Name: Sticky Smoked BBQ Chicken Wings
Summary: Juicy chicken wings smoked low and slow, then tossed in a glossy homemade BBQ glaze. Fall-off-the-bone tender with the perfect sticky finish that keeps everyone reaching for more.
Equipment
- 1 Large mixing bowl
- 1 | Ceramic or charcoal grill | for indirect heat
- 1 | Tongs | for flipping
- 1 | Saucepan |
- 1 | Whisk |
- 1 | Instant-read thermometer |
Ingredients
- 3 | lbs | chicken wings |
- 2 | tbsp | neutral oil |
- 2 | tbsp | smoked paprika |
- 1 | tbsp | garlic powder |
- 1 | tbsp | onion powder |
- 1 | tsp | cayenne pepper |
- 1 | tsp | salt |
- 1 | tsp | black pepper |
- ½ | cup | ketchup |
- 2 | tbsp | apple cider vinegar |
- 1 | tbsp | mustard powder |
- 1 | tsp | red chili flakes |
- 2 | tbsp | brown sugar |
- 1 | tbsp | Worcestershire sauce |
Instructions
- Pat chicken wings dry and toss with oil in a large bowl.
- Add smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper; mix until evenly coated.
- Preheat grill to 350°F for indirect heat.
- Arrange wings in a single layer on the grates.
- Close lid and cook 25 minutes, then flip.
- Meanwhile, whisk ketchup, vinegar, mustard powder, chili flakes, brown sugar, and Worcestershire in a saucepan over medium heat until thickened.
- Continue cooking wings another 15–20 minutes until internal temperature reaches 175°F.
- Transfer wings to a clean bowl, pour sauce over, and toss until fully coated.
- Tip: Keep the grill lid closed as much as possible to maintain steady temperature and smoke.
- Tip: Toss the wings while they are still hot so the glaze clings better.
Notes
tore leftovers in an airtight container in the fridge up to 3 days.
Reheat in a 350°F oven for 10–12 minutes, then re-toss with extra warm sauce if desired.
For milder heat, reduce or omit the cayenne and chili flakes.
Reheat in a 350°F oven for 10–12 minutes, then re-toss with extra warm sauce if desired.
For milder heat, reduce or omit the cayenne and chili flakes.