Smoked Hot Honey Chicken Wings (Printer-friendly)
Smoky, sticky wings glazed with spicy honey for ultimate game day flavor.
# What You 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 (e.g., Franks RedHot)
11 - 1 tbsp unsalted butter
12 - ½ tsp apple cider vinegar
13 - Pinch of red pepper flakes (optional)
# How to Make It:
01 - Pat the chicken wings completely dry with paper towels to ensure proper smoke penetration. Place in a large mixing bowl and coat thoroughly with olive oil.
02 - Combine kosher salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a small bowl. Sprinkle the spice mixture evenly over the wings and toss until every piece is thoroughly coated.
03 - Preheat your smoker to 250°F using hickory or applewood chips for optimal flavor infusion.
04 - Arrange the seasoned wings in a single layer on the smoker rack, ensuring proper air circulation between pieces. Smoke for 1 hour, flipping the wings halfway through the cooking process for even exposure.
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 continuously and simmer for 2–3 minutes until fully incorporated. Remove from heat and set aside for tossing.
06 - Increase the smoker temperature to 400°F. Continue cooking the wings for an additional 10–15 minutes until the skin becomes golden brown and crispy.
07 - Transfer the crispy wings to a large bowl. Pour the prepared hot honey glaze over the wings and toss vigorously until every piece is evenly coated. Serve immediately while hot, optionally garnished with chopped parsley or additional chili flakes.
# Expert Tips:
01 -
- The combination of real smoke and spicy honey creates layers of flavor you just can't get from deep frying alone
- These reheat surprisingly well, making them perfect for feeding a hungry crowd without last-minute stress
02 -
- Don't skip the high-temperature finish or you'll miss out on that crucial crispy skin texture
- The glaze thickens as it cools, so toss the wings immediately while they're hot
03 -
- Pat the wings extra dry before seasoning for better skin crisping
- Let the rubbed wings sit for 15 minutes before smoking for deeper flavor penetration