Crispy Smoked Chicken Wings on the Ninja FlexFlame

Never have boring soggy chicken wings again. This recipe is the best technique for making crispy smoked chicken wings on the Ninja FlexFlame.

The problem with smoked chicken wings

The problem with smoked chicken wings is that most of the time the skin is really soft and even sometimes rubbery.

The sure fire way to get crispy skin is to fry the wings. That adds calories and extra steps and doesn’t give you smoky flavor.

You can smoke and then fry the wings, but again extra steps.

I have found the best way to get crispy smoked chicken wings is to cook them on the Ninja FlexFlame at high indirect heat with added Woodfire flavor.

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Ingredients

• Chicken Wings: I like using separated flats and drummettes, but you can follow this recipe with whole wings too.
• Duck Fat Spray: Using this reduces the calories but adds great flavor and helps create crispy skin.
• Girls Can Grill Chicken Rub: This is awesome on wings. It has kosher salt, black pepper, garlic powder, onion powder, paprika, herbs and spices and lemon zest.

Substitutions: Instead of duck fat spray, you can also use a tablespoon or so of your favorite cooking oil, like olive oil, avocado oil or canola oil. 

See the full recipe card above for servings and a full list of ingredients.

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How to smoke crispy wings on the Ninja FlexFlame

For this smoked chicken wing recipe, we’re going to use the Roast/Bake setting. With this setting, the front and back burners are on and the center burner is turned off.

You want to cook the wings over that section that is turned off so you get indirect heat. That section of the smoker can hold about 24 wings. If you want to cook more wings, use the upper rack upgrade.

1. STEP ONE: Place your wings in a large bowl. If they feel damp, pat them dry with a paper towel. Spray with a bit of duck fat spray or toss with 1 tablespoon of vegetable oil. Season with 2-3 tablespoons of dry rub.

PRO TIP: For even more flavor, season the wings and let them rest overnight in the refrigerator to dry brine.

2. STEP TWO: Ignite the burners. Set the FlexFlame to Roast/Bake and the temperature to 375F. Add wood pellets and push the Woodfire Technology button.

3. STEP THREE: Place the wings over the center section skin side down. Make sure they’re in a single layer. Close the lid and smoke for 25 minutes.

4. STEP FOUR: For more smoke flavor, add another scoop of pellets to the pellet box. Then, flip the wings over. Cook for another 10-12 minutes.

PRO TIP: Wings are safely cooked through when they reach an internal temperature of 165F degrees. I do not like wings that feel slimy on the inside, so I cook mine to 205F degrees. If you like wings that are more moist, you can pull them at a lower temperature. 

I use a Thermapen ONE digital meat thermometer to test the temperature. Insert it in through the end toward the center. Try not to touch the bone. 

5. STEP FIVE: Remove the wings from the grill and transfer them onto a baking sheet. Keep them in a single layer and let them cool for about 5 minutes. If you stack them right away, the heat will steam the bottom wings and the moisture will make them soggy.

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How to serve smoked crispy wings

After about 5 minutes, transfer the party wings to a presentation platter. Serve with a small bowl of ranch or blue cheese dressing and a side of celery sticks or carrot sticks.

If you like sauced wings, give them a toss in your favorite sauce. There are so many variations.

For buffalo wings, mix Franks Hot Sauce and a few tablespoons of butter. For lemon pepper wings, mix lemon pepper seasoning with melted butter. Or just use your favorite BBQ sauce.

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Storage

Smoked wings leftovers can be stored in the fridge in an airtight container for 3-5 days. Reheat them in an air fryer to bring the crisp back. They can also be frozen for 4-6 months.

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