Smoked Old Bay Chicken Wings have a light smoky flavor combined with the Old Bay Garlic & Herb flavored seasoning. They’re a simply delicious way to celebrate Dad on Father’s Day.

I am slightly addicted to my smoker. It’s fun to see what I can smoke in there. Of course, I’ve smoked mostly the normal things. You know. Ribs, brisket, more ribs, and now wings. But there’s so much more I’m thinking of smoking in there.

Some of the not normal things I’ve made are smoked eggs and smoked shrimp. Yes, they are quick to make. But they taste oh so delicious! The eggs were very interesting. I tried to boil them just enough so I could peel them. I didn’t want the eggs to be overcooked and have that gross green ring in there. But that wasn’t fun. I kept busting the eggs. Which is not appreciated right now because eggs are wicked expensive.

I want to smoke brie, duck breast, scallops, a turkey, steaks, pretty much everything I can. I want to try smoked pig shots because they look so good! And since we haven’t really tried to jalapeno popper craze, I want to try smoked jalapeno poppers, too! Because smoke flavor is so delicious and adds huge flavor to even the simplest of recipes. Especially in these wings. But I’ll get to that later.

How do you smoke wings?

I think, next to the eggs and shrimp, wings are super simple to smoke. You marinate them. That makes sure there’s delicious flavor throughout the wings. I marinated these in an Old Bay Garlic & Herb spice blend. Yes. Old Bay has some flavors and they’re delicious! I used the Lemon & Garlic blend for a lot of things. Ribs, wings, chicken thighs. It doesn’t have a huge Old Bay flavor. You can still taste a little of the Old Bay seasoning, but it’s not that prominent in this seasoning blend. And it’s become one of my favorite blends to use for chicken.

Once the wings are marinated, you take them out of the fridge to warm up a little. While they’re coming to room temp, you can prep the smoker. I made sure the temperature wasn’t more than 225F. Any more than that and the timing is thrown off enough to make them overcooked. That’s never a good thing.

When the smoker is ready and the wings are at room temperature then you smoke the wings. I smoked mine for 2 hours. The internal temperature should be about 150 to 155 F. Then I turned the heat up in the smoker and cooked them for 5 minutes on each side to get them crispier.

However, you could totally pop them into the air fryer and make them crispy that way, too. Or the fryer if you have one. Though I’m not sure if that might not take some of the smoke flavor of the wings. Just throwing that out there.

What do Smoked Old Bay Chicken Wings taste like?

Just look at that caramel color! You know they have delicious smokey flavor with that delicious color on these wings. I used a light wood to smoke the wings because I didn’t want the smoke to overpower the Old Bay seasoning. I wanted them both to work together and make these wings absolutely delicious!

And that’s exactly what they do! The Garlic & Herb Old Bay seasoning is the perfect compliment to the applewood smoke. Yes. Old Bay has a few other flavors besides their epic seafood seasoning. Their Garlic & Herb seasoning has a light Old Bay seasoning with a delicious garlic flavor.

It’s funny. The first time I used this seasoning on wings the hubs said they were so good! I tossed some wings in the Garlic & Herb Old Bay and put them in the air fryer. Let me tell you, I agreed with him. They were scrumptious! Since then, I’ve made may wings with that little can of seasoning I bought on a whim many months ago.

And when it came down to finding a delicious seasoning blend to toss the wings in before smoking them, I knew this Old Bay flavor would be perfect. And I was right! It’s light with a hint of Old Bay flavor with garlic and I think a little lemon or citrus in there? I’d have to read the ingredients to be sure, but I can’t. I’ve used it all up! Now I need to find some more because it’s a delicious go to blend for chicken, pork, and seafood!

If you have leftover wings, they’re super delicious the next day, too. I wouldn’t put them in the microwave, though. I’d reheat them in the air fryer or the oven. If you reheat them in the microwave, the smoky flavor isn’t as delicious. And the skin isn’t as crispy. Trust me. I’ve done that.

To reheat them, I’d pop them into the air fryer again for 5 to 10 minutes a side or until they’re hot enough for you. You could also reheat them in the oven, but that takes longer. And it heats up the house. Which is fine in the winter, but not so much in the summer.

What do you serve with Smoked Old Bay Chicken Wings?

I served these Smoked Old Bay Chicken Wings up with Buffalo sauce from our favorite wing place. They have a good sauce that’s not all salt. Sometimes that’s what it feels like when I have Buffalo wing sauce. My tongue wants to shrivel up likes it’s been pickled. Or like it’s been sitting on a salt lick overnight. Just not good. But their sauce has nice flavor and a good amount of spiciness to it.

And for me, I like blue cheese dressing. But for these Smoked Old Bay Chicken Wings I made a spicy ranch dressing to serve with them. There’s a Fiesta dip mix that I make into ranch dressing. It’s so good! And is the perfect amount is flavor to go with these wings. A garlic ranch would be great, too!

If you want a barbecue flavor to go with these Smoked Old Bay Chicken Wings, then try mixing some ranch or blue cheese with your favorite barbecue sauce. I know it sounds weird, but try it. It’s actually quite delicious and a great dip for these wings. Try it! You might like it.

Smoked Old Bay Chicken Wings

Cook Time: 2 hours

Additional Time: 2 hours

Total Time: 4 hours

Smoked Old Bay Wings have a light smoky flavor combined with the Old Bay Garlic and Herb flavored seasoning. They’re a simply delicious way to celebrate Dad on Father’s Day.

Ingredients

1 1/2 pounds chicken wings
2 tablespoons olive oil
2 tablespoons Old Bay Garlic & Herb
2 teaspoon garlic salt

Instructions

Combine the wings with the olive oil, Old Bay seasoning, and garlic salt.
Marinate in the fridge 2 hours.
Remove from the fridge 30 minutes before smoking.
Preheat smoker to 200.
Place the wings on the rack of your smoke and cook between 200 and 225 for 2 hours.
Turn the high up to high and cook the wings an additional 5 minutes per side or until crispy. Alternatively, you can put them in the air fryer or broiler for 2 to 3 minutes per side until crispy.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 420Total Fat 32gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 19gCholesterol 93mgSodium 1588mgCarbohydrates 13gFiber 1gSugar 1gProtein 20g