Cherrywood smoked chicken wings

By Spencer Watts
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  • 2 tablespoons (30 ml) brown sugar
  • 2 tablespoons (30 ml) coarse salt
  • 1 tablespoon (15 ml) freshly ground pepper
  • 1 teaspoon (5 ml) cumin
  • 1 teaspoon (5 ml) cayenne pepper
  • 5 pounds (2.27 kg) chicken wings, assorted drumettes and wings
  • Oil, for the grill
  • Your favorite barbeque sauce (optional)


  • 2 cups cherrywood chips, half soaked in water for 1 hour
  • Smoking tube, or tinfoil for creating smoking packet


  1. In a small bowl, combine brown sugar, coarse salt, freshly ground pepper, cumin, and cayenne pepper.
  2. Pat the chicken wings dry with paper towel.
  3. Rub the chicken wings with the spice mixture.
  4. Place the rubbed wings in a casserole dish, cover with plastic wrap, and place in the fridge overnight.
  5. Drain the water from the wood chips and create a smoking pouch out of tinfoil, combining the soaked wood chips with dry wood chips.
  6. Heat one half the barbeque to 225 F (105 C).
  7. Oil the grill.
  8. Place the smoke pouch on the lit side of the barbeque with the grate removed.
  9. Place chicken wings on the unlit side of the barbeque, close the lid, and smoke for 1.5 hours, turning once.
  10. Remove the wings from the barbeque.
  11. Turn the barbeque to high 400 F (205C).
  12. Oil the grill.
  13. Grill the wings over direct heat for two minutes on each side, for crispy skin.
  14. Remove to a plate, tent with foil, and let rest for five minutes.


  1. Serve hot with a side of your favorite barbeque sauce.

Watch Watts on the Grill Fridays at 8pm ET on CTV Life Channel

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