Smoked Chicken Quarters & Wings – The Ultimate Backyard BBQ Recipe
Tender, juicy, and packed with smoky flavor — these chicken quarters and wings are barbecue perfection straight off the smoker.
Introduction
There’s nothing quite like the savory aroma of smoked chicken quarters and wings sizzling on the grill. Whether you’re prepping for a weekend cookout, tailgating party, or just a delicious dinner at home, this low and slow smoked chicken recipe is your go-to for juicy meat, crispy skin, and bold BBQ flavor.
Ingredients
For the Chicken:
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4–6 chicken leg quarters
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2–3 lbs chicken wings
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2 tablespoons olive oil
Dry Rub:
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1 tablespoon paprika (smoked preferred)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon black pepper
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1/2 teaspoon cayenne pepper (optional for heat)
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1 teaspoon kosher salt
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1 tablespoon brown sugar
For Smoking:
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Hickory, applewood, or cherry wood chips
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Smoker or pellet grill
Instructions
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Prep the Chicken
Pat the chicken dry with paper towels. Rub each piece lightly with olive oil. -
Apply the Dry Rub
Combine all dry rub ingredients. Coat the chicken evenly, pressing the seasoning into the skin. Refrigerate for at least 1 hour, or overnight for deeper flavor. -
Prepare the Smoker
Preheat your smoker to 250°F (120°C). Add wood chips of your choice (hickory for bold flavor, apple for sweet, or cherry for a mild fruity smoke). -
Smoke the Chicken
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Place chicken quarters and wings skin-side up on the grates.
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Smoke until internal temperature reaches 165°F (74°C) in the thickest part (usually 2–3 hours for quarters, 1.5–2 hours for wings).
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Optional: Increase heat to 375°F for the last 10 minutes for crispier skin.
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Rest & Serve
Let the chicken rest for 10 minutes before serving. Serve with BBQ sauce on the side or drizzled on top.
Pro Tips for Perfect Smoked Chicken
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Brine the chicken overnight in saltwater for extra juiciness.
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For crispy skin, pat the chicken very dry before seasoning.
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Add a light honey glaze in the final 30 minutes for sweet & sticky BBQ vibes.
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Use a meat thermometer to avoid overcooking — precision makes perfect.
Serving Ideas
Pair your smoked chicken with:
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Coleslaw
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Mac & Cheese
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Smoked Corn on the Cob
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Southern Potato Salad
FAQs
Q: What’s the best wood for smoked chicken?
A: Hickory adds bold flavor, while applewood and cherry bring out a sweet, milder profile perfect for poultry.
Q: Can I smoke chicken in a regular grill?
A: Yes! Use indirect heat and a smoker box with wood chips to mimic smoking conditions.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Final Thoughts
These Smoked Chicken Quarters and Wings are a backyard BBQ favorite for a reason. Juicy, smoky, and easy to customize — this recipe delivers restaurant-quality flavor right at home. Perfect for weekend warriors, BBQ enthusiasts, or anyone who just loves good smoked meat.

Smoked Chicken Quarters & Wings
Description
This foolproof recipe for Smoked Chicken Quarters and Wings brings rich, smoky flavor, juicy meat, and beautifully crispy skin. Ideal for backyard BBQs, cookouts, or family dinners — all you need is a smoker, a dry rub, and a little patience.
Ingredients
Chicken:
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4–6 chicken leg quarters
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2–3 lbs chicken wings
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2 tablespoons olive oil
Dry Rub:
-
1 tablespoon paprika (smoked for best flavor)
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon black pepper
-
1 teaspoon kosher salt
-
1 tablespoon brown sugar
-
1/2 teaspoon cayenne pepper (optional for heat)
For Smoking:
-
Hickory, applewood, or cherry wood chips
-
Smoker or grill with indirect heat setup
Instructions
-
Prep the Chicken
Pat chicken dry and brush with olive oil. This helps the rub stick and promotes crispy skin. -
Apply the Dry Rub
Mix all dry rub ingredients in a bowl. Rub generously over all sides of the chicken. Refrigerate for at least 1 hour or overnight. -
Preheat the Smoker
Preheat smoker to 250°F (120°C). Add chosen wood chips for desired smoke flavor. -
Smoke the Chicken
Place chicken on smoker racks, skin side up.-
Smoke wings for ~1.5–2 hours
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Smoke leg quarters for ~2.5–3 hours
Internal temp should reach 165°F (74°C) for wings, 175°F (80°C) for quarters for best texture.
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Optional Crispy Finish
To crisp the skin, raise smoker or grill temp to 375°F for the final 10 minutes, or finish under a broiler. -
Rest & Serve
Let chicken rest 10 minutes before serving. Garnish with chopped parsley and serve with BBQ sauce if desired.
Notes
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Best Wood Choices: Hickory = bold; Applewood = mild and sweet; Cherry = rich color and fruity taste.
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Brining Option: Soak chicken in saltwater overnight for added moisture.
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Storage: Store leftovers in an airtight container up to 4 days; reheat in oven at 300°F.
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Serving Suggestion: Great with cornbread, mac & cheese, coleslaw, or baked beans.