Slow-Smoked Southern BBQ Chicken Wings

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Tender chicken wings smoked low and slow, finished with a tangy barbecue glaze perfect for game day or casual gatherings. This Southern American-inspired grilling recipe, ready in about 160 minutes, pairs chicken wings, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, split at the joint chicken wings
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp brown sugar
• 1/4 cup apple cider vinegar
• 1/2 cup ketchup
• 2 tbsp honey
• 1 tbsp Worcestershire sauce
• 1/4 tsp optional chili flakes
• 1 cup, hickory or applewood wood chips for smoking

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Instructions

1. Step 1: In a large bowl, combine 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp brown sugar. Toss 2 lbs chicken wings in this dry rub until evenly coated. Let rest at room temperature for 20 minutes.
2. Step 2: Prepare your smoker or grill for indirect heat at 225°F and add 1 cup wood chips (hickory or applewood) for smoke.
3. Step 3: Place the wings on the smoker rack and smoke for 1 hour 45 minutes to 2 hours until the internal temperature reaches 165°F and skin is firm.
4. Step 4: While wings smoke, combine 1/4 cup apple cider vinegar, 1/2 cup ketchup, 2 tbsp honey, 1 tbsp Worcestershire sauce, and 1/4 tsp chili flakes in a small saucepan. Simmer over medium heat for 8-10 minutes until thickened and glossy.
5. Step 5: Remove wings from smoker and brush generously with the barbecue glaze. Place wings back on the smoker or grill over direct heat for 5-7 minutes per side to caramelize the glaze, watching carefully to avoid burning.
6. Step 6: Serve wings hot garnished with extra sauce if desired.