Chicken wings are the perfect introduction to backyard smoking—cheap, flavorful, and super forgiving. This recipe takes smoked wings to the next level by finishing them over high heat for extra crispy skin and tossing them in bold, flavorful wing dust. Whether you’re going classic or cranking up the heat with ghost pepper, these wings deliver big flavor and serious crunch.
Wing Dust Smoked Chicken Wings
Wings were the first thing I ever smoked. They’re affordable, easy, and nearly impossible to mess up—making them the perfect training ground for new BBQ pitmasters. Over the years, I’ve played with hundreds of flavor combos, and wing dust is my go-to for adding that final punch.
Whether you go for savory garlic parmesan, spicy buffalo, or melt-your-face ghost pepper, there’s a dust for every palate. Follow these steps for smoky, crispy, flavor-blasted wings every single time.
How to Make Wing Dust Smoked Chicken Wings
Preparation
Start by removing the wings from their packaging and patting them dry with paper towels. Lay them out evenly on a BBQ tray or large baking sheet. Coat them liberally with your favorite poultry rub—we like the You Need a BBQ Chicken and Rib Rub. Place the tray in the fridge uncovered for at least 1 hour (or overnight) to help dry out the skin for maximum crispiness.
Smoking
Place the wings into a disposable aluminum foil tray with a few tablespoons of butter. Smoke uncovered at 250°F for about 45 minutes, flipping the wings halfway through to ensure they’re evenly coated and getting that perfect kiss of smoke.
Cover and Finish Cooking
After the initial smoke, cover the foil tray tightly with aluminum foil and continue cooking until the internal temperature reaches 165°F. This helps render the fat under the skin and keeps the meat juicy.
Grilling for Crispy Skin
Crank your grill or smoker up to 500°F. Remove the wings from the foil tray and place them directly on the grates. Grill for 5–10 minutes, flipping occasionally, until the skin is crispy and golden brown. This is where the wings get that irresistible texture.
Dust & Toss
In a large mixing bowl, add a few tablespoons of melted butter and toss the wings in your favorite wing dust until they’re evenly coated. Start with a little and taste—wing dust is powerful, and a small amount goes a long way. Add more to taste, and serve hot!
Best Beer to Pair With Wing Dust Smoked Chicken Wings
IPA
The hop bitterness and citrusy notes balance out spicy or tangy wing dust flavors like buffalo or ghost pepper.
Amber Ale
A smooth malt backbone works great with garlic parmesan or honey BBQ wing dust.
Wheat Beer
Crisp and refreshing, this is a great match for lemon pepper or Nashville Hot wings.
Wing Dust Smoked Chicken Wings
Equipment
- Foil Trays
- Competition Blend Wood Pellets
- Large Baking Sheet or BBQ Tray
- Large Baking bowl for tossing wings in
- BBQ Tongs
- A roll of sturdy Tinfoil
- Pellet Grill or charcoal smoker
Ingredients
- 4 lbs Chicken Wings fresh or thawed
- 1 cup Wing Dust
- 1/2 cup Butter
- 1/4 cup Yonedas Red Seasoning
Instructions
- Pat wings dry and season with your favorite poultry rub
- Refrigerate uncovered for at least 1 hour
- Smoke at 250°F in a foil tray with butter for 45 minutes
- Cover tray and continue cooking until wings hit 165°F
- Raise smoker to 500°F and grill wings directly on grates until crispy
- Toss in melted butter and wing dust of your choice
- Serve hot and enjoy!
Chicken Wings FAQs
What kind of chicken wings should I use?
Any grocery store wings will do! Whether they’re air-chilled, free-range, or standard store-brand, the seasoning and smoking technique bring most of the flavor. Just pick what fits your budget and preference.
How hot is the Ghost Pepper Wing Dust?
It’s seriously hot—made from one of the hottest peppers in the world. Start slow and don’t go overboard unless you’re ready to break a sweat!
Can I mix wing dust flavors together?
Absolutely. Try combining Buffalo with Garlic Parmesan, or Honey BBQ with Kickin’ Cajun for new flavor combos. It’s like wing roulette—delicious and surprising.
What temp should wings be cooked to?
Always cook chicken wings to a safe internal temperature of 165°F. We like to push closer to 190°F for extra tenderness, especially when grilling to crisp the skin.
Can I use wing dust on other foods?
Yes! Wing dust is incredibly versatile. Use it on popcorn, fries, pork, pizza, meatballs, and more.
What if I don’t have a smoker?
You can follow the same steps using your oven or grill. Just keep the temps consistent and finish with high heat for crispy skin.