These Crispy Skin Chicken Wings are the perfect answer to anyone who’s ever asked, “Can you actually get crispy wings on a smoker?” Yes. Yes, you can. With a simple combo of baking powder and seasoning, you’ll get skin so crispy it’ll fool people into thinking you deep-fried them. No flour, no sauce-soaked mess—just crackly, smoky, savoury perfection.
Chicken Wings
The dream of achieving crispy chicken skin on the smoker is real. Pitmasters have wrestled with soggy-skinned wings for years, but with a little BBQ science and a couple pantry ingredients, we’ve cracked the code.
Inspired by Diva Q and dialed in through backyard testing, these wings deliver deep-fried texture and bold BBQ flavour without the oil. All it takes is baking powder and seasoning salt—no tricks, just a simple chemical reaction that works wonders on skin.
I served these at a backyard BBQ and instantly got texts from guests saying “Sooooo goooood” and “Can’t believe they crisped up like this on the smoker.” They’re that good.
How to Make Crispy Skin Chicken Wings
Drying Your Chicken Wings
Start by preheating your smoker to 225°F. Lay your chicken wings out on a cutting board or tray. Grab a bunch of paper towels and begin patting the wings dry—this is key. Rotate and flip them, replacing your paper towel as it gets damp. Keep drying until the paper towel stops absorbing moisture. This step is crucial to help the skin get crispy.
Seasoning the Wings
In a small bowl, combine baking powder with Yonedas White Seasoning (or your favorite SPG-based rub). Sprinkle this mixture evenly over the wings, turning and flipping to coat all sides. Let the seasoned wings sit for 10 minutes to allow the baking powder to begin working its magic. Then place the wings evenly spaced on a wire rack over a baking sheet or foil tray—this allows heat and air to circulate around them for even cooking.
Smoking the Wings (Low and Slow, Then Hot and Fast)
Place the rack of wings onto your smoker and cook at 225°F for one hour. This will help render out the fat and begin setting the skin. After one hour, crank the heat to 400°F and smoke for another 30 minutes or until the internal temperature of the wings reaches 190°F and the skin is visibly crispy. Don’t worry—wings can handle that higher internal temp and stay juicy thanks to the fat in the dark meat.
Serve with Sauce on the Side
Do not sauce the wings before serving. The crispy skin you just worked so hard to achieve will go soggy in seconds if you smother it in sauce. Instead, serve the wings hot and offer sauce on the side—we love Smoke Show Jalapeño Ranch for a creamy, spicy dip that pairs beautifully with the smoky crunch.
Best Beer to Pair With Crispy Wings
Lager
Light and crisp, perfect for balancing smoky, salty chicken skin.
IPA
The bitterness plays well with spicy seasonings and bold smoke.
Hefeweizen
The slight sweetness and citrus notes cool off the heat.
Crispy Skin Chicken Wings
Equipment
- Camp Chef XT 24 Wood Pellet Grill
- BBQ Tongs
- You Need a BBQ Cutting Board
- Baking Rack
Ingredients
- 24 each Chicken Wings drums / flats or both
- 2 tbsp Baking Powder
- 2 tbsp Yonedas White Seasoning
- 1 bottle Smoke Show Smoked Jalapeno Ranch
Instructions
- Preheat your smoker to 225°F
- Thoroughly dry chicken wings with paper towels
- Season with baking powder and Yonedas White
- Let rest 10 minutes, then place on wire rack
- Smoke at 225°F for 1 hour
- Increase smoker temp to 400°F and cook 30 more minutes
- Remove when wings are crispy and 190°F internal
- Serve hot with sauce on the side
Crispy Skin Chicken Wings FAQs
What makes the wings crispy if they’re not fried?
The secret is baking powder. Its alkaline nature raises the pH of the chicken skin, helping it brown and crisp faster by breaking down peptide bonds—basically giving you fryer-like results without oil.
Can I use this method on thighs or drumsticks?
Yes, but results may vary. Wings work best because of their high skin-to-meat ratio, but thighs and drumsticks should also crisp up nicely with the same technique. Just be sure to monitor internal temps closely.
Is this recipe gluten-free?
Absolutely. There’s no flour or breading here—just baking powder and spice. Double-check your seasoning for hidden gluten, but otherwise, this recipe is perfect for gluten-free diets.
Flats or drums—what’s better?
It’s a personal preference! Drums are meatier and easier to hold. Flats tend to be more tender and flavourful. For best results, do a mix so everyone gets what they like.