Smoked Chicken Wings

Smoked wings seasoned tossed with the Big Green Egg Habanero hot sauce.

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  • 3 dozen chicken wings
  • Big Green Egg Sweet & Smoky or Savory Pecan Seasoning
  • Big Green Egg Habanero Hot Sauce


Set the EGG for indirect cooking with the convEGGtor and a disposable drip pan at 225°F/107°C.

Rub 3 dozen wings liberally with Sweet & Smoky or Savory Pecan Seasoning. Smoke the wings, turning occasionally, for 1 1/2 to 2 hours or until the internal temperature reaches 165°F/74°C or higher.

Toss the wings in the Big Green Egg Habanero hot sauce.

6 thoughts on “Smoked Chicken Wings”

  1. Jim Ganther, BBQ Esq.

    Just did this recipe for consumption over the Bucs game (where I live) and Packers game (where I grew up). Halftime for the Packers as I type this, but they are up 27-3 and the Bucs won, PLUS this came out GREAT! May be my superstition recipe for the playoffs…

  2. After smoking I find the skin to still not be as crisp as I like it. I carefully remove the wings on the grate (or if you prefer take the wings off the grate before removing). Remove the convEGGtor and replace the grate with the wings on it (and/or replace the wings on the grate). Keep lower and upper vent barely open to keep the heat down preferably no more than 300. Watch the wings carefully and let them get a little color – no more that a few minutes, turning once.

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