Smoked Hot Honey Chicken Wings (Printable)

Smoky, sticky wings glazed with spicy hot 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. Transfer to a large bowl and drizzle with olive oil, tossing to coat evenly.
02 - Combine kosher salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a small bowl. Sprinkle the spice mixture over the wings and toss until uniformly 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, flipping the wings halfway through the cooking process for even exposure.
05 - While the wings smoke, melt unsalted butter in a small saucepan over low heat. Add honey, hot sauce, apple cider vinegar, and red pepper flakes. Simmer the mixture, stirring constantly, for 2–3 minutes until fully incorporated. 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 cooked wings to a large bowl. Pour the prepared hot honey glaze over the wings and toss thoroughly to ensure complete coverage. Serve immediately, garnished with chopped parsley or additional red pepper flakes if desired.

# Expert Hints:

01 -
  • The contrast between smoky tender meat and that fiery sweet glaze hits every craving at once
  • They vanish faster than you can say pass the napkins, every single time
02 -
  • Dry wings equals crispy skin, so do not skip the paper towel step no matter how rushed you are
  • The glaze thickens quickly off heat, so toss those wings immediately while the sauce is still fluid
03 -
  • Let the rubbed wings sit in the refrigerator for an hour before smoking for even deeper flavor penetration
  • If the glaze gets too thick, whisk in a teaspoon of warm water to loosen it back up

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