Smoked Hot Honey Chicken Wings (Printable)

Smoky chicken wings with spicy honey glaze, crispy skin and finger-licking flavor

# 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

# Directions:

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, combine kosher salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Sprinkle the seasoning mixture over the wings and toss to coat thoroughly.
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 the cooking process for even smoking.
05 - While 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 well 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 bowl. Pour the prepared hot honey glaze over the wings and toss until thoroughly coated. Serve immediately, garnished with chopped parsley or additional chili flakes if desired.

# Expert Tips:

01 -
  • The homemade hot honey glaze strikes that perfect balance between sweet heat and smoky depth
  • These wings emerge from the smoker with impossibly crispy skin while staying incredibly juicy inside
02 -
  • Patting the wings completely dry before seasoning is crucial for achieving crispy skin
  • The glaze thickens quickly off heat, so keep it warm until you are ready to toss
03 -
  • Let the wings rest on a wire rack after glazing to prevent them from becoming soggy
  • Line your baking sheet with foil for easy cleanup since the glaze gets sticky

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