Description
These Smoked Hot Honey Chicken Wings combine tender, smoky chicken wings with a sweet and spicy hot honey sauce. The wings are first smoked low and slow to infuse rich smoky flavors, then crisped at a higher temperature before being tossed in a flavorful sauce made with honey, hot sauce, and butter. Perfect as a flavorful appetizer or party dish.
Ingredients
For the Chicken Wings:
- 2 lbs chicken wings (drums & flats)
- 2 tbsp olive oil
- 2 tbsp Tony Chachere’s Bold Creole Seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tsp onion powder
- 2 tsp dried oregano
For the Hot Honey Sauce:
- ½ cup honey
- 2 tbsp hot sauce (e.g., Louisiana hot sauce or your favorite)
- 1 tbsp butter
- 1 tbsp apple cider vinegar
- 1 tsp red pepper flakes (optional, for extra heat)
Instructions
- Prepare the Chicken Wings: Pat chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, Tony Chachere’s Bold Creole Seasoning, garlic powder, smoked paprika, onion powder, and dried oregano. Mix well to ensure even coating.
- Smoke the Chicken Wings: Preheat smoker to 225°F using hickory, apple, or cherry wood to achieve a balanced smoke flavor. Place wings on smoker grates and smoke them for 60–75 minutes until they reach an internal temperature of 155°F.
- Make the Hot Honey Sauce: In a saucepan over low heat, melt butter. Stir in honey, hot sauce, apple cider vinegar, and red pepper flakes. Simmer for 2–3 minutes until well combined, then remove from heat.
- Crisp the Wings: Increase smoker temperature to 375°F. Continue cooking wings for another 15–20 minutes until they reach an internal temperature between 175–185°F and the skin becomes crispy.
- Toss in Hot Honey Sauce: Transfer the wings to a large bowl. Pour the hot honey sauce over them and toss until they are evenly coated.
- Serve and Enjoy: Serve the wings hot, garnished with fresh parsley or sesame seeds if desired. Pair with ranch or blue cheese dressing for a delicious accompaniment.
Notes
- Make sure to pat the wings dry thoroughly to achieve better smoke absorption and crispiness.
- Use a meat thermometer to monitor internal temperatures for food safety and optimal texture.
- Adjust red pepper flakes amount in the sauce based on your preferred spice level.
- Choosing fruit woods like apple or cherry adds a subtle sweetness to the smoke flavor.
- For extra crispy skin, you can finish the wings under a broiler if you don’t have a higher temperature smoker setting.
