Smoker Wings

by Jason

Smoked chicken wings are easy and tasty.  I keep it so simple and let the smoker do the work. These chicken wings are great on game day or anytime you get a craving for smoky crispy chicken wings!

Perfection is not attainable, but if we chase perfection we can catch excellence.



My smoker is a Green Mountain Grill.  Sometimes just called a GMG.  It is the GMG Daniel Boone model that I have had since 2014. You can see their latest models here.  It’s been a good smoker for me and cranked out a lot of smoked meat, from brisket to whole chicken to pork butt (also called pork shoulder), which is the pork used to make delicious pulled pork.  Check out my Smoked Pulled Pork recipe too!

On game day just fire up the smoker, toss some thawed chicken wings in a gallon size ziploc with some of your favorite chicken wing rub, or grab some of my Bear Dog’s Kitchen All Purpose Seasoning & Rub to make life even easier, toss to coat the wings with rub and throw them on the smoker until fully cooked!  It’s that easy!

I have a favorite spice mix that I’ve bottled and shared with the world called Bear Dog’s Kitchen All Purpose Seasoning & Rub.   It can be purchased in my store on this site.  My all purpose rub is a great way to go and highly recommended but there are also lots of options when it comes to flavoring wings.  That’s the fun part of cooking.  Think about different flavor profiles you like and pick spices to match.  For instance Asian/Oriental spices, lemon pepper, bar-b-que, or even honey garlic.  Brush a little honey or bar-b-que sauce on each wing near the end and leave on the smoker for 15-20 minutes to set the sauce.  If you experiment you will sometimes fail but I guarantee you will also occasionally win and invent your new favorite recipe!

Smoker Wings

Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 360 calories 12.6 fat
Rating: 5.0/5
( 1 voted )


  • 1 package thawed chicken wings (usually about 2 pounds)
  • 6 tbsp. Bear Dog's Kitchen All Purpose Seasoning & Rub
  • or make a rub by combining:
  • 2 tbsp. smoked paprika
  • 1 tbsp chili powder
  • 1-1/2 tbsp. garlic powder
  • 1-1/2 tbsp. black pepper
  • OPTIONAL SAUCES (shown here):
  • Frank's Extra Red Hot
  • Ranch Dressing


  1. Start smoker and set to 275 F.
  2. Make sure wings are thawed and somewhat dry.  If necessary pat dry with a paper towel.
  3. Add Bear Dog's Kitchen All Purpose Seasoning & Rub to a gallon size ziploc bag or add all the individual spices if making your own rub.
  4. Shake bag to combine spice mix if making your own rub.
  5. Add wings to bag and shake until wings are evenly coated with the spice mix.
  6. Once smoker is up to temp arrange wings allowing plenty of space between them to allow smoke and heat to circulate around them.
  7. After 30 or 40 minutes start checking internal temp with an instant read thermometer.  Check temp in the thickest part of one of the biggest wings.
  8. Once internal temp reaches 165 F remove wings from smoker.
  9. Serve with your favorite dipping sauce(s).



I used Frank's Extra Red Hot and Ranch, my favorite sauce combo, but other great choices are bleu cheese dressing, your favorite bar-b-que sauce or even sweet and sour sauce (maybe add Chinese five spice to the spice mix for this one). Also, if you don't have gallon size ziplocs you can mix the spices in a small bowl with a fork and place the wings in a large bowl, sprinkle the spice mix over the wings, stir, sprinkle, stir, sprinkle, repeat until fully coated.

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