Smoked Teriyaki Chicken Wings on the Lonestar Grillz Mini

We’re not deep-frying anything today — just dry-rubbed wings, sweet sticky glaze, and crispy skin magic straight off the smoker. If you’ve never had smoked chicken wings that hit that perfect combo of bite-through skin and deep teriyaki flavor, you’re in for a treat. We fired up the Lonestar Grillz Mini Insulated Smoker and walked these wings through a simple method that always delivers.

Step-by-Step: How to Smoke Teriyaki Chicken Wings

1. Prep the Chicken

Start by rinsing your wings under cold water and laying them out on a double layer of paper towels. Then go back over the top with more paper towels and press them dry — we mean dry-dry. If you’ve ever ended up with rubbery smoked chicken skin, chances are moisture was the culprit. You want that skin tight and tacky before it hits the smoke. We also like to trim off the claw or “paddle foot” — just a little personal preference that makes them easier to eat and plate.

2. Season the Wings

Once your wings are dry and trimmed, set them on a wire cooling rack. That gives air access to both sides and helps the rub stick evenly. We used Chupacabra Cluckalicious on this cook — it’s a savory, slightly sweet rub that builds a nice crust. Be generous with it. Coat both sides and don’t be afraid to let some seasoning fall between the grates. The more surface coverage you get, the better that smoked bark will develop.

3. Smoke at 275–300°F

Now it’s time to fire up the pit. We ran the Lonestar Grillz Mini at a steady 275–300°F using a combo of B&B Charcoal and hickory wood chunks. That temp range is the sweet spot — hot enough to crisp the skin but still gentle enough to keep the wings juicy inside. Place the wings directly on the grates or leave them on the rack. Either way, make sure you’ve got good airflow and let them roll for about an hour.

4. Glaze with Teriyaki Sauce

Once your wings have some good color and are hitting 160°F internally, it’s time to sauce 'em up. We used Flying Saucy’s Teriyaki for a sweet-savory glaze that clings beautifully. Toss the wings in a large bowl with the sauce and coat them evenly. This is where they start to look sticky and delicious. Then place them back on the rack and return them to the smoker for about 20 more minutes — just long enough to let that glaze set up and caramelize a bit.

5. Serve 'Em Up

After those final 20 minutes, your wings are done. They should have a rich golden-brown color, a tacky glaze, and crisp skin that gives way to juicy meat inside. Serve them straight off the smoker or pile them high on a platter. These make the perfect game day snack, tailgate hero, or just a backyard weekend winner.

Got a favorite way to smoke wings? Let us know in the comments — we’re always down to try a new flavor combo or technique. Until next time, keep the fire lit and the smoke rollin’! 🔥

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