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picking up a smoked chicken wing with tongs
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Smoked Wings

Parmesan Garlic Smoked Chicken Wings are packed with flavor and take just 45 minutes to make using fresh or frozen wings and a handful of simple ingredients!
Course Appetizer or main
Cuisine American
Keyword smoked chicken wings recipe, Smoked wings, Smoking chicken wings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 wings
Calories 47kcal
Author Isabel Laessig

Equipment

  • Pellet smoker
  • Cooling Rack
  • Basting brush
  • Bowl or Dish for Tossing in Sauce

Ingredients

Smoked Chicken Wings

  • 2 dozen Chicken Wings or Frozen Wings
  • 1 teaspoon Pepper
  • 1 teaspoon Salt

Parmesan Garlic Sauce

  • 1 stick Salted Butter melted (½ cup)
  • ⅔ cup Grated Parmesan Cheese
  • 1 Tablespoon Fresh Parsley minced
  • 1 teaspoon Pepper
  • ½ teaspoon Salt
  • 1 teaspoon Granulated Garlic

Instructions

  • Preheat smoker to 375℉. While it heats, combine pepper, salt, and granulated garlic in a small dish and mix together.
    1 teaspoon Pepper, 1 teaspoon Salt, 1 teaspoon Granulated Garlic
    seasoning for garlic parmesan wings in a bowl
  • Arrange chicken wings on a cooling rack or other smoker-friendly rack. Evenly sprinkle the seasoning mixture over the wings.
    2 dozen Chicken Wings
    sprinkling seasoning over chicken wings
  • Once the smoker is ready, place the wings inside and close the lid.
    chicken wings in the smoker
  • Combine melted butter with grated Parmesan cheese, fresh parsley, granulated garlic, salt, and pepper to form your Parmesan Garlic Sauce.
    1 stick Salted Butter, ⅔ cup Grated Parmesan Cheese, 1 Tablespoon Fresh Parsley, 1 teaspoon Pepper, ½ teaspoon Salt
    garlic parmesan sauce in a bowl
  • After the wings cook for 15 minutes, pour half the sauce in a separate bowl, then use a basting brush to coat them with a layer of sauce. Reserve the rest of the sauce and discard the leftover sauce used to baste the chicken.
    brushing wings with garlic parmesan sauce in the smoker
  • Once the wings are coated with sauce, raise the temperature of the smoker to 425℉ and place them back inside. Cook wings for another 15 minutes.
    garlic parmesan wings in the smoker
  • Remove from the smoker and toss the wings in the reserved sauce. Garnish with additional parsley and Parmesan if preferred, and enjoy!
    lifting a chicken wing from a stack of garlic parmesan chicken wings

Notes

    • If the Parmesan Garlic Sauce thickens while you wait for the wings, add it to the microwave for a few seconds and stir.
    • You can use any fruit-based pellets for smoking wings. I used hickory.
    • You can use frozen wings, but thaw them first. Do not smoke from frozen.
    • Taste and adjust the sauce to your liking before brushing it over the wings.
    • For crispy skin, coat the wings in cornstarch before seasoning.
    • Make sure to separate the sauce into two bowls! The bowl used to brush on the wings will be contaminated with raw chicken, so it's very important to discard this sauce and only use the other bowl for tossing the finished wings. 

Nutrition

Serving: 1chicken wing | Calories: 47kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 224mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 157IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 0.05mg