Recipe by Eli Berman

“Doc’s BBQ” Smoked Wings

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Meat Meat
Easy Easy
5 Servings

No Allergens specified

From the “Real Southern Comfort” kosher competition BBQ team   You can use any smoker set-up you are comfortable with. I used a pellet smoker but have made these on an offset and a gravity feed smoker. You can use Weber Smokey Mountain, a charcoal grill snake method, an electric or gas smoker or even a smoker chip box on your gas grill. These are foolproof and delicious.   I used hickory and cherry pellets mixed in a 1:1 ratio, but you choose your favorite flavors.


Special Equipment

  • cooling rack

  • smoker

Doc’s BBQ Smoked Wings

  • 1/2 cup All-Purpose Rub (recipe follows)

  • 48 wings (I used whole wings, but you can separate them if you like)

All-Purpose Rub

  • 1 cup kosher salt (non-iodized)

  • 3/4 cup black pepper

  • 1/2 cup garlic powder

  • 1/4 cup onion powder


Prepare the All-Purpose Rub


Combine all ingredients.


This my go-to base rub for brisket, ribs, and chicken, so I make a large amount each time. You will only need half a cup for the wings.

Prepare Doc’s BBQ Smoked Wings


Place wings in a single layer on a cooling rack set in a cookie sheet.


Season both sides generously with the AP rub (don’t be afraid to season them).


Place in the fridge for two hours uncovered (this dries the skin and lets the wings crisp up on the smoker). Let come to room temperature (takes 30 to 45 minutes).


Get your smoker up to 275 degrees Fahrenheit while the wings are setting on the counter.


Place the wings in the smoker and flip every 30 minutes until done. Mine took two hours and 10 minutes to reach an internal temperature of 170 degrees Fahrenheit and have good fat rendering.


Remember, an internal temperature of 165 degrees Fahrenheit is the minimum, but wings can tolerate up to 190 degrees, if needed, to get the color and fat rendering you want. Now, pull up a chair and get to eaten’…enjoy!!  

“Doc’s BBQ” Smoked Wings

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