Smoked Chicken Wings
Smoky, crispy wings — the baking-powder trick is the secret.
Updated June 2026
Prep 15 min · Cook 2h · Serves 4
What you need
As an Amazon Associate we earn from qualifying purchases.
Ingredients
- 2 lb chicken wings, split
- 1 tbsp baking powder (aluminum-free)
- 2 tbsp BBQ rub
- Sauce of choice (optional)
Steps
- Pat wings very dry. Toss with baking powder and rub.
- Smoke at 250F for about 1.5-2 hours until 175F internal.
- Crank the smoker to 425F (or air-fry/broil) for 10-15 min to crisp the skin.
- Toss in sauce if you like and serve.
Why baking powder
Baking powder raises the skin's pH and helps it dry and crisp instead of turning rubbery — the #1 fix for soggy smoked wings.
FAQ
What temp for smoked wings?
Smoke at 250F to 175F internal, then blast the heat to crisp. Dark meat is best at 175-185F, not 165F.
Related