12 Delicious Hickory Smoked Chicken Wings Recipes

Venture into the world of smoky, savory perfection with our roundup of 12 Delicious Hickory Smoked Chicken Wings Recipes. Whether you’re hosting game day, craving comfort food, or just love the rich flavor of hickory smoke, these recipes are sure to impress. From sweet and sticky to spicy and bold, there’s a wing for every taste. Keep reading to find your next favorite dish!

Classic Hickory Smoked Chicken Wings

These wings, kissed by hickory smoke, offer a sublime balance of smoky depth and succulent tenderness, perfect for elevating your next gathering.

Ingredients

• Chicken wings – 2 lbs
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Hickory wood chips – 2 cups

Instructions

1. Preheat your smoker to 225°F, ensuring it’s ready for a slow and steady cook.
2. While the smoker heats, pat the chicken wings dry with paper towels to ensure the skin crisps beautifully.
3. Toss the wings in olive oil, then evenly coat with salt and black pepper for a simple yet flavorful rub.
4. Place the hickory wood chips in the smoker’s tray, allowing them to start smoking before adding the wings.
5. Arrange the wings on the smoker rack in a single layer, ensuring they’re not touching for even smoke circulation.
6. Smoke the wings for 2 hours, maintaining a consistent temperature of 225°F, until the skin is golden and the meat is tender.
7. For an extra crisp finish, increase the smoker’s temperature to 350°F and cook for an additional 10 minutes.

Perfectly smoked, these wings boast a crispy exterior with juicy, flavorful meat inside. Serve them alongside a cool, creamy dip or atop a fresh salad for a delightful contrast.

Spicy Hickory Smoked Chicken Wings

Amidst the bustling flavors of American cuisine, these Spicy Hickory Smoked Chicken Wings stand out with their bold, smoky aroma and a fiery kick that tantalizes the palate.

Ingredients

• Chicken wings – 2 lbs
• Hickory wood chips – 2 cups
• Paprika – 2 tbsp
• Cayenne pepper – 1 tbsp
• Garlic powder – 1 tbsp
• Salt – 1 tsp
• Black pepper – 1 tsp

Instructions

1. Soak hickory wood chips in water for 30 minutes to ensure they smoke properly without burning.
2. Preheat your smoker to 225°F, maintaining a consistent temperature for even cooking.
3. In a small bowl, mix paprika, cayenne pepper, garlic powder, salt, and black pepper to create the dry rub.
4. Pat the chicken wings dry with paper towels to help the rub adhere better.
5. Generously apply the dry rub to all sides of the wings, ensuring an even coat for maximum flavor.
6. Place the wings on the smoker rack, leaving space between each for proper air circulation.
7. Add the soaked hickory chips to the smoker box or directly onto the coals for that deep, smoky flavor.
8. Smoke the wings for 2 hours, or until the internal temperature reaches 165°F, checking with a meat thermometer.
9. For a crispier skin, increase the smoker temperature to 350°F for the last 10 minutes of cooking.

Glazed with a smoky sheen and packing a punch of heat, these wings boast a tender interior beneath their crispy exterior. Serve them atop a rustic wooden board with a side of cooling blue cheese dip to balance the spice, or alongside a crisp, hoppy beer for the ultimate game-day feast.

Honey Glazed Hickory Smoked Chicken Wings

These honey glazed hickory smoked chicken wings are a testament to the beauty of simplicity, where each ingredient plays a pivotal role in creating a dish that’s both deeply flavorful and irresistibly tender.

Ingredients

• Chicken wings – 2 lbs
• Honey – ½ cup
• Hickory wood chips – 2 cups
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – ½ tsp

Instructions

1. Preheat your smoker to 225°F using hickory wood chips for that authentic smoky flavor.
2. While the smoker heats, pat the chicken wings dry with paper towels to ensure the skin crisps up nicely.
3. In a small bowl, mix salt, black pepper, and garlic powder, then evenly season the wings on both sides.
4. Place the wings in the smoker, ensuring they’re not touching for even smoke circulation, and smoke for 2 hours.
5. After smoking, brush the wings generously with honey, making sure to coat each wing thoroughly for a glossy finish.
6. Increase the smoker temperature to 350°F and return the wings to the smoker for an additional 15 minutes to caramelize the honey glaze.
7. Remove the wings from the smoker and let them rest for 5 minutes before serving to allow the flavors to meld.

With a perfect balance of smoky depth and sweet honey, these wings boast a crispy exterior giving way to juicy, flavorful meat. Serve them atop a bed of crisp greens for a surprising twist on the classic wing presentation.

Garlic Parmesan Hickory Smoked Chicken Wings

Elevate your next gathering with these Garlic Parmesan Hickory Smoked Chicken Wings, a dish that masterfully balances the robust flavors of hickory smoke with the creamy, umami-rich notes of garlic and Parmesan. Perfect for those who appreciate the art of smoking, these wings promise a delightful crunch and a depth of flavor that’s both sophisticated and utterly craveable.

Ingredients

• Chicken wings – 2 lbs
• Garlic powder – 2 tbsp
• Parmesan cheese – 1 cup, grated
• Hickory wood chips – 2 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your smoker to 225°F using hickory wood chips for that signature smoky flavor.
2. In a large bowl, toss the chicken wings with olive oil, ensuring each piece is lightly coated for optimal crispiness.
3. Season the wings evenly with garlic powder and salt, massaging the spices into the skin to enhance flavor penetration.
4. Arrange the wings on the smoker rack, leaving space between each to allow smoke to circulate evenly.
5. Smoke the wings for 2 hours, or until the internal temperature reaches 165°F, checking periodically to ensure even cooking.
6. During the last 10 minutes of smoking, sprinkle the grated Parmesan cheese over the wings, allowing it to melt slightly into the skin for a golden, cheesy crust.
7. Remove the wings from the smoker and let them rest for 5 minutes before serving to lock in the juices.

These wings emerge with a tantalizingly smoky aroma, their skin crisped to perfection while the meat remains succulently tender. The garlic and Parmesan create a harmonious blend of flavors that’s both bold and refined. Serve them atop a rustic wooden board for an inviting presentation that beckons guests to dive in.

BBQ Hickory Smoked Chicken Wings

Few dishes capture the essence of summer quite like BBQ hickory smoked chicken wings, with their irresistible smoky aroma and perfectly charred edges. This recipe elevates the humble wing to gourmet status, blending the deep flavors of hickory smoke with a tangy BBQ glaze that’s sure to impress.

Ingredients

• Chicken wings – 2 lbs
• Hickory wood chips – 2 cups
• BBQ sauce – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Soak hickory wood chips in water for 30 minutes to ensure they smoke properly without burning too quickly.
2. Preheat your smoker to 225°F, maintaining a consistent temperature for even cooking.
3. Season the chicken wings evenly with salt and black pepper, ensuring each piece is well-coated for maximum flavor.
4. Place the wings in the smoker, arranging them in a single layer to allow the smoke to circulate freely around each piece.
5. Smoke the wings for 2 hours, adding more soaked wood chips as needed to maintain a steady stream of smoke.
6. Brush the wings with BBQ sauce during the last 30 minutes of smoking, applying a generous layer for a sticky, flavorful finish.
7. Increase the smoker temperature to 350°F for the final 10 minutes to crisp the skin without drying out the meat.

These wings emerge with a tantalizing balance of smoky depth and sweet tang, their meat tender beneath a crisp, sauce-glazed exterior. Try serving them atop a rustic wooden board with a side of cool, creamy coleslaw to cut through the richness.

Buffalo Hickory Smoked Chicken Wings

Heirloom recipes often carry the weight of tradition, but our Buffalo Hickory Smoked Chicken Wings elevate this classic with a smoky depth that’s both refined and irresistibly bold.

Ingredients

• Chicken wings – 2 lbs
• Hickory wood chips – 2 cups
• Buffalo sauce – 1 cup
• Unsalted butter – ½ cup
• Garlic powder – 1 tsp
• Salt – 1 tsp

Instructions

1. Soak hickory wood chips in water for 30 minutes to ensure a slow, smoky burn.
2. Preheat your smoker to 225°F, adding the soaked wood chips for that essential hickory aroma.
3. Season the chicken wings evenly with garlic powder and salt, ensuring every piece is coated for maximum flavor.
4. Place the wings in the smoker, arranging them in a single layer to allow the smoke to circulate evenly around each piece.
5. Smoke the wings for 2 hours, maintaining a consistent temperature of 225°F for tender, juicy results.
6. While the wings smoke, melt the unsalted butter in a saucepan over low heat, then whisk in the Buffalo sauce until fully combined for a smooth, velvety coating.
7. After smoking, toss the wings in the Buffalo sauce mixture until each wing is generously coated, serving immediately for the best texture and flavor.

The wings emerge with a perfect balance of smoky richness and spicy tang, their crispy skin giving way to succulent meat. Serve them atop a rustic wooden board with crisp celery sticks and a drizzle of extra sauce for an elegant yet approachable presentation.

Teriyaki Hickory Smoked Chicken Wings

Kickstart your culinary adventure with these Teriyaki Hickory Smoked Chicken Wings, a dish that marries the bold flavors of teriyaki with the deep, smoky essence of hickory, creating a symphony of taste that’s both sophisticated and utterly satisfying.

Ingredients

• Chicken wings – 2 lbs
• Teriyaki sauce – 1 cup
• Hickory wood chips – 2 cups
• Brown sugar – 2 tbsp
• Garlic powder – 1 tsp

Instructions

1. Preheat your smoker to 225°F, ensuring it’s ready for a slow and steady cook.
2. While the smoker heats, toss the chicken wings in a bowl with garlic powder, ensuring each piece is lightly coated for that extra flavor punch.
3. Place the hickory wood chips in the smoker’s tray, allowing them to start smoking and infuse the chicken with that signature smoky aroma.
4. Arrange the wings on the smoker rack, leaving space between each for the smoke to circulate evenly, a tip for achieving that perfect smoky flavor throughout.
5. Smoke the wings for 2 hours, maintaining the temperature at 225°F, until they develop a rich, golden hue.
6. In a saucepan over medium heat, combine the teriyaki sauce and brown sugar, stirring until the sugar dissolves and the sauce slightly thickens, about 5 minutes.
7. Brush the smoked wings generously with the teriyaki glaze, then return them to the smoker for an additional 30 minutes to set the glaze, a step that ensures a sticky, flavorful coating.
8. Let the wings rest for 5 minutes before serving, allowing the flavors to meld beautifully.

Lusciously sticky with a perfect balance of sweet and smoky, these wings are a testament to the magic of slow cooking. Serve them atop a bed of steamed rice to soak up every drop of that glorious teriyaki glaze, or alongside a crisp, refreshing slaw for contrast.

Lemon Pepper Hickory Smoked Chicken Wings

Yearning for a dish that marries the zest of lemon with the deep, smoky whispers of hickory? These Lemon Pepper Hickory Smoked Chicken Wings are a culinary delight, offering a perfect balance of tangy and savory flavors that dance on the palate.

Ingredients

• Chicken wings – 2 lbs
• Lemon pepper seasoning – 2 tbsp
• Hickory wood chips – 1 cup

Instructions

1. Preheat your smoker to 225°F, ensuring it’s ready for a slow and steady cook.
2. While the smoker heats, thoroughly coat the chicken wings with lemon pepper seasoning, ensuring each piece is evenly covered for maximum flavor.
3. Soak the hickory wood chips in water for 30 minutes to prevent them from burning too quickly, then drain before use.
4. Place the wood chips in the smoker’s chip tray or directly on the coals if using a charcoal smoker, to start generating that rich, smoky aroma.
5. Arrange the seasoned chicken wings on the smoker rack, leaving space between each piece for the smoke to circulate evenly.
6. Smoke the wings for 2.5 hours, maintaining a consistent temperature of 225°F, until the skin is golden and the meat is tender.
7. For an extra crispy skin, increase the smoker’s temperature to 350°F during the last 10 minutes of cooking, keeping a close eye to avoid burning.

Remarkably tender with a crispy, flavorful crust, these wings are a testament to the magic of smoking. Serve them alongside a cool, creamy dip or atop a fresh salad to cut through the richness, making every bite a memorable experience.

Maple Hickory Smoked Chicken Wings

Maple hickory smoked chicken wings offer a sublime blend of sweet and smoky flavors, perfect for elevating your next gathering or weeknight dinner. Masterfully glazed and slow-smoked, these wings promise a tender bite with a beautifully caramelized exterior.

Ingredients

• Chicken wings – 2 lbs
• Maple syrup – ½ cup
• Hickory wood chips – 2 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your smoker to 225°F, ensuring it’s ready for a slow and steady cook.
2. Season the chicken wings evenly with salt and black pepper, ensuring every piece is well-coated.
3. Place the hickory wood chips in the smoker’s tray to infuse the wings with a deep, smoky flavor as they cook.
4. Arrange the wings on the smoker rack, leaving space between each for optimal smoke circulation.
5. Smoke the wings for 2 hours, maintaining a consistent temperature for even cooking.
6. Brush the wings with maple syrup during the last 30 minutes of smoking, creating a sticky, sweet glaze.
7. Remove the wings from the smoker once they reach an internal temperature of 165°F, ensuring they’re perfectly cooked and safe to eat.

Now, these maple hickory smoked chicken wings boast a irresistible combination of smoky depth and sweet maple gloss. Serve them atop a rustic wooden board for an inviting presentation, or alongside a crisp, tangy slaw to cut through the richness.

Cajun Hickory Smoked Chicken Wings

Few dishes capture the essence of Southern comfort with as much boldness and flair as these Cajun Hickory Smoked Chicken Wings. Marinated in a blend of spices and slow-smoked to perfection, they offer a smoky depth that’s irresistibly paired with a crispy exterior.

Ingredients

• Chicken wings – 2 lbs
• Cajun seasoning – 2 tbsp
• Hickory wood chips – 1 cup
• Olive oil – 1 tbsp

Instructions

1. Preheat your smoker to 225°F, adding hickory wood chips for flavor.
2. In a large bowl, toss the chicken wings with olive oil until evenly coated.
3. Sprinkle Cajun seasoning over the wings, ensuring each piece is thoroughly seasoned.
4. Arrange the wings on the smoker rack, leaving space between each for even smoking.
5. Smoke the wings for 2 hours, maintaining a consistent temperature of 225°F.
6. After 2 hours, increase the smoker temperature to 375°F to crisp the skin, cooking for an additional 15 minutes.
7. Remove the wings from the smoker and let them rest for 5 minutes before serving.

These wings boast a perfect balance of smoky and spicy flavors, with a texture that’s tender on the inside and delightfully crispy on the outside. Serve them alongside a cool, creamy dip to complement their boldness, or pile them high on a platter for a crowd-pleasing appetizer.

Asian Zing Hickory Smoked Chicken Wings

Zesty flavors meet smoky perfection in this dish that promises to elevate your culinary repertoire. Asian Zing Hickory Smoked Chicken Wings blend the boldness of Asian spices with the deep, woodsy aroma of hickory smoke, creating a symphony of flavors that dance on the palate.

Ingredients

• Chicken wings – 2 lbs
• Soy sauce – 1/4 cup
• Honey – 2 tbsp
• Garlic powder – 1 tsp
• Ginger powder – 1 tsp
• Hickory wood chips – 1 cup

Instructions

1. Preheat your smoker to 225°F, ensuring it’s ready for a slow and steady cook.
2. In a large bowl, combine soy sauce, honey, garlic powder, and ginger powder to create the marinade.
3. Add the chicken wings to the marinade, ensuring each piece is thoroughly coated. Let them marinate for at least 30 minutes in the refrigerator for deeper flavor penetration.
4. Soak the hickory wood chips in water for 20 minutes to prevent them from burning too quickly in the smoker.
5. Place the marinated wings on the smoker rack, leaving space between each for even smoke circulation.
6. Add the soaked hickory wood chips to the smoker’s chip tray to start the smoking process.
7. Smoke the wings for 2 hours, maintaining a consistent temperature of 225°F, until they achieve a rich, golden-brown color and an internal temperature of 165°F.
8. Remove the wings from the smoker and let them rest for 5 minutes before serving to allow the juices to redistribute.

Exquisite in every bite, these wings boast a crispy exterior giving way to succulent, flavorful meat. Serve them atop a bed of jasmine rice or alongside a crisp, refreshing slaw to balance the smoky richness.

Dry Rub Hickory Smoked Chicken Wings

Elevate your culinary repertoire with these Dry Rub Hickory Smoked Chicken Wings, a dish that marries the robust flavors of hickory smoke with the subtle heat of a carefully crafted dry rub. Perfect for those who appreciate the art of smoking, these wings promise a smoky, savory experience that’s both refined and deeply satisfying.

Ingredients

• Chicken wings – 2 lbs
• Hickory wood chips – 2 cups
• Paprika – 2 tbsp
• Garlic powder – 1 tbsp
• Salt – 1 tsp
• Black pepper – 1 tsp

Instructions

1. Preheat your smoker to 225°F, ensuring it’s ready for a slow and steady cook.
2. Soak the hickory wood chips in water for 30 minutes to ensure they smoke properly without burning too quickly.
3. In a small bowl, mix together the paprika, garlic powder, salt, and black pepper to create your dry rub.
4. Pat the chicken wings dry with paper towels to ensure the rub adheres well.
5. Evenly coat the wings with the dry rub, covering all surfaces for maximum flavor.
6. Place the wings in the smoker, arranging them so they’re not touching for even smoke circulation.
7. Add the soaked hickory wood chips to the smoker’s chip tray to start the smoking process.
8. Smoke the wings for 2 hours, maintaining a consistent temperature of 225°F for tender, juicy results.
9. Check the wings after 1.5 hours for doneness; they should have an internal temperature of 165°F.
10. Remove the wings from the smoker and let them rest for 5 minutes before serving to lock in the juices.

Vibrant with a smoky aroma and a crispy exterior giving way to succulent meat, these wings are a testament to the magic of low and slow cooking. Serve them atop a rustic wooden board with a side of cool, creamy blue cheese dressing to balance the heat, or alongside a crisp, hoppy beer for a truly elevated backyard feast.

Conclusion

Great flavors await in these 12 hickory smoked chicken wings recipes, perfect for any gathering or cozy night in. We’ve rounded up a variety of tastes to suit every palate. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!