Slow-Smoked BBQ Chicken Wings in an Electric Smoker

So you’re craving smoky, sticky BBQ chicken wings… but you don’t feel like standing outside babysitting charcoal like it’s a newborn. Same.

That’s exactly why Slow-Smoked BBQ Chicken Wings in an Electric Smoker are about to become your new personality.

You plug it in. You press a button. And suddenly, you’re making wings that taste like you trained under a pitmaster in Texas. Technology is beautiful.

These wings are tender, smoky, saucy, and dangerously easy. If “maximum flavor, minimum effort” had a mascot, it would be this recipe. Let’s get smoking.

Why This Recipe Is Awesome

First of all, electric smokers are lazy-genius tools. You set the temperature and walk away. No fire drama. No panic.

Second, the flavor is unreal. Low and slow smoke seeps into every bite, making these wings taste expensive.

Third, the BBQ glaze is perfection. Sticky, sweet, tangy, and just messy enough to be fun.

And honestly? It’s basically foolproof. Even if you’re new to smoking, this recipe holds your hand the whole way. If I can do it half-awake, so can you.

Plus, people will think you worked really hard. You didn’t. But they don’t need to know.

Ingredients You’ll Need

Nothing complicated. Just good basics:

For the Wings

• 2 lbs chicken wings – Flats, drumettes, or both. No favorites here.
• 1 tbsp olive oil – Helps seasoning stick.
• 1 tsp salt – Mandatory.
• 1 tsp black pepper – Always invited.
• 1 tsp paprika – Adds color and flavor.
• 1/2 tsp garlic powder – Small but mighty.
• 1/2 tsp onion powder – Quiet hero.

For the BBQ Glaze

• 3/4 cup BBQ sauce – Sweet and smoky works best.
• 2 tbsp honey – Sticky magic.
• 1 tbsp butter – Flavor upgrade.
• 1 tbsp apple cider vinegar – Balances sweetness.
• 1 tsp hot sauce (optional) – For bravery points.

For Smoking

• Wood chips (apple, hickory, or cherry) – Flavor fuel.

That’s it. No stress shopping. No weird ingredients.

Step-by-Step Instructions

1. Dry the Wings
   Pat wings dry with paper towels. Dry wings = better texture. Don’t skip.
2. Season Them
   Toss wings with olive oil, salt, pepper, paprika, garlic powder, and onion powder. Coat evenly.
3. Preheat the Smoker
   Set your electric smoker to 225°F (110°C). Add soaked wood chips.
4. Arrange the Wings
   Place wings in a single layer on racks. Give them breathing space.
5. Start Smoking
   Smoke for 1.5 to 2 hours. Flip halfway through. Let the smoke work.
6. Make the BBQ Glaze
   In a saucepan, melt butter. Add BBQ sauce, honey, vinegar, and hot sauce. Simmer 5 minutes.
7. Brush the Wings
   After smoking, brush wings generously with glaze. Be bold.
8. Turn Up the Heat
   Increase smoker to 375°F (190°C) or move wings to oven.
9. Caramelize
   Cook for 10–15 minutes until sauce gets sticky and glossy.
10. Rest and Serve
    Rest wings for 5 minutes. Serve immediately. Accept compliments.

Nutritional Facts (Per Serving – Approx. 6 Wings)

Nutrient	Amount
Calories	400 kcal
Protein	29 g
Fat	23 g
Carbohydrates	22 g
Sugar	18 g
Sodium	780 mg
Fiber	1 g

These wings provide high-quality protein that supports muscle health and keeps you full longer. Smoking uses less added oil than frying, making them lighter than traditional wings. Making your own glaze lets you control sugar and salt levels. IMO, this is comfort food that still respects your body—most of the time.

And let’s be honest, they’re great for mental health too.

Common Mistakes to Avoid

• Skipping preheating. Rookie mistake.
• Overloading wood chips. Too much smoke = bitter wings.
• Opening the smoker constantly. Stop peeking.
• Saucing too early. Burnt sugar = tragedy.
• Forgetting internal temp. Safety matters.

Pro tip: Smoke first. Sauce later. Always.

Alternatives & Substitutions

No electric smoker? Use a regular smoker or oven with liquid smoke.

No honey? Maple syrup works.

Want spicy BBQ? Add chili paste.

Want sugar-free? Use low-sugar BBQ sauce.

No butter? Olive oil works, but… butter is better.

Personally, I love adding pineapple juice to the glaze. Sounds weird. Works.

FAQ (Frequently Asked Questions)

Do electric smokers really work?
Yes. They’re lazy magic boxes. Trust them.

Can I skip flipping?
You can, but flipping gives even smoke. Be responsible.

Can I make these ahead?
Yes. Reheat at high heat to re-sticky.

What wood is best?
Apple and cherry are mild. Hickory is bold. Choose wisely.

Should I sauce both sides?
Absolutely. Equality matters.

Can I make them crispy?
Finish under broiler for 3 minutes. Crunch unlocked.

Are these good for parties?
Yes. They disappear fast. Make extra.

Final Thoughts

Slow-Smoked BBQ Chicken Wings in an Electric Smoker are proof that great BBQ doesn’t require suffering. Plug it in. Season. Smoke. Sauce. Win.

They’re tender, smoky, sticky, and ridiculously satisfying. Once you master these, you’ll be “the wing person” in your friend group. There’s no going back.

So power up that smoker, grab a drink, and let technology make you look talented. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it. 🍗🔥