Smoked Chicken Wings with Frank’s Red Hot: The Ultimate Flavor Combo
Smoky, spicy, and totally addictive, smoked chicken wings tossed in Frank’s Red Hot make any occasion feel like a bona fide party. I’ve served these wings at game days, backyard barbecues, family gatherings, and every informal hangout you can imagine. They don’t last long! The smoking process draws out an incredible depth of flavor, while Frank’s Red Hot brings in that classic tangy kick everyone loves.
What’s awesome about this method is that it feels really approachable, no matter if you’re just learning to use your smoker or already love firing it up every weekend. The prep work is mostly hands-off, and you don’t need any special grilling secrets. Just give the wings a good seasoning, smoke them low and slow, and finish with a generous toss in Frank’s Red Hot for the perfect spicy zing. The result? Juicy, golden wings with crispy edges that seriously take your wing game up a notch.
What Makes Smoked Frank’s Red Hot Wings a Winner?
- No special gear required. You can use a simple charcoal, pellet, or even a gas grill with a smoker box—any of these work great.
- Full smoky flavor. Smoking the wings brings something you just can’t get from oven or fryer cooking.
- Perfect balance of heat and tang. Frank’s Red Hot offers vinegar notes and just the right spark of spice.
- Crispy outside, juicy inside. Smoking dries the skin just enough for big crunch, while the meat stays super tender.
- Great for crowds. Easy to make a bunch and the wings always keep people coming back for more.
It’s all about simplifying things without skimping on flavor. Whether you’re cooking for a crowd or just looking for a special treat, these wings hit all the right notes.
Ingredients for Smoked Wings with Frank’s Red Hot
Everything you’ll need is easy to track down:
- 3–4 pounds chicken wings, split into flats and drumettes (or keep whole if you like)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika for an extra smoky flavor
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, if you want more kick)
- 1 cup Frank’s Red Hot Original Sauce
- 2 tablespoons unsalted butter (for tossing the wings)
- Wood chips or wood chunks for smoking (hickory or apple work especially well)
Optional: Add a touch of honey or brown sugar if you like a sweet-spicy vibe!
How to Smoke Chicken Wings Step by Step
1. Prep the Wings
Pat the wings dry with paper towels, making sure to remove as much moisture as possible for crispy skin. Drizzle with olive oil, then coat evenly with salt, pepper, garlic powder, smoked paprika, onion powder, and optional cayenne. Use your hands or tongs for thorough mixing. Let them rest at room temp while you fire up your grill or smoker.
2. Fire Up the Smoker or Grill
Preheat your smoker to 250°F. For a charcoal or gas grill, set it up for indirect heat by pushing coals to one side or turning on only one burner and placing a disposable smoker box or foil pack of wood chips over the direct heat. Hickory and apple provide wonderful, balanced smoky flavors without overpowering the wings.
3. Smoke Those Wings
Arrange the wings in a single layer on your smoker grate, leaving space for air circulation. Cover and smoke for 1.5 to 2 hours, flipping the wings halfway through. They’re done when the skin tightens, turns crispy, and the internal temperature is between 175–185°F. Smoking at moderate heat ensures juicy meat while the skin crisps up beautifully.
4. Warm Up the Sauce
As the wings near the finish line, melt the butter in a small saucepan on low heat. Add Frank’s Red Hot, whisking to blend. Keeping this sauce warm makes it stick really well to the hot wings and ensures that rich, buttery finish found at popular wing spots.
5. Toss and Enjoy
Right when the wings come off the smoker, transfer them to a big mixing bowl. Pour the Frank’s-butter sauce over the hot wings and toss to coat everything evenly. Serve piping hot. Grab napkins—a little mess is half the fun!
Pro Tips, Variations, and Ways to Mix Things Up
- For extra crispy skin, finish wings under your oven’s broiler for two to three minutes.
- Dial down the heat by skipping the cayenne or choosing Frank’s Mild Sauce.
- Add more smoke by tossing fresh wood chips onto the coals halfway through cooking.
- Experiment with flavor! Mix Frank’s with a spoonful of honey or maple syrup for a sweet-spicy glaze, or sprinkle in a bit of fresh lemon zest for zing.
- Reheat leftovers in an airfryer to keep them crispy. They’re just as good the next day (if you have any left!).
There’s no single “right way” to make these wings your own. Try out extra toppings, mixes, or sauces to see what you like best.
Frequently Asked Questions
Q: Do I have to split the wings into flats and drums?
You don’t have to, but separating them helps with even cooking and makes them easier to eat. Whole wings work too!
Q: What if I only have a regular grill?
No problem! Set up for indirect cooking: Put your charcoal to one side, or, on a gas grill, just turn on one burner. Place soaked wood chips in a foil packet over the active heat source for great smokiness.
Q: Are there dairy-free swaps for butter in the sauce?
You can use olive oil or a plantbased margarine. The texture changes a little bit, but the flavor still shines.
Q: How do I keep the wings juicy?
Keep your heat steady at 250°F and don’t overcook. A probe thermometer helps you make sure they don’t go dry—aim for 175–185°F inside.
Perfect Pairings and Serving Ideas
I always serve these wings piled high with celery and carrot sticks, plus ranch or blue cheese dressing on the side. For drinks, a crisp beer is a classic pairing, but you can’t go wrong with lemonade, fizzy iced tea, or sparkling water. Throw in sides like cornbread, a creamy potato salad, or tangy coleslaw for a fullout feast.
Troubleshooting Your Smoked Chicken Wings
- If the wings look a little pale, blast them with high heat—either under a broiler, on a hot grill, or by turning up your smoker for a few minutes at the end.
- Too much wood smoke can overpower the flavor, so start light and add more if you want a deeper smoky taste.
- If the Frank’s sauce seems to slide off, toss the wings with the sauce while they’re still straight off the smoker and really hot. This helps the sauce stick better.
Little tweaks make a big difference, so don’t be afraid to customize as you go.
Give These Smoked Wings a Try!
If you love wings packed with flavor and a hint of smoky spice, smoked chicken wings with Frank’s Red Hot are an absolute must. They always get people talking and reaching for another, whether it’s a backyard bash or a casual family dinner. Try them out, put your own spin on the recipe, and let me know how they turned out. Here’s to enjoying every sticky, spicy, smoky bite!