Smoked & Glazed Maple Bacon Chicken Wings

This Smoked & Glazed Maple Bacon Chicken Wings from the Backyard Revival box are exactly the kind of recipe that reminds you why backyard cooking hits different. This one leans into that classic low-and-slow BBQ approach, building flavor in layers instead of rushing to the finish line. Starting the wings over indirect heat lets the Rufus Teague Meat Rub settle in and develop a deep, savory base while the smoke works its way through every bite.

What really sets this recipe apart is the texture. The optional baking powder trick, combined with a high-heat finish, delivers that crave-worthy crispy skin without sacrificing moisture. By taking the wings up into that 185–195°F range, you get that competition-style tenderness where the meat pulls clean but still stays juicy. It is a small detail, but it makes a huge difference in the final result.

Then comes the glaze, and this is where things really come alive. The Whiskey Bent Maple Bacon BBQ Sauce brings a rich, sweet-and-smoky profile that feels tailor-made for wings. Warming it with a touch of butter and apple cider vinegar rounds everything out, adding just enough tang and richness to keep it from being overly sweet. Tossing the wings in that warm glaze and letting it set back on the grill creates that sticky, lacquered finish that defines great BBQ wings.

This is the kind of recipe that works just as well for a laid-back weekend cook as it does for feeding a crowd. It is approachable, packed with bold flavor, and built on techniques that elevate simple ingredients into something memorable. If there is one dish in the Backyard Revival lineup that captures the balance of smoke, sweetness, and backyard swagger, this is it.

Want the rub and sauce matched for you next time? Our Be My Wingman chicken wing kit pairs two rubs with two sauces across two complete wing recipes.

New to cooking wings? Our complete guide to cooking chicken wings covers the dry brine, times and temps for every cooker, and when to sauce.

BBQ|

Grill or Smoker

Smoked & Glazed Maple Bacon Chicken Wings

Author:

Gary - Grill Masters Club

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Prep Time

15 minutes

These crispy smoked chicken wings are layered with savory BBQ seasoning and finished in a sticky maple bacon glaze, delivering the perfect balance of smoke, sweetness, and bold backyard flavor.

Ingredients

• Get the rub and sauce featured in this recipe in our “Backyard Revival” box
• 2 Tbsp Rufus Teague Meat Rub
• ¾ Cup Whiskey Bent Maple Bacon BBQ Sauce
• 2–3 lbs Chicken Wings, Split
• 1 tsp Baking Powder (For Crispier Skin)
• 1 Tbsp Apple Cider Vinegar
• 1 Tbsp Butter (Optional)

Directions

1. Preheat your smoker or grill to 275°F using indirect heat (set up two-zone cooking if using a grill).

2. Pat wings completely dry and toss with Rufus Teague Meat Rub and baking powder (this is the trick to crispier wings).

3. Arrange wings in a single layer over indirect heat and cook with lid closed until internal temperature reaches 160°F, about 45–60 minutes.

4. Increase heat to 375–400°F or move wings to direct heat to crisp the skin.

5. Warm Whiskey Bent Maple Bacon BBQ Sauce, butter, and apple cider vinegar in a small pan.

6. Toss wings in the warm glaze once they reach 185–190°F internal.

7. Return wings to the grill or smoker for 2–3 minutes to set the glaze, then remove and serve.