Poultry · smoking times
How long to smoke Chicken wings
At 275°F, plan on 1 to 2 hours in total, whatever the weight. Pull it at 165 to 195°F.
Wings are safe at 165°F, but they are better cooked a bit longer, which renders the fat and crisps the skin.
Smoking time by smoker temperature
| Smoker temp | Total time |
|---|---|
| 250°F | 1.5 to 2 hours |
| 275°F | 1 to 2 hours |
| 300°F | 1 to 1.5 hours |
These times do not scale with weight because doneness depends on the thickness of the meat.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 165 to 195°F |
| USDA safe minimum | 165°F |
| Suggested rest | 5 to 10 min |
Plan your start time
Tips for chicken wings
- USDA's minimum is 165°F. Many cooks take wings to 175 to 195°F because the extra time renders the skin; this is for texture, not safety.
- Pat the wings very dry and toss with a little baking powder (not baking soda) before smoking for crispier skin.
- A final few minutes over direct high heat crisps the skin if the smoker did not.
Best wood
Apple, Cherry, Hickory, Pecan. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.