Applewood Smoked Wings Recipe

1h 15m
1h 45m

These Applewood Smoked Chicken Wings are for people who want their BBQ wings with a hint of sweet and some mild heat. Although Carolina mustard-based BBQ sauce is traditionally served on smoked pork, it is also fantastic on chicken. The flavour that comes across is smoky, savoury and a little spicy.

We smoked these wings on the Rambler over indirect heat with charcoal and smoking wood on the left side near the vents and a water pan on the right side of the grate.


Chicken Wings

1.4 kg fresh chicken wings (22-24 wings)
2 tablespoons high-temp cooking oil
2½ tablespoons BBQ rub
2 small applewood splits

Golden Mustard Sauce

¼ cup yellow mustard
¼ cup apple cider vinegar
¼ cup brown sugar
2 tablespoons honey
1½ teaspoons chilli powder
¾ teaspoon kosher salt
½ teaspoon pepper
½ teaspoon cayenne
¼ teaspoon granulated garlic


  1. Preheat the smoker to 135-150°C. Place a water pan in the smoker and preheat the wood splits.
    HOT TIPUsing a water pan to add moisture to the smoke chamber is optional and can increase condensation under the smoker lid. Adding spices, beer or wine to the water pan can be used to infuse an added layer of flavour into your food.
  2. Divide the wings into flappers and drumettes, discarding the wing tips. Lightly coat all pieces with cooking oil. Season on all sides with BBQ rub. Rest the wings uncovered in the refrigerator for 1 hour to dry the surface and create a crispy crust.
    HOT TIPHigh-temp cooking oil is oil that has a high smoke point, the temperature at which the oil starts to smoke. Peanut, canola and avocado oil are high-temp cooking oils.
  3. Mix mustard, vinegar, brown sugar, honey, chilli powder, salt, pepper, cayenne and garlic together in a small saucepan over medium-low heat. Whisk until combined, 3 to 5 minutes. Remove from heat. The sauce can be refrigerated for up to a week before using.
  4. Move preheated wood splits to the fire 10-15 minutes before you’re ready to smoke.
  5. Then place wings in the smoker and smoke for 45 minutes.
  6. Flip the wings and smoke until they reach an internal temperature of 80°C, about 45 more minutes.
  7. Lightly dab about ¼ cup of golden mustard sauce onto wings. Return wings to the smoker to set the sauce onto the wings, about 10-15 minutes.
  8. Remove from smoker and serve with extra sauce on the side.

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