Recipe courtesy of Carolina Kitchen & Barbeque Co.

Smoked Wing Nachos

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  • Level: Advanced
  • Total: 1 hr 15 min
  • Active: 30 min
  • Yield: 4 servings
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Dry Rub:

4 tablespoons paprika

3 tablespoons salt 

2 1/2 tablespoons granulated garlic 

2 tablespoons sugar 

1 1/2 tablespoons black pepper 

1 tablespoon California chile powder 

1 tablespoon dry mustard 

1 tablespoon onion powder 

1 tablespoon ground thyme 

1/2 tablespoon white pepper 


10 whole chicken wings, separated into drumettes and flats (20 pieces)

Salad oil, as needed 

Favorite BBQ sauce, for drizzling

2 cups shredded Cheddar 

1/2 cup diced cooked bacon 

1 medium tomato, diced 

3 stalks green onion, sliced 

Ranch dressing, for drizzling

1/2 cup sour cream 


  1. For the dry rub: Stir together the paprika, salt, granulated garlic, sugar, black pepper, chile powder, dry mustard, onion powder, thyme and white pepper in a bowl.
  2. For the wings: Preheat a smoker or grill for cooking at indirect heat at 275 degrees F.
  3. Coat chicken wings with salad oil and place in smoker or grill until internal temperature of chicken wings registers 165 degrees F, about 45 minutes.
  4. Preheat salad oil in a deep-fryer to 350 degrees F and fry chicken wings until the skin is crispy, 1 minute. Remove and place in a bowl. Season with dry rub until all sides are lightly coated. Add BBQ sauce to coat evenly.
  5. Preheat oven to 350 degrees F.
  6. Place chicken wings in a 12-inch round pie dish in a single layer. Top with cheese and bacon and melt cheese in oven, about 2 minutes. Top with diced tomato, green onions, a drizzle of ranch dressing and a scoop of sour cream.
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