These tangy smoked sumac chicken wings are juicy and loaded with bold citrus flavors.
I love barbecue, but sometimes a dish needs a touch of bright and sharp flavor to lift the rich, smoky base of smoked meat. That’s why today I’ve turned to the classic Middle Eastern spice of sumac to create the ultimate lift.
These smoked sumac chicken wings are a bold step up from the usual wing game—and trust me, they work. Smoky and juicy, they’re coated in a citrusy rub that pops with bright, tangy Middle Eastern flair. Like my lemon pepper wings, this recipe leans into citrus—but we’re taking it further with sumac: its sharp, lemony kick cuts through the richness of the chicken, leaving every bite crisp, clean, and seriously satisfying.
The smoking adds a deep, savory flavor, while the marinade layers the flavors and locks in moisture, and the final rub builds a bold crust that lets the sumac shine through. Smoke and citrus is a contrast that just works, and this recipe is proof of just that.
What is Sumac?
Sumac is a vibrant, reddish-purple spice that features heavily in Middle Eastern and Mediterranean food. You’ll often see it sprinkled on top of baba ganoush, mixed into za’atar, used in marinades, and—crucially for us—as a seasoning for grilled meats.
It has a sharp, lemon-like flavor that adds brightness and acidity to dishes. This tangy kick is exactly what we want as it cuts through the smokiness of BBQ wings and balances the fat in skin-on chicken. Unless we use sauces, a lot of smoked food can be light on acidity, but by using sumac, we can cut right through this. Plus, it looks amazing.
Sumac also works as a flavor enhancer, much like salt, bringing out the chicken’s taste more clearly and intensely than lemon would. Plus, it saves us from adding any excess liquid that comes with lemon juice.
Quick Tips
- Oil = Crispy Skin: A light coat of olive oil before seasoning helps crisp the skin and bind the spices to the wings.
- Use a Water Pan: A pan of water under the wings helps maintain moisture in the smoker, which keeps the wings juicy.
- Don’t Crowd the Grates: Space the wings out so the smoke and heat can move around each one.
Smoked Sumac Chicken Wings
Ingredients
- 2 lbs chicken wings
- 1 tbsp olive oil
Marinade
- 3 tbsp olive oil
- 2 lemons juice of
- 4 cloves garlic minced
- 1 tbsp sumac
- 1 tsp coarse sea salt
- ½ tsp ground black pepper
Dry Rub
- 1 tsp ground black pepper
- 1 tsp coarse sea salt
- 1 tsp sumac
Instructions
- In a large bowl, make the marinade by adding the olive oil, lemon juice, minced garlic, sumac, salt, and black pepper. Whisk well to combine.
- Place the chicken wings in the bowl and lightly toss them in the marinade. Cover with plastic wrap and refrigerate for at least 1 hour.
- Fire up your smoker to 225°F (107°C). Place a filled water pan underneath the grates and apply a light layer of cooking oil to the cooking grates.
- While your smoker warms up, remove the chicken wings from the marinade. Pat dry with paper towels.
- Apply a thin layer of olive oil to the wings. Season lightly first with black pepper, then salt, then sumac.
- Once your smoker is warmed up, place the chicken wings on your smoker’s grates and cook for 1 hour.
- After 1 hour, increase the temperature of your smoker to 250-275°F (120-135°C). Cook until the internal temperature of the thickest part of the wings reaches 165°F (74°C), about another 30-40 minutes.
- Remove the wings from the smoker and serve right away.
