Smoked Hot Honey Chicken Wings (Printable)

Smoky wings glazed with homemade spicy honey for the perfect sweet-heat balance

# 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 toss thoroughly with olive oil to coat evenly.
02 - Combine kosher salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a small bowl. Sprinkle the seasoning blend 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, 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 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 and crispy.
07 - Transfer the cooked wings to a large clean bowl. Pour the prepared hot honey glaze over the wings and toss vigorously until every piece is evenly coated. Serve immediately while hot, garnished with chopped parsley or additional red pepper flakes if desired.

# Expert Advice:

01 -
  • The combination of smoky depth and sweet-spicy heat is absolutely addictive
  • Theyre surprisingly hands-off once you get them on the smoker
  • The homemade hot honey glaze puts any store-bought version to shame
02 -
  • Patting the wings completely dry before seasoning is nonnegotiable for crispy skin
  • Let the glaze cool slightly before tossing—too hot and it slides right off the wings
  • That final high-temperature blast is what transforms tender wings into crispy perfection
03 -
  • Let the seasoned wings sit at room temperature for 20 minutes before smoking for more even cooking
  • Brush the wings with a little extra glaze during the last 2 minutes of crisping for that lacquered restaurant look

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