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how long to smoke wings at 225

You’re looking at about 1½ to 2 hours at 225°F for smoked chicken wings, but the real key is cooking to internal temp, not just time.

Quick Scoop

  • At 225°F , most average-sized wings take 60–120 minutes to hit safe doneness.
  • Aim for at least 165°F internal temp in the thickest part; many pitmasters prefer 175–185°F for more tender, pull-off-the-bone wings.
  • For crispy skin, you’ll usually finish hot (on the grill or by cranking the smoker to 350–425°F for 10–20 minutes).

Simple game plan at 225°F

  1. Prep the wings
    • Pat them dry and season or rub. Dry skin helps avoid rubbery texture.
  1. Smoke low and slow
    • Run your cooker at 225°F.
    • Put wings on indirect heat and smoke about 60–90 minutes , then start checking internal temp.
 * Expect up to **2 hours** for larger wings or a crowded smoker.
  1. Check doneness by temperature
    • Use an instant-read thermometer in the thickest part away from bone.
    • Pull them from the “low and slow” phase once they’re around 155–165°F if you plan to finish hot, or 165–175°F if you’re happy with softer skin.
  1. Crisp the skin (optional but recommended)
    • Crank smoker or move wings to a grill at 350–425°F.
 * Cook another **10–20 minutes** , until skin is crisp and internal temp is **175–185°F**.

Mini FAQ

  • Q: Can I just leave them at 225°F the whole time?
    Yes, but expect closer to 1½–2 hours , and the skin may stay a bit rubbery unless your smoker runs dry and convection-heavy.
  • Q: What if my wings are huge / very small?
    • Big party wings: closer to 90–120 minutes at 225°F before the hot finish.
* Small wings/drumettes: start probing around **45–60 minutes**.
  • Q: How do I know they’re done if I don’t have a thermometer?
    Visually, the meat pulls back from the bone and juices run clear, but using a thermometer is strongly recommended for safety and consistency.

Example timeline for “perfect” 225°F wings

  • 0:00 – Wings on at 225°F, indirect heat.
  • 0:60–1:15 – Wings usually reach ~150–165°F; start checking.
  • ~1:15 – Crank to 375–400°F or move over higher heat.
  • 1:25–1:35 – Wings hit 175–185°F with nicely rendered skin; sauce or toss and serve.

Bottom note: Information gathered from public forums or data available on the internet and portrayed here.