Smoked Hot Honey Chicken Wings (Printable)

Smoky, sticky chicken wings glazed with spicy honey for the ultimate game day appetizer.

# 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 Make It:

01 - Pat the chicken wings completely dry with paper towels. Place in a large bowl and coat evenly with olive oil.
02 - Combine kosher salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a small bowl. Sprinkle the seasoning mixture over the wings and toss until 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. Smoke for 1 hour, turning the wings 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 continuously and simmer for 2–3 minutes until fully combined. Remove from heat and set aside.
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 finished wings to a large clean bowl. Pour the hot honey glaze over the wings and toss vigorously until evenly coated. Serve immediately while hot, optionally garnished with chopped parsley or additional red pepper flakes.

# Expert Advice:

01 -
  • The smoker adds this incredible depth that makes them taste like they came from a restaurant kitchen
  • That hot honey glaze strikes the perfect balance between sweet heat and savory satisfaction
02 -
  • Rushing the temperature increase at the end will leave you with soggy skin, patience pays off here
  • Letting the glaze cool slightly before tossing makes it coat more evenly without sliding right off
03 -
  • Separate the wings into drumettes and flats before cooking, they cook more evenly and are easier to eat
  • Line your serving platter with parchment paper, the cleanup is significantly less painful

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