Smoked Hot Honey Chicken Wings (Print Version)
Smoky wings with spicy-sweet honey glaze, crispy skin and bold flavors
# What You'll Need:
→ Chicken Wings
01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tbsp olive oil
→ Dry Rub
03 - 1½ tsp kosher salt
04 - 1 tsp smoked paprika
05 - ½ tsp garlic powder
06 - ½ tsp onion powder
07 - ½ tsp black pepper
08 - ¼ tsp cayenne pepper
→ Hot Honey Glaze
09 - ⅓ cup honey
10 - 2 tbsp hot sauce
11 - 1 tbsp unsalted butter
12 - ½ tsp apple cider vinegar
13 - Pinch of red pepper flakes
# How-To Steps:
01 - Pat the chicken wings dry with paper towels. Place in a large bowl and toss with olive oil until evenly coated.
02 - In a small bowl, mix together kosher salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Sprinkle over the wings and toss until evenly coated.
03 - Preheat your smoker to 250°F using hickory or applewood for optimal flavor.
04 - Arrange the wings in a single layer on the smoker rack. Smoke for 1 hour, turning halfway through for even cooking.
05 - While the wings smoke, melt butter in a small saucepan over low heat. Add honey, hot sauce, apple cider vinegar, and red pepper flakes. Stir and simmer for 2–3 minutes, then set aside.
06 - Increase the smoker temperature to 400°F. Continue cooking the wings for another 10–15 minutes until golden brown and crispy.
07 - Remove wings to a large bowl, pour over the hot honey glaze, and toss until evenly coated. Serve immediately, garnished with chopped parsley or extra chili flakes if desired.
# Expert Tips:
01 -
- The combination of smoke and spicy honey creates layers of flavor that keep everyone coming back for seconds
- They are surprisingly forgiving and turn out perfectly even if you are new to smoking meat
02 -
- Drying the wings thoroughly before applying the rub is the difference between crispy skin and rubbery skin
- The temperature jump at the end is essential for texture because smoking alone will not give you that satisfying crunch
03 -
- Lining your serving platter with parchment paper saves you from cleaning up sticky glaze later
- Toss the wings in batches rather than all at once for more even coating