Ben's kitchen / Hot Honey Smoked Chicken Wings
Hot Honey Smoked Chicken Wings
By Ben · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Applewood smoke drifts through these wings for hours, creating deeply golden skin that crackles when you bite into it. The overnight dry-brine pulls moisture from the surface while the hot honey glaze — spiked with cayenne and apple cider vinegar — caramelizes over direct flame into a glossy, sticky coating. These are the wings that clear out at tailgates and backyard gatherings.
Ingredients
Wings and Dry Brine
- 4 pounds whole chicken wings, split into flats and drummettes
- 2 tablespoons kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Hot Honey Glaze
- 1/2 cup honey
- 3 tablespoons unsalted butter
- 2 tablespoons apple cider vinegar
- 1 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
Instructions
Preparation
- Pat wings completely dry with paper towels. In a small bowl, mix kosher salt, brown sugar, garlic powder, and smoked paprika.
- Toss wings with the dry brine mixture, ensuring even coating. Place on a wire rack set over a baking sheet and refrigerate uncovered for 8-24 hours.
- Remove wings from refrigerator 30 minutes before cooking. Prepare smoker with applewood chips and preheat to 275°F.
Smoking and Glazing
- Place wings on smoker grates, leaving space between each piece. Smoke for 2.5-3 hours until skin is deeply golden and internal temperature reaches 175°F.
- While wings smoke, make glaze by combining honey, butter, apple cider vinegar, cayenne, and salt in a small saucepan. Simmer for 3-4 minutes until slightly thickened.
- Transfer smoked wings to a large bowl and toss with half the hot honey glaze until evenly coated.
Finishing
- Increase smoker temperature to high heat or prepare grill for direct cooking over medium-high heat.
- Grill glazed wings for 2-3 minutes per side until skin is crispy and glaze is caramelized.
- Remove from heat and immediately toss with remaining glaze. Serve hot.
Chef's tips
- The overnight dry brine is crucial - it draws out surface moisture and seasons the meat deeply, resulting in crispier skin and more flavorful wings.
- Don't rush the smoking process - wings need the full 2.5-3 hours at 275°F to render fat properly and develop that signature golden color.
- Reserve half the glaze for the final toss after grilling - this creates layers of flavor and ensures a glossy, sticky finish that won't burn.
Nutrition (per serving, estimated)
315calories
22gprotein
14gcarbs
20gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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