Bourbon BBQ Smoked Chicken Wings

Hands down, the BEST way to cook chicken wings. Dry rubbed, smoked to perfection, basted with a bourbon bbq sauce, then charred until crispy!

Having a BBQ?  Check out my insanely easy 3-2-1 Smoked Ribs, Perfect Potato Salad, and mouthwatering (and award-winning!) Mac and Cheese.

This post is made in partnership with Traeger.  As always, my opinions are my own.

Insanely tasty chicken wing recipe, dry rubbed, then hickory smoked to perfection.  And don't forget the homemade bourbon bbq sauce! #chickenwings #wingrecipe #smoked #smoker #smokedchickenwings #bourbon #bbq #crispy

Y’all.  I officially have a new obsession.  Smoking!  I’ve always watched bbq competitions in awe as the pit-masters created absolutely masterpieces of deliciousness, and never thought I could create the same quality at home.  I was wrong!

We have a Traeger wood pellet grill and OMG I’m in love.  Not only does it yield the most amazing foods, but it’s so incredibly easy to operate!

This is coming from the woman who’s never cooked a single thing on a traditional propane or charcoal grill, and wouldn’t even know how to… so you know it’s easy!

Smoked chicken wings coated with bbq sauce


  • First you’ll want to select your woodMy smoker is a wood pellet grill, so I used hickory wood pellets.  Hickory is a good all-purpose wood, but applewood, pecan or even cherry would work as well!  
  • Preheat your smoker.  All smokers are different, so consult your manual for specific directions.  On a Traeger wood pellet grill, open the lid and select the SMOKE setting and let it preheat and smoke for 5-10 minutes.
  • Pick the perfect temperature.  A lot of people smoke chicken wings at 225 F degrees, which will absolutely work.  I chose 250 F degrees as that’s what my favorite restaurant does.
  • Choose a smoking time.  Depending on the size of your wings and the smoking temperature, this can take anywhere from 2 – 3 1/2 hours.  Use a meat thermometer to check for an internal temperature of 165 F degrees to make sure the chicken wings are finished.
  • Crisp them up.  Crank up your smoker as high as it goes and really crisp and char the wings.  If you don’t like how crispy they’re getting, check out my 2 additional tips for crispy skin in the recipe notes section below.

Smoking chicken wings on pellet grill


I like to smoke my chicken wings at 250 F degrees, and how long it can take depends on how big the wings are.  My wings were pretty big, so they took 2.5 hours.  If they were on the smaller side, I think 2 hours or a little under that would have worked just fine.  The magic number you’re looking for is 165 F degrees internal temperature.  As long as the wings hit that, you’re good to go!

PRO-TIP:  If you’re going to be grilling or smoking, you’ll want to pick up an instant read meat thermometer.  They’re fairly inexpensive these days and are essential to knowing when your food is finished cooking!


Not everyone has a smoker, but you still deserve great BBQ!  It doesn’t have quite the same flavor, but here are a few tips to give your regular grilled wings a smoke-like taste.

  • Pick up a disposable (foil) loaf pan.  You’re going to make a make-shift smoker box with that pan and some aluminum foil.
  • You’ll also need some wood chips (not pellets).  These can be purchased from most home improvement stores (near where they sell the grills) and online.
  • Make sure you soak the wood chips in water for at least 30 minutes; and longer is better.
  • Turn on your grill, lighting only 1 burner, and try to set it to about 300 degrees (using the lid thermometer if you have one).
  • Add soaked wood chips to loaf pan, and top pan with a sheet of aluminum foil.  Using a knife, carefully cut 15 small slits in the foil, to allow the smoke to escape and permeate the chicken wings.
  • Place pan on the grate over the lit burner.
  • Add chicken wings to the grates where the burners are not lit.
  • Cook about 2-2/12 hours, or until internal temperature reaches 165 F degrees.

Brushing homemade bbq sauce on chicken wings

When Traeger reached out to partner with me, I was excited!  And intimidated, but I figured it was time to put on my big girl pants, because I was going to learn how to smoke!  These wings were my first introduction into the world of smoking, and literally the next day I was texting my husband about alllllll the things I was planning to smoke.  It’s a LONG list.

My inspiration for these bad-ass wings comes from a local restaurant here called Broadway Barrel House.  They have the most amazing smoked wings, that my husband and I get every single time we go there.  I knew the wings there were dry rubbed and smoked, then slathered with a bourbon bbq sauce, so I set out to attempt to replicate that.  It’s not exact, or even a copycat, just my spin on it.The bourbon bbq sauce is a little smoky, a little sweet, a little spicy, and a whole lot of amazing!

Smoked chicken wings dipped in ranch dressing

Words can’t even describe to you how incredibly delicious these wings are.  They’re incredibly smoky, with a sticky sweet/spicy glaze, and I’m telling you, you will NOT be able to just eat one!  Make these smoked chicken wings for a party and watch them disappear!



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Post originally posted in July 2018, and has been updated with additional information.

Insanely tasty chicken wing recipe, dry rubbed, then hickory smoked to perfection.  And don't forget the homemade bourbon bbq sauce! #chickenwings #wingrecipe #smoked #smoker #smokedchickenwings #bourbon #bbq #crispy

Bourbon BBQ Smoked Chicken Wings

Hands down, the BEST way to cook chicken wings. Dry rubbed, smoked to perfection, basted with a bourbon bbq sauce, then charred until crispy!
4.9 from 23 votes
Prep Time 15 mins
Cook Time 2 hrs 45 mins
Total Time 3 hrs
Servings 6 servings (as an appetizer)
Calories 631



  • 4 lbs chicken wings, patted dry
  • sweet and smoky chicken rub - (or your favorite store-bought rub)
  • 2 Tbsp vegetable oil
  • hickory wood pellets


  • 1/2 medium sweet yellow onion - , finely minced
  • 5 cloves garlic - , finely minced
  • 1/2 cup bourbon (use a good quality)
  • 1/4 cup tomato paste
  • 2 cups ketchup
  • 1/2 cup packed light brown sugar
  • 1/3 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • 2 Tbsp liquid smoke
  • 1/2 Tbsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • a few dashes of hot sauce - (optional)



  • Add a drizzle of olive oil to a saucepan over MED heat.  Add onion and garlic and cook about 5 minutes.  Add in bourbon and continue cooking about 3 minutes.
  • Add tomato paste and whisk to break it up.  Add all remaining sauce ingredients and whisk to combine.  Increase heat to MED-HIGH and bring to a boil.  Reduce heat to MED-LOW or LOW and simmer for about 15-20 minutes.
  • Pour sauce through a fine mesh sieve to strain out onion and garlic pieces if you like a smooth, glossy sauce.  Set aside and cool.  Store leftover bbq sauce in an airtight container in the refrigerator for 2-3 weeks.


  • Pat chicken wings dry with a clean paper towel.  Add wings to a large mixing bowl and toss with vegetable oil.  Add rub and massage into the wings, making sure each wing is coated.  
  • Add hickory wood pellets to hopper.  Turn on smoker, open lid and set to the SMOKE setting.  Heat on SMOKE, with the lid open, for 5-10 minutes, until very smoky.  Add chicken wings to oiled grill grates, set smoker to 250 F degrees.  Close smoker lid and smoke for 2 hours 30 minutes, or until chicken wings reach an internal temperature of 165 F degrees.  Use an instant read meat thermometer to insure accurate cooking temperatures.
  • Change smoker setting to HIGH and baste chicken wings on both sides with bourbon bbq sauce.  Cook wings for 5 minutes, then flip them over and cook 3-5 minutes on the other side.
  • Select SHUT DOWN on smoker and remove chicken wings to a foil or parchment lined plate or baking sheet.  Let rest 5-10 minutes.  Turn smoker off and unplug it.  
  • Eat wings as is, or brushed with additional bbq sauce.  Dip in blue cheese or ranch dressing and serve with celery and carrots for a traditional experience.


For extra crispy chicken wing skin, there are two options. 
  1. First, lay UNCOOKED chicken wings on a baking sheet and refrigerate, fat side up, uncovered for several hours or overnight.  This dries out the skin which allows it to crisp more.  Cook as directed. 
  2. Secondly, you can bring the cooked wings inside and blast them under a super hot broiler for a few minutes.
** Recipe developed and tested using a Traeger wood pellet grill.  If using another brand, use your discretion when it comes to settings, as they will likely not be exactly the same as mentioned here.
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!


Insanely tasty chicken wing recipe, dry rubbed, then hickory smoked to perfection.  And don't forget the homemade bourbon bbq sauce! #chickenwings #wingrecipe #smoked #smoker #smokedchickenwings #bourbon #bbq #crispy

Insanely tasty chicken wing recipe, dry rubbed, then hickory smoked to perfection.  And don't forget the homemade bourbon bbq sauce! #chickenwings #wingrecipe #smoked #smoker #smokedchickenwings #bourbon #bbq #crispy

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Recipe Rating

33 comments on “Bourbon BBQ Smoked Chicken Wings”

  1. Forgot the stars 🙂

  2. This absolutely the best homemade bbq sauce. I made it a bit more keto friendly by using same ingredients just healthier options (low sodium, brown sugar blend, etc).

  3. I made these tonight and they were AMAZING!! Great, GREAT recipe. Thank-you!

  4. Absolutely amazing!! My husband always makes smoked wings, but this time I did everything myself from start to finish with this recipe, and they turned out 10X better than any he has made. I laid them out to dry for 2-3 hours in the refrigerator like you suggested….I’ve never done that before; worth it!!!!. I made your homemade wing rub, absolutely worth it!!!!!! Then my husband told me to turn the Traeger on to 165, but I followed this recipe and smoked for 2 hours at 250, then cranked it up to glaze 5 minutes, then flip and did another 3 minutes. I had some girlfriends over, and everyone thought these were the best wings they have ever had. Thanks for the amazing recipe. I can’t wait to make these again.

  5. Honestly the best wings I’ve ever made and possibly ever had. Great job!!

  6. Wings turned out great and the sauce was a good mix of sweet and savory. I would definitely leave the onions in, but I love onions. I used a beer butt chicken rub that worked well.

  7. One word, AWESOME!

  8. This wing recipe is the bomb dot com! I used an offset smoker and kept it at a steady 250 for two hours. The wings were average size and they turned out great. I made the bbq sauce according to the directions and added a couple dashes of hot sauce (ghost pepper sauce). Awesome sauce!  

    After I smoked the wings I placed them on a cookie sheet and then slathered on the sauce. I placed the wings underneath a broiler. When they started to caramelize I flipped them to toast the backside. Then I let them rest for 10 minutes. 

    Daddy of the year award! 

  9. Awesome recipe!! Made it twice now and my family loves them!! It took some explaining to reassure my 10 and 12 year old daughters that they wouldn’t get drunk from the bourbon  in the sauce..They still aren’t 100% convinced.

  10. Sauce made the super bowl party

  11. I done these two times now on my smoker and they were a big hit both times. Definitely worth trying.

  12. Could you please send me a link for the dry rub?

  13. I’ve been smoking wings for years but one thing you might want to try. Marinate them overnight in the fridge. I’ve been using Goyo Mojo Marinade and it makes the wings really moist and more flavorful.

  14. This recipe for wings looks amazing. I am going to have to try it this weekend in my smoker as I have some friend coming over that love wings.

  15. Hi,
    I tried this recipe at home yesterday, and it turned out to be really delicious..
    Thank you so much for such a yummy recipe.
    Gonna save this and will share with others.
    Keep sharing 🙂

  16. Dude, these wings are amazing!  And the sauce is unbelievable. We jarred up the leftover sauce and plan to cook more wings very soon!  Thanks for sharing!

  17. They taste even better the next day. Will be using this recipe again both for the rub and the BBQ sauce!

  18. Thank you!!! Awesome 

  19. This is a pretty good article, Amanda. I smoke chicken often, but I was perusing the web looking for other ideas to play with, and your BBQ sauce recipe in particular is awesome. Thanks for sharing it, and your experience with the Traeger. Your’s and a few other sites seem to be very pleased with it. I would ask/recommend one thing, though-the smoking temp that you’re using seems a bit low for the chicken. I know most people assume low-and-slow is right for chicken (as it would be for pork, or if you were grilling the chicken), but usually at a low temp the chicken skin does not crisp up and stays soggy to a degree. If you smoke it at a high temp (say, 300-325), you’ll crisp up the skin. I’ve heard some people grilling it quickly for a few minutes beforehand to crisp up the skin if their smoker had trouble maintaining temp as well.

    Thanks for the recipe, happy trails!

  20. I made crispy wings in my air fryer using Hooters wing seasoning mix and I needed a sauce to go with. This sauce recipe is incredibly good! My guests raved about it. Thanks for a great recipe!

  21. Made these wings the other day and they were amaaazing. Little sweet and a little spice. Perfect. My favorite wing recipe!

  22. This is exactly how I make my wings on my Traeger Pro 34. Cooked at 250 for 2 1/2 hours and then cranked up to high. Always perfect. Mine are typically dry rubbed

  23. This was absolutely fantastically delicious!! Great looking skin on that chicken wings, nice job. Thank you so much for sharing this recipe.

  24. Yes! I love the traeger grill also! It’s great! These wings look AMAZING! I cant wait to try them! Great article!

  25. This sounds amazing! I want to dive into my screen!

  26. Mmm! This looks lip-smackingly delicious! I’ll bet it has big, bold flavor!

  27. I love trying new chicken dishes! Cannot wait to try it!

  28. I just got a Traeger grill and I am totally try this recipe! LOOKS AMAZING!

  29. You had me at bourbon 🙂 I have been on the fence about getting a smoker. I really enjoy grilling – we have a gas grill that hooks to our gas line outside, so no propane tank needed. But you’re saying that this wood pellet grill also functions as a smoker? I might have to look into it! These wings look absolutely perfect!

  30. OMG!! These are heavenly! Totally loved that you used a smoker to make them!

  31. My husband would devour these! Maybe I need to get him a Traeger!

  32. YUM! My husband would love these!