< img height="1" width="1" style="display:none;" alt="" src="https://ct.pinterest.com/v3/?event=init&tid=2612796620445&pd[em]=&noscript=1" /> Smoked Party Wings – JoyOuce

Smoked Party Wings

Smoked Party WingsPicture from America's Test Kitchen Publisher

Indulge your taste buds in a symphony of flavors with these delectable Smoked Party Wings. Succulent chicken wings are enveloped in a tantalizing blend of hot sauce, Italian dressing, Worcestershire sauce, and soy sauce, creating an irresistible sweet, savory, and slightly spicy explosion. Gently smoked to perfection, these wings emerge with a smoky aroma that will entice even the most discerning palates. The meat is cooked to tender perfection, retaining its juicy essence while absorbing the rich flavors of the marinade. Each bite is a culinary adventure, leaving you craving more. Whether served as a game-day snack or a party centerpiece, these Smoked Party Wings are guaranteed to be a crowd-pleaser.

Prep Time Cook Time Servings
20 mins 2 h 15 mins 6-8


  • 12 lb frozen chicken wings
  • 2 cups hot sauce
  • 16 oz Italian dressing
  • ½ cup Worcestershire sauce
  • ½ cup soy sauce
  • 2 oz Killer Hogs The AP Rub
  • 2 oz Killer Hogs The BBQ Rub


  1. Smoker or grill
  2. Meat thermometer
  3. Large zip-top bag
  4. Mixing bowl
  5. Cooking rack


1. Thaw the wings:

Place the frozen chicken wings in the refrigerator to thaw for 24 hours.

2. Make the marinade:

In a large mixing bowl, combine the hot sauce, Italian dressing, Worcestershire sauce, and soy sauce.

3. Marinate the wings

Place the thawed chicken wings in a large zip-top bag. Pour the marinade over the wings and close the bag, squeezing out as much air as possible. Marinate the wings in the refrigerator for at least 3 hours, or overnight.

4. Preheat the smoker

Preheat your smoker or grill for indirect cooking to 275 ℉. Use hickory and cherry wood for smoke flavor.

5. Pat the wings dry

Remove the wings from the marinade and pat them dry with paper towels.

6. Apply the rub

In a small bowl, combine the Killer Hogs The AP Rub and Killer Hogs The BBQ Rub. Season each side of the wings with the rub.

7. Smoke the wings

Place the wings on a cooking rack and place the rack in the smoker. Smoke the wings for 2 hours, or until the internal temperature of the wings reaches 165 ℉.

8. Check the temperature

Use a meat thermometer to check the internal temperature of the wings. The internal temperature should reach 165 ℉.

9. Crisp the skin (optional)

If you want crispier skin, increase the smoker temperature to 350 ℉ and smoke the wings for an additional 10-15 mins, or until the skin is crispy.

10. Serve

Remove the wings from the smoker and let them rest for 5 mins before serving.


1. For extra smoky flavor, soak the wood chips in water for 30 mins before adding them to the smoker.
2. If you don't have a meat thermometer, you can check the doneness of the wings by piercing them with a skewer. The juices should run clear, with no pinkness remaining.
3. Serve the wings with your favorite dipping sauce, such as blue cheese dressing, ranch dressing, or barbecue sauce.

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