Smoked Chicken Wings: Internal Temp and How to Get Crispy Skin

Wings disappoint new smoker owners when low-and-slow smoke leaves the skin soft and rubbery. Cook them hotter to crisp the skin.

How to avoid rubbery skin

Chicken is safe at 165°F internal, and wings hit that number quickly since they are small and thin. After they reach that safe temperature, low heat can still leave the skin rubbery. Chicken skin needs high, dry heat to render its fat and crisp; a steady low-and-slow smoker temperature often does not get it hot enough.

Cooking a bigger bird instead? The whole chicken guide and the smoked turkey guide cover the longer cook and the higher pit those cuts want.

The two-stage method

Start wings on the smoker around 225°F until they pick up good color and smoke flavor, generally an hour and a half to two hours. Then move them to high heat, on the same cooker if it can climb that high, on a grill, or under a broiler, until the skin crisps and the internal temperature reads 175°F. That final blast of heat is what a slow smoke alone cannot deliver.

Other ways to help the skin

• Dry the skin before it goes on the smoker. Pat wings fully dry with paper towels; surface moisture is the enemy of crisp skin.
• A baking powder dry rub helps. A small amount of baking powder in the rub raises the skin’s surface pH and promotes better browning and crisping.
• Use a wire rack, not a solid pan. Air needs to reach all sides of the wing for the skin to crisp evenly.
• Do not sauce before crisping. Toss wings in sauce after they come off the heat, not before, or the sauce will steam the skin instead of letting it stay crisp.

Wood and timing

Cherry or pecan are the classic wing woods, mild enough not to overpower a quick cook. Total time runs about 2 to 2.5 hours including both stages. See the best wood for smoking guide for the reasoning behind mild woods on poultry, and scale a rub to your batch with the rub calculator.