your smartphone, and attaches to an an automatic blower that will convert your charcoal smoker to a set-and-forget. This is one of the most advanced meat thermometers on the market. You can check it out on the FireBoard website here.