Smoked Hot Honey Chicken Wings (Printable)

Smoky, sticky wings with spicy homemade hot honey glaze

# 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 your preferred wood. Hickory or applewood works best for this recipe.
04 - Arrange the wings in a single layer on the smoker rack. Smoke for 1 hour, turning halfway through for even cooking.
05 - In a small saucepan over low heat, melt the butter. Add honey, hot sauce, apple cider vinegar, and red pepper flakes. Stir and simmer for 2–3 minutes until combined, 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 Advice:

01 -
  • The combination of smoke and sweet heat creates layers of flavor that keep people coming back for just one more wing
  • That moment when the honey glaze hits the hot, crispy skin is absolutely worth the wait
02 -
  • Soggy wings usually happen because they are steamed instead of smoked, so keep that lid closed as much as possible during the initial hour
  • Let the glaze cool slightly before tossing, otherwise it slides right off the wings and pools in the bottom of your bowl
03 -
  • Split your own wings instead of buying pre split, the quality difference is noticeable and you can save those tips for stock
  • Let the rubbed wings sit in the fridge for an hour before smoking, that extra time lets the spices really penetrate the meat

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