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Smoked Maple Chicken Wings

Smoked Maple Chicken Wings are a party favorite appetizer to make on the grill. Hardwood smoked wings coated in a sticky sweet maple glaze that has a spicy black pepper kick sure to please a hungry crowd. 

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This quick and easy wing recipe is a great way to kick off any burger bash or rib cookout in your own backyard. These wings are sure to rival your favorite restaurant versions.

platter of smoked maple chicken wings

Ingredients for Smoked Maple Chicken Wings:

  • Chicken Wings 
  • Pure Maple Syrup
  • Granulated Garlic
  • Coarse Black Pepper
  • Smoked Paprika
  • Kosher Salt
  • Ground Rosemary

Platter of chicken wings, red napkin on a wood counter

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How to Smoke Maple Chicken Wings:

Big green egg grill - thermometer at 300°

  • Prepare a grill fire to about 300° using pecan or hickory for the best smoke flavor. 

Maple Glaze with spices in a saucepan

  • Make the glaze by combining maple syrup with spices and salt in a saucepan. 

maple grilling glaze in a saucepan with whisk

  • Bring to a boil, cooking about 5 minutes. 

glaze for maple chicken wings in a jar - spoon dipping into sauce

  • Remove from heat and set aside or refrigerate until ready to use if making ahead.

chicken wings on a baking sheet - uncooked

  • Pat wings dry with paper towels.

big green egg grill with chicken wings on the grate

  • Add wings to the grill over indirect heat and cook with the grill closed for about 20 minutes. 

Chicken wings with maple sauce in a bowl

  • Remove wings to a large bowl. 
  • Drizzle with about a cup of the maple glaze, reserve the rest in the refrigerator for another use. 
  • Toss the wings in the sauce until well coated. 

Grilling chicken wings with pecan wood smoke

  • Return wings to the grill and continue to cook with the grill closed, about 10 minutes or until internal temperature reaches 165° with a digital thermometer.

Smoked and glazed wings on a sheet pan

  • Remove from grill and serve immediately. 

Maple Wings on a white platter

How to Store and Reheat:

  • Store smoked chicken wings in an airtight container in the refrigerator up to 3 days.
  • Wings can be frozen in a freezer bag or Vacuum Sealer bag for up to 3 months. 
  • To reheat , drizzle with additional sauce and cook on a lined baking sheet for about 10 -12 minutes at 350°.
  • If reheating from frozen, brush with additional sauce and heat covered with foil for about 30 minutes. 

Platter of chicken wings with Coors beer bottles and one glass

Round out any appetizer menu with a tray of chicken wings. Our Grilled Rosemary Mustard Wings, BBQ Wings and these Maple Glazed Chicken Wings are sure to steal the whole show at your next cookout. 

More Grilled Appetizers to Try:

Stuffed Shrimp has so much flavor from the crawfish stuffing and is a hearty and delicious appetizer to add to any party or special occasion. 

BBQ Steak Bites are a quick and easy appetizer made with any cut of steak, homemade bbq sauce and mushrooms. A flavorful bite that is totally irresistible. 

Cocktail Meatballs are crazy- good and so flavorful. Made with Italian sausage and our favorite rosemary mustard. 

Chicken Wings on a platter, parsley garnish

If you are grilling this weekend, try this Smoked Maple Chicken Wings Recipe for a new all-time favorite appetizer that is perfect to start every dinner from grilled pork chops to ribeye steaks

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Smoked Maple Chicken Wings
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5 from 1 vote

Smoked Maple Chicken Wings

Smoked Maple Chicken Wings are a party favorite appetizer to make on the grill. Hardwood smoked wings coated in a sticky sweet maple glaze that has a spicy black pepper kick sure to please a hungry crowd. 
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Appetizers
Cuisine: American
Keyword: grilled wings appetizer, maple chicken wings, smoked wings
Servings: 2 pounds
Calories: 396kcal
Author: Milisa

Ingredients

  • 2 pounds chicken wings
  • 12 oz pure maple syrup
  • 2 tablespoons granulated garlic
  • 1 tablespoon coarse ground black pepper
  • 1 tablespoon smoked paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon ground rosemary

Instructions

  • Prepare a grill fire to about 300° using pecan or hickory for the best smoke flavor. 
  • Make the glaze by combining maple syrup with spices and salt in a saucepan. 
  • Bring mixture to a boil, whisking about 5 minutes. 
  • Set aside or refrigerate until ready to use if making ahead.
  • Pat wings dry with paper towels.
  • Cook wings over indirect heat with the grill closed for about 20 minutes. 
  • Remove wings to a large bowl. 
  • Drizzle about a cup of the maple glaze over the wings, reserve the rest in the refrigerator for another use. 
  • Mix well, fully coating the wings in the sauce.
  • Return wings to the grill and continue to cook with the grill closed, about 10 minutes or until internal temperature reaches 165° with a digital thermometer. 
  • Remove from grill and serve immediately. 

Notes

  • Store smoked chicken wings in an airtight container in the refrigerator up to 3 days.
  • Wings can be frozen in a freezer bag or Vacuum Sealer bag for up to 3 months. 
  • To reheat , drizzle with additional sauce and cook on a lined baking sheet for about 10 -12 minutes at 350°.
  • If reheating from frozen, brush with additional sauce and heat covered with foil for about 30 minutes. 
  • Nutrition

    Serving: 1g | Calories: 396kcal | Carbohydrates: 34g | Protein: 16g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Cholesterol: 74mg | Sodium: 785mg | Fiber: 1g | Sugar: 21g

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    Recipe Rating




    One Comment

    1. 5 stars
      so tasty. I found it to be a good balance of sweet to the spice of the pepper. I don’t like spicy to the point I can’t taste the food it’s on. This was just right for me.