Smoked Chicken Wings: Crispy, Juicy, and Rubbed Just Right
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Let’s be honest — wings are the universal language of BBQ.
And when you smoke ‘em low and slow, finish ‘em hot and fast, and season them with Rub Yer Meat… you’re not just making wings.
You’re making memories. Finger-lickin’, crispy-skinned, meat-sweatin’ memories.
Here’s how to take your chicken wings from backyard basic to full-blown BBQ legend.
What You’ll Need
- Bone-in, skin-on chicken wings (flats, drums, or a glorious mix)
- Rub Yer Meat BBQ Rub
- Charcoal grill (we used a Weber)
- A couple chunks of wood for smokin’
- Meat thermometer (trust us, it matters)
Step-by-Step: Wings Worth Rubbin’
1. Start with the Right Wings
Bone-in. Skin-on. Don’t overthink it.
If it looks like a chicken nugget, you’ve already taken a wrong turn.
2. Rub Yer Meat (or in this case, your wings)
Toss your wings in a bowl and give them a generous rubdown with Rub Yer Meat.
Don’t hold back. Every wing deserves full flavor coverage.
No sad bites.
3. Fire Up Your Charcoal
Get your charcoal going and dump it right into the center of your grill.
We’re running a two-zone setup here — indirect heat first, then direct heat to finish.
Toss a couple chunks of your favorite smoking wood on the coals for bonus flavor.
4. Arrange Your Wings Like a Pro
Place the wings in a circle around the outer edge of your grill — away from the fire.
Let ‘em smoke gently at around 250°F until the internal temp hits about 140°F.
This is where the magic starts.
5. Crank Up the Heat
Once your wings hit 140°, move them directly over the hot coals.
Let that skin crisp up. Let that fat render.
This is how you get that beautiful bite-through snap without frying.
You’re shooting for a final internal temp of at least 165°F, but don’t be afraid to go a little higher — dark meat can handle the heat, and the flavor payoff is real.
6. Serve ‘Em Hot and Proud
Once the skin is crispy and the meat is juicy, pull ‘em off the grill and get ready for compliments.
No sauce needed. Seriously. The rub did all the heavy lifting.
Just serve, snack, and maybe guard the plate from wandering hands.
These wings are simple, smoky, and loaded with flavor — just the way they should be.
And with Rub Yer Meat, you don’t need to drown your wings in sauce to make them stand out.
Rub it. Smoke it. Flip it. Crisp it. Eat it.
Then try not to eat the entire batch before anyone else shows up.
👉 Got your own wing tips? Or a killer game day variation? Tag us @RubYerMeat and show us how you get your smoke on.