I grew up in the 80s and remember spending hours at the local arcade, dropping quarters into whatever new game was hot. After a while I always drifted back to the classics—especially Pac‑Man. He’d nibble his way through the maze while Inky, Blinky, Pinky and Clyde tried to corner him. The power pellet would turn the ghosts blue and send them scattering, and when one maze ended another would begin. I always pictured Pac‑Man as a perpetually hungry little guy: nom nom nom.
These days I’m a lot like Pac‑Man, except my pellets are chicken wings. I love wings—ordering them out, making them at home, trying different sauces and rubs. Buffalo, honey garlic, Cajun, teriyaki, BBQ—give me wings any way you like them.
But my favorite? Smoked wings.
As much as I enjoy deep‑fried, crispy, saucy buffalo wings, smoked wings are a close contender. My Bradley smoker turns out incredible wings—moist meat with subtle smoke and flavorful skin. I like to experiment with different spice mixes; this recipe features an herb and garlic rub, though a basic BBQ rub or other seasonings will also work well.
The method is simple: toss whole wings in the spice mix, smoke at 250°F for about 2½ hours, and optionally finish on a hot grill to crisp the skin. The grill step adds a wonderful texture contrast that takes the wings from great to irresistible.
If you prefer extra crispness, place the smoked wings on a hot grill for a few minutes per side or use a searing device. That final char gives the skin a satisfying crunch while keeping the interior juicy.
Smoked Whole Chicken Wings
Ingredients
- 2 pounds of chicken wings
- 1 1/2 tbsp of garlic powder
- 1 1/2 tbsp oregano
- 2 tsp thyme
- 1 tbsp basil
- 1 tsp ground black pepper
- 2 tsp salt
Instructions
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Combine the garlic powder, oregano, thyme, basil, black pepper and salt in a bowl. Toss the wings in the spice mix until evenly coated.
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Set your smoker to 250°F and smoke the wings using your preferred wood for about 2½ hours, until cooked through and smoky.
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For crisp skin, finish the wings on a hot grill for a few minutes per side or sear with a high‑heat broiler or searing device.
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