Chicken wings smoked to perfection and tossed in your favorite sauce! We love BBQ, but buffalo, teriyaki, parmesan or jerk would be fantastic! Use chicken drummies, flats or both and learn how to smoke chicken wings!
Smoked BBQ Chicken Drummies
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We can never get enough wings at our house! Especially if they are grilled or smoked.
Every time we go out to eat and wings are on the menu, my boyfriend and I have to try them. My absolute favorite are salt and vinegar wings from a local restaurant here in Saint Cloud, Minnesota, Boulder Tap House! They are absolutely fantastic!
The most unique wings I've tried were PB and Jelly wings at Treylor Park restaurant in Savannah, GA. If you're ever in either city, make sure to stop by and give the wings a try.
Another thing we love at our house is grilling in the summertime. Living in MN, nice weather for grilling and smoking is limited, so we do it at least weekly through the spring, summer and fall to get our fix.
The recipe I'm sharing with you today is easy enough for anyone who is new to smoking chicken. We used all drums, but you can use a combo of drums and flats, or just flats. It's up to you!
I personally love flats better, but let's be honest, I'll eat any wing, any time! We coated these delicious smoked wings with BBQ sauce, but they'd be great tossed in your favorite wing sauce, or like my picky daughter, just seasoned with no sauce at all.
Keep scrolling for tips, process photos, additional chicken wing recipes and more!
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What are the ingredients and things you need for this recipe?
- chicken flats, drumettes or both
- BBQ sauce
- salt
- black pepper
- applewood
- charcoal
Recipe tips:
- If you have extra time, you can brine the wings in a simple salt and water solution or a more flavorful solution. It will help make your chicken more juicy, tender and flavorful. Brine for 24 hours before smoking.
- If you're using a gas or charcoal grill instead of a traditional smoker, push all your coals to one side of the grill, or along the edges. You want them to cook on indirect heat.
- Store the leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
More chicken wing recipes you might like:
Creamy Parmesan Wing Dipping Sauce
You can add or substitute with these ingredients:
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I hope you enjoy this recipe as much as we did!
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Smoked BBQ Chicken Drummies
Ingredients
- 1- 4 pound bag chicken wings (drummies, flats or both)
- 1- 19 ounce bottle BBQ sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- charcoal
- applewood chunks
Instructions
- Place charcoal into the chimney and light.
- Let set for 20 minutes then add to the smoker. Add some applewood chunks.
- Toss wings in salt and pepper.
- Place wings on grill in the center. Smoke for about 2 hours or until wings internal temperature 175 F.
- Warm BBQ sauce and toss wings in the sauce.
- You may also choose to glaze them on the grill.
Notes:
If you have extra time, you can brine the wings in a simple salt and water solution. It will help make your chicken more juicy, tender and flavorful. Brine for 24 hours before smoking.
Instead of applewood, try using cherry, pecan, oak or hickory wood for smoking.
If you're using a gas or charcoal grill instead of a traditional smoker, push all your coals to one side of the grill, or along the edges. You want them to cook on indirect heat.
Store the leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
Nutrition Facts
Calories
35.61Fat (grams)
0.91Sat. Fat (grams)
0.30Carbs (grams)
6.17Fiber (grams)
0.17Net carbs
6.01Sugar (grams)
4.72Protein (grams)
0.69Sodium (milligrams)
264.50Cholesterol (grams)
2.74Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.
You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.
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