Chicken Wings on a Drum Smoker

Chicken wings on a drum smoker turn out crispy on the outside, juicy on the inside and packed with smoky flavor.

The key is cooking them hot and fast at 375-400F, which helps render the skin while keeping the meat tender. This method works great on drum smokers like a Hunsaker or Gateway and delivers wings that are delicious plain or tossed in sauce.

Chicken wings cook differently on different types of smokers. This recipe provides the best way to cook wings on a drum smoker like a Hunsaker or Gateway. If you have a different type of grill, follow one of the below methods.

What you’ll need

• Chicken Wings: Save money by buying whole wings and cutting them into party wings.
• Oil: Avocado oil, olive oil or canola oil all work great.
• Dry Rub Seasoning: Try my signature chicken wing dry rub, your favorite poultry seasoning, my Girls Can Grill Chicken Rub or a dry rub that complements the final flavor profile you want for your wings.
• Sauce: If you like your wings naked, you won’t need any sauce. But if you like saucy wings, choose your favorite hot wings sauce, BBQ sauce or your favorite sauce flavor.

PRO TIP: Plan to use about 2 teaspoons of oil and 1 tablespoon of seasoning for every pound of chicken wings you're cooking. 

See the full recipe card above for servings and a full list of ingredients.

How to cook chicken wings on a drum smoker

Step 1: Season

Place your wings in a large bowl. Drizzle with oil and season with rub. Toss to coat. Keep in the refrigerator until your smoker is ready.

Step 2: Preheat Smoker

For wings, I enjoy the flavor of Cowboy Hardwood Briquets. You only need an 8-pound bag. Add the charcoal to your drum smoker basket. Add a couple of fire starters. Light them and place the basket into the smoker.

PRO TIP: If you're cooking on a Hunsaker Smoker, don't use the Vortex. We want the grill to be ripping hot. 

Open the top and bottom (or side) vents all the way. On a Hunsaker, adjust the bottom vent to open. You want the grill to heat to 375-400F degrees.

As the temperature rises, start to close down the top exhaust vent to steady things out.

Step 3: Smoke

Once the smoker is preheated and running clean smoke, dump the wings on the grill grate in a single layer. Smoke for about 20 minutes.

PRO TIP: The grill temperature will drop slightly once you add the cold meat. That's okay. It'll get back up to temp soon. 

Step 4: Flip

After the wings have been smoking for about 20 minutes, flip them over. Work fast. You don’t want to leave the lid open too long because it will cause your temp to spike.

Step 5: Finish

Finish cooking the wings for another 10-20 minutes. I like my wings at an internal temperature of 195-205F.

How to serve chicken wings smoked on a drum smoker

Remove the wings from the smoker. As they start to cool, the skins will start to crisp up. You can serve them naked or toss with buffalo sauce or barbecue sauce.

Serve on a platter with carrot sticks, celery and a selection of dipping sauces like ranch dressing and blue cheese dressing. If you sauced the wings, add a side of that sauce for people who want more.

Storage

Chicken wings are best enjoyed right away because over time the skin will lose crispiness. If you do have leftovers, store them in an airtight container in the refrigerator for 3-4 days.

Reheat them in the microwave or an air fryer. You can also freeze cooked chicken wings for up to 4 months, but they won’t be as tasty reheated.