Patriotic Red, White & Blue Smoked Wings: The Ultimate July 4th BBQ Showstopper
Nothing says July 4th celebration like amazing food — and if you want to wow your friends and family, these Patriotic Red, White & Blue Smoked Wings are the ticket! Picture tender, smoky wings tossed in three unforgettable sauces: classic Buffalo Red, creamy Alabama White, and a unique Sweet & Smoky Blueberry Chipotle Blue. Not only do they look stunning when arranged together, but they’re packed with bold flavors perfect for a summer cookout.At Elite BBQ Smokers, we’re passionate about helping you make BBQ that’s both fun and unforgettable — and this recipe does just that. Whether you’re hosting a big backyard bash or a cozy family gathering, these wings will steal the show. Let’s get cooking!
Equipment
- 1 Pellet Smoker
- 1 Spray bottle
- 1 Saucepan
- 1 Blender
Ingredients
Chicken Wings
- 3–5 lbs Chicken wings
- 1 Duck Fat spray
- 1 Sweet Smoke Q rub
- ½ cup Mott’s White Apple Grape Juice for spritz
- ½ cup apple cider vinegar for spritz
Buffalo Sauce
- 1 bottle Sweet Baby Ray’s Buffalo Wing Sauce use as desired
Alabama White Sauce
- 1 cup mayo
- ¼ cup apple cider vinegar
- 1 tbsp lemon juice
- 1 tbsp horseradish
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp salt
Blueberry Chipotle Glaze:
- 1 cup blueberries
- 2-3 tbsp honey
- 1 tbsp lemon juice
- 2 chipotle peppers
- 1-2 tsp adobo sauce
- pinch salt
Instructions
Prep the Wings
- Pat wings dry with paper towels — this helps get crispy skin.
- Separate into flats and drumettes if needed.
- Lightly spray all sides with Duck Fat.
- Season generously with Sweet Smoke Q All Purpose Rub for a savory base.
Smoke the Wings
- Preheat your pellet smoker to 275°F with a hickory/charcoal blend.
- Place wings on the smoker over indirect heat.
- Smoke until the internal temp reaches 175–180°F, about 60–75 minutes.
Spritz for Moisture
- Mix ½ cup Mott’s White Apple Grape Juice + ½ cup apple cider vinegar in a spray bottle.
- Every 20–30 minutes, spritz wings lightly to keep them moist and flavorful.
- Halfway through cooking, spray wings lightly again with Duck Fat for crispiness.
Make the Sauces (Red, White, & Blue Sauces Below)
- Get yourself prepared with (3) different buffet style disposable tin pans (or similar) so you can add wings and individual sauces into each for tossing & maximum coverage. Let's jump into the sauces below!
Buffalo Red Sauce
- Use Sweet Baby Ray’s Buffalo Wing Sauce straight from the bottle — classic and reliable.
Alabama White Sauce
- Whisk together 1 cup mayo, ¼ cup apple cider vinegar, 1 tbsp lemon juice, 1 tbsp horseradish, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp salt.
Blueberry Chipotle Glaze
- In a saucepan, combine 1 cup blueberries, 2–3 tbsp honey, 1 tbsp lemon juice, 2 chipotle peppers in adobo, 1–2 tsp adobo sauce, and a pinch of salt.
- Simmer 5–7 minutes until thick.
- Blend until smooth (be careful with hot liquid).
Sauce & Set
- When wings reach 175–180°F, remove from smoker.
- Divide wings into three groups
- Toss ⅓ in Buffalo sauce
- Toss ⅓ in Alabama White Sauce
- Toss ⅓ in Blueberry Chipotle Glaze
- Reduce smoker temp to 225°F.
- Return wings to smoker for 5–10 minutes to set sauces.
Plate & Serve
- Arrange wings in red, white, and blue order on a platter.
- Add herbs or small American flags for a festive touch.
- Rest wings 5–10 minutes before serving.
Video
Notes
Why You’ll Love This Recipe
✅ Combines three flavors in one cook: spicy, tangy, and sweet
✅ Uses a pellet smoker for crispy wings without frying
✅ Perfect for July 4th or any patriotic occasion
✅ Makes an eye-catching platter everyone will talk about Methods & Special Techniques
For this recipe, we smoke wings at 275°F on a pellet smoker, spritzing them regularly with a mix of Mott’s White Apple Grape Juice and apple cider vinegar. Spritzing keeps the wings juicy and adds a subtle sweetness. To get extra crispy skin, we use Duck Fat spray before seasoning and again halfway through the cook — a trick that’s a game-changer for smoked wings. For sauces, we take a classic approach with Buffalo, whip up a homemade Alabama White Sauce, and finish with a unique Blueberry Chipotle Glaze made with real chipotle peppers blended smooth for a vibrant blue color. Ingredients:
✅ Combines three flavors in one cook: spicy, tangy, and sweet
✅ Uses a pellet smoker for crispy wings without frying
✅ Perfect for July 4th or any patriotic occasion
✅ Makes an eye-catching platter everyone will talk about Methods & Special Techniques
For this recipe, we smoke wings at 275°F on a pellet smoker, spritzing them regularly with a mix of Mott’s White Apple Grape Juice and apple cider vinegar. Spritzing keeps the wings juicy and adds a subtle sweetness. To get extra crispy skin, we use Duck Fat spray before seasoning and again halfway through the cook — a trick that’s a game-changer for smoked wings. For sauces, we take a classic approach with Buffalo, whip up a homemade Alabama White Sauce, and finish with a unique Blueberry Chipotle Glaze made with real chipotle peppers blended smooth for a vibrant blue color. Ingredients:
- Chicken wings (3–5 lbs), Duck Fat spray, Sweet Smoke Q rub
- ½ cup Mott’s White Apple Grape Juice + ½ cup apple cider vinegar (spritz)
- Buffalo Sauce: Sweet Baby Ray’s Buffalo Wing Sauce
- Alabama White Sauce: 1 cup mayo, ¼ cup apple cider vinegar, 1 tbsp lemon juice, 1 tbsp horseradish, ½ tsp black pepper, ½ tsp garlic powder, ½ tsp salt
- Blueberry Chipotle Glaze: 1 cup blueberries, 2–3 tbsp honey, 1 tbsp lemon juice, 2 chipotle peppers + 1–2 tsp adobo sauce, pinch of salt
- Pat wings dry; spray with Duck Fat and season.
- Smoke at 275°F until 175–180°F internal.
- Spritz every 20–30 minutes with juice/vinegar mix; spray Duck Fat halfway.
- Make sauces during the cook.
- Toss cooked wings in each sauce.
- Return to smoker at 225°F to set sauces.
- Rest, arrange, and enjoy!
