Skip to Content

Camp Chef Smoked Wings

Today, I’m diving headfirst into the world of smoked chicken wings, and boy, do I have a finger-licking good time to share with you. We’re talking about how to make those delectable Camp Chef Smoked Wings that will leave your taste buds doing the happy dance. So, grab your apron and let’s get cooking!

camp chef smoked wings

How to Make Smoked Wings on Camp Chef

Alright, folks, let’s break this down into some easy-to-follow steps:

  1. Prep Your Wings: Start with some fresh chicken wings. You can buy and cut them whole or grab pre-cut wings from your friendly neighborhood butcher. Season them with a simple mix of salt, pepper, garlic powder, and paprika.
  2. Fire Up the Camp Chef: Get that trusty Camp Chef smoker fired up and ready to go. We’re aiming for a temperature of around 225°F (107°C). Throw in some fruitwood chips for that smoky goodness.
  3. Smoke ‘Em Low and Slow: Place your seasoned wings on the smoker grates, making sure they’re not overcrowded. We want those smoky flavors to penetrate every nook and cranny. Smoke those bad boys for about 2.5 to 3 hours.
  4. Check the Temp: Use a meat thermometer to make sure your wings have reached an internal temperature of 165°F (74°C). That’s the magic number for safely cooked chicken.
  5. Crank Up the Heat: Here’s where the magic happens. Fire up your Camp Chef to high heat (around 400°F/204°C) and let those wings crisp up for about 5-10 minutes. Keep an eye on ’em, and flip ’em around for that golden, crispy skin.
  6. The Grand Finale: Plate ’em up, and you’re good to go! But don’t forget about the rubs and sauces – that’s where the real flavor party’s at.

Dry Rubs

Now, let’s talk about those flavor-packed dry rubs. You can’t go wrong with a classic combo of paprika, garlic powder, onion powder, and a dash of cayenne for some heat. Want something smokier? Try a mix of smoked paprika, brown sugar, and a pinch of cumin. Remember, the rub should reflect your personality, so don’t be afraid to experiment!

camp chef chicken wings

How to Get Crispy Skin

Crispiness is the name of the game when it comes to wings. So, after the smoky infusion, crank up the heat on your Camp Chef and give ’em a quick sizzle. That’s the secret to achieving that perfect crunch while keeping the meat tender and juicy.

Classic Buffalo-Style Sauce: Serve with Sauce on the Side

Ah, the classic buffalo sauce – a spicy, tangy masterpiece! Whip up a batch with some melted butter, hot sauce, a dash of vinegar, and a sprinkle of garlic powder. Don’t forget the blue cheese dressing for dipping! And serving the sauce on the side? It’s all about preserving that crispy wing goodness. No soggy wings here, folks!

What to Serve

Now, let’s talk sides. These wings are so good; they deserve some awesome companions. How about some celery sticks and carrot sticks with ranch dressing? Or maybe some homemade coleslaw for that refreshing crunch? The possibilities are endless, my friends.

How to Reheat

Got leftovers? No problemo! Preheat your oven to 350°F (177°C), pop those wings on a baking sheet, and reheat for about 10-15 minutes. They’ll taste almost as good as fresh from the smoker.

camp chef wings

So, there you have it – the ultimate guide to making mouthwatering Camp Chef Smoked Wings. It’s all about the low and slow smoke, the crispy finish, and the finger-licking sauces. I hope you give this recipe a whirl and share it with your wing-loving buddies. And hey, if you’ve got some epic wing tales or secret sauce recipes, drop ’em in the comments below. I’d love to hear from you!

Thanks for joining me on this flavor-packed journey, and remember, when it comes to cooking, there’s no rule that can’t be bent or broken. Happy smoking, folks!

Camp Chef Smoked Wings

Satisfy your cravings with our irresistible Camp Chef smoked wings recipe - juicy, tender, and bursting with smoky goodness. Try it now!

Course Main Course
Prep Time 15 minutes
Cook Time 3 hours
Servings 4


  • 2.5 pounds of chicken wings

For the Dry Rub:

  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon salt
  • 1 teaspoon black pepper

For the Buffalo Sauce:

  • 1/2 cup unsalted butter
  • 1/2 cup hot sauce Frank's RedHot works great
  • 1 teaspoon white vinegar
  • 1/2 teaspoon garlic powder

For Dipping (Optional):

  • Blue cheese dressing


Preparing the Dry Rub

  1. In a small bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix them well to create your dry rub.

Prepping the Wings

  1. If your chicken wings are whole, cut them into drumettes and flats. Discard the wingtips.
  2. Pat the wings dry with paper towels to remove excess moisture. This step helps in achieving crispy skin.
  3. Sprinkle the dry rub generously over the wings. Make sure they're well coated. You can use a large bowl for this or do it right on a baking sheet.

Firing Up the Camp Chef

  1. Fire up your Camp Chef smoker to a temperature of approximately 225°F (107°C). Use hardwood chips (apple, cherry, or hickory) for that delightful smoky flavor.
  2. While the smoker is heating up, let the wings sit for about 10-15 minutes. This allows the flavors of the rub to meld with the chicken.

Smoking the Wings

  1. Once the smoker is ready, place the wings on the grates. Make sure they're not overcrowded to allow for proper smoke circulation.
  2. Smoke the wings for about 2.5 to 3 hours. Maintain a consistent temperature throughout the smoking process.
  3. Check the internal temperature of the wings using a meat thermometer. They should reach 165°F (74°C) to ensure they're safely cooked.

Cranking Up the Heat

  1. Time to get that crispy finish! Preheat your Camp Chef to high heat, around 400°F (204°C).
  2. Place the smoked wings back on the grates and let them sizzle for about 5-10 minutes. Keep a close eye on them and flip them around to ensure even crisping.

Preparing the Buffalo Sauce

  1. While the wings are crisping up, let's whip up that classic buffalo sauce. In a saucepan, melt the unsalted butter over low heat.
  2. Stir in the hot sauce, white vinegar, and garlic powder. Mix until everything is well combined.

Plating and Serving

  1. Plate those golden, crispy wings on a platter, and pour the buffalo sauce evenly over them. You can also serve the sauce on the side for dipping if you prefer.
Recipe Rating