Listen, I need to tell you about these smoked hot honey chicken wings I made last weekend and honestly? I’m still thinking about them. like, can’t stop won’t stop thinking about them.
so my brother-in-law comes over every Sunday for football and he’s super picky about wings. like SUPER picky. he’s the guy who will literally rank every wing place in a 30-mile radius and has Opinions with a capital O. anyway, I was scrolling Instagram at like 11pm on a Saturday (healthy, I know) and saw someone smoking wings and drizzling them with hot honey and I was like… okay yeah I’m doing this tomorrow.
spoiler alert: he asked for the recipe. victory is mine lol.
Contents
Why this recipe just works
it’s the smoke flavor mixed with the spicy-sweet thing that gets you
the wings get this crispy skin even though you’re smoking them low and slow which honestly surprised me the first time
hot honey is having a MOMENT right now and for good reason – it’s addictive
you can prep most of this ahead which means less stress during game day or whatever
they’re messy in the best way possible and people love food they can eat with their hands
What you actually need
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken wings | about 3 lbs | I use the party wings that are already separated but whatever works |
| Baking powder | 2 tbsp | NOT baking soda, I learned this the hard way |
| Garlic powder | 1 tbsp | |
| Paprika | 1 tbsp | smoked paprika if you have it |
| Salt | however much feels right | maybe 2 tsp? I eyeball it |
| Black pepper | 1 tsp | |
| Honey | ½ cup | the regular squeeze bear kind is fine |
| Hot sauce | ¼ cup | I use Frank’s but use what you like |
| Butter | 3 tbsp | |
| Apple cider vinegar | 1 tbsp | trust me on this one |
| Wood chips | 2 cups maybe? | hickory or applewood |
How to actually make them
Pat your wings dry. like really dry. I use paper towels and just go to town on them. this took me forever to figure out but it’s the secret to crispy skin. moisture is the enemy here.
so then you’re gonna mix all your dry seasonings together in a bowl. the baking powder, garlic powder, paprika, salt, pepper, all of it. then just toss the wings in there until they’re coated. Gets messy.
here’s where I messed up the first time – I didn’t let them sit in the fridge. put the seasoned wings on a wire rack over a baking sheet and stick them in the fridge for at least an hour. I usually do this part in the morning if I’m cooking them later. the fridge time dries out the skin even more which = crispier wings.
get your smoker going to around 225°F. or like, somewhere between 225-250. mine always runs a little hot so whatever. add your wood chips. if you’re using a gas grill with a smoker box that works too, I’ve done it both ways.
smoke the wings for about 90 minutes. maybe 2 hours? they should hit 165°F internally but honestly I just check if they look done. the skin should be golden and crispy-ish.
okay so while that’s happening, make the hot honey situation. throw your honey, hot sauce, butter, and vinegar in a small pot. heat it on low and whisk it until everything melts together. taste it – add more hot sauce if you’re brave or more honey if you’re not. I always add more hot sauce because I have a problem.
when the wings are done, toss them in a big bowl with the hot honey. I use tongs for this because remember how I said it gets messy? yeah. coat them really well.
some people put them back on the smoker for like 10 more minutes to let the sauce set but honestly I’m usually too hungry by this point. Done.
tips and things I learned
- If you don’t have a smoker, you can do these in the oven at 400°F for about 45 minutes, flipping halfway. won’t be the same but still good.
- Make extra hot honey sauce because people will want to dip stuff in it. I’ve caught my husband eating it on regular chicken nuggets which is… fine I guess.
- You can prep the wings with the dry rub the night before and they’ll be even crispier. just cover them and leave them in the fridge.
- These are also really good cold the next day if you’re the kind of person who eats cold pizza for breakfast. no judgment.
storage (and my organizational failures)
these will keep in the fridge for maybe 3-4 days in an airtight container. I say “maybe” because mine never last that long.
funny story – I made a double batch once and put half in the fridge without labeling the container. my husband thought they were regular leftover wings and almost threw them out THREE DAYS LATER because he “didn’t remember us having wings.” I was not pleased. so yeah. label your containers or marry someone with a better memory than mine.
you can reheat them in the oven at 375°F for about 10 minutes. the microwave makes them sad and rubbery so don’t do that.
nutrition facts (approximately, don’t quote me)
| Per Serving (about 4 wings) | |
|---|---|
| Calories | ~420 |
| Protein | 28g |
| Carbs | 22g |
| Fat | 25g |
| Sugar | 18g |
listen, these aren’t diet food. they’re game day food. there’s a difference.
questions people always ask me
Can I use frozen wings? yeah but thaw them completely first and then dry them really really well. like even more than you’d dry fresh ones. frozen wings hold onto so much water and that’s gonna mess with your crispy skin goals.
What if I don’t like it too spicy? start with less hot sauce in the honey mixture. you can always add more but you can’t take it back. I learned this when I made them for my mom who thinks black pepper is spicy. made a separate mild batch for her.
Do I have to use the baking powder? technically no but seriously yes. it does some chemical magic thing that makes the skin crispier. I tried it without once because I ran out and the wings were just… okay. not great.
Can I make these in an air fryer? probably? I haven’t tried it but I bet you could do 400°F for like 25 minutes, flipping halfway. you’d miss the smoke flavor though so maybe add some liquid smoke to your hot honey. or just make them in the smoker because they’re better that way. sorry.
