{"id":8540,"date":"2022-12-15T21:51:10","date_gmt":"2022-12-15T13:51:10","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=8540"},"modified":"2024-03-07T18:14:04","modified_gmt":"2024-03-07T10:14:04","slug":"smoke-chicken-wings-for-how-long","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/smoke-chicken-wings-for-how-long\/","title":{"rendered":"Smoke Wings How Long? Mastering the Art of Smoking Chicken"},"content":{"rendered":"
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Wings are probably the most common meat I cook on my smoker. They are a quick-and-easy side dish, and can be smoked so many ways. There are several ways to smoke wings, so the cooking times vary. In this post, I\u2019ll break it down for you.<\/p>\n\n\n\n

On average, it takes about 90 minutes to smoke wings on a smoker if you are cooking between 275\u00b0 F to 300\u00b0 F. Rotate the wings halfway, which should be about 45 minutes into the cook. For an enormous flavor boost, baste barbecue sauce to the wings in the last 10 minutes of the cook, then put them back into the smoker until they reach an internal temperature of 165\u00b0 F.<\/strong><\/p>\n\n\n\n

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Temperature Range<\/th>Wing Texture<\/th>Cooking Time<\/th>Notes<\/th><\/tr><\/thead>
225\u00b0 F to 250\u00b0 F<\/td>Tender and moist<\/td>2 hours<\/td>Skin won’t be crispy<\/td><\/tr>
250\u00b0 F to 275\u00b0 F<\/td>Tender and moist<\/td>Depends on wing size<\/td>Finish in oven if using electric smoker<\/td><\/tr>
275\u00b0 F to 300\u00b0 F<\/td>Tender and juicy<\/td>90 minutes<\/td>Apply sauce in last 10 minutes<\/td><\/tr>
350\u00b0 F to 375\u00b0 F<\/td>Crispy<\/td>1 hour<\/td>Watch for burning sauce<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

How to Nail your Wings Every Time<\/h2>\n\n\n\n

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Smoking chicken wings on a grill typically involves setting the temperature between 275\u00b0F to 375\u00b0F and cooking for about 1.5 to 2 hours. Rotating the wings halfway through the cook can ensure even cooking. <\/p>\n\n\n\n

To achieve crispy skin, the temperature should be set above 275\u00b0F and the wings should be dried thoroughly with a paper towel and placed on an airing tray or rack to allow air flow. The type of wood used for smoking can also infuse extra smoke flavor. <\/p>\n\n\n\n

Some pitmasters also recommend using baking powder or cornstarch on the wings prior to smoking for extra crispiness. At the end of the cook, a barbecue sauce can be applied for additional flavor. It’s important to avoid brining the rib wings prior to cooking, as this will make the skin soggy. <\/p>\n\n\n\n

Also, it’s important to avoid placing the wings in a pan, covering them with a lid, or wrapping them in foil, as these actions will create steam and make the skin soggy. To avoid drying out the wings, it’s important to monitor the temperature and time during the cook, and use techniques such as vortex or Slow&sear device<\/p>\n\n\n\n

It’s important to also keep in mind that depending on the temperature, cooking time will vary. Lower temperature such as 225 to 250\u00b0F will take longer, around 2 hours, while higher temperature like 350\u00b0F to 375\u00b0F will take an hour or less. <\/p>\n\n\n\n

It’s also good to remember, tips like not adding spritz or mop to the wings during the cook and removing the water pan from the smoker as these actions will add humidity and moisture, making the wings soggy.<\/p>\n\n\n\n

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How to Get Crispy Wings<\/h2>\n\n\n\n

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getting crispy skin on chicken wings is all about the moisture. You gotta make sure the wings are dry, both inside and out, before you even start smoking them. <\/p>\n\n\n\n

I like to pat the wings down with paper towels, and let them sit in the fridge for a bit to dry out the skin even more. Another tip for that crispy skin is to use baking powder or cornstarch on the wings before you apply the rub. Just a little bit will do the trick, it helps to dry out the skin and make it extra crisp.<\/p>\n\n\n\n

Once you got your wings nice and dry, it’s important to not cover them while smoking or wrap them in foil. This will create steam and the skin will become soggy. The best way to smoke chicken wings is to put them on an airing tray or rack so air can flow underneath them. I also like to avoid using lid to keep the smoke on.<\/p>\n\n\n\n

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How to Avoid Soft, Rubbery Wings<\/h2>\n\n\n\n

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When it comes to temperature, you gotta make sure you are cooking above 275\u00b0F, otherwise the skin will become soft and rubbery. Now, some folks might like that texture, but personally, I think crispy skin is the best feature of smoked wings.<\/p>\n\n\n\n

The key is to keep an eye on your temperature and time, don’t let them stay too long on the smoker. That’s why it is also important to have a good thermometer.<\/p>\n\n\n\n

Finally, let the wings rest for a bit after you take them off the smoker. This will allow the juices to redistribute and will prevent the skin from becoming too soggy from all the steam.<\/p>\n\n\n\n

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Here are a few quotes from pitmasters and competition barbecue gurus about smoking chicken and getting crispy skin:<\/p>\n\n\n\n