Crispy Smoked Spicy Wings with Hot Honey Glaze
Let’s talk wings. These Crispy Smoked Spicy Wings with Hot Honey Glaze are honestly some of the best wings we’ve ever done, and that’s not something we say lightly. The hot honey glaze hits sweet up front, then builds into a slow, satisfying burn that keeps you reaching back into the bowl. Crispy, smoke-kissed skin. Sticky, lacquered finish. Gone in minutes.
Sweet and spicy is having a serious moment right now, and it was practically invented for chicken wings. We’ve been chasing the perfect smoked wing for years, and this combination of technique and hot honey glaze is the one that finally nailed it. Even Grandma loved em!
The biggest challenge with smoked wings is the skin. Low-and-slow heat is the enemy of crispy, so we have two easy fixes built into this recipe. Follow them and you’ll never serve a rubbery wing again. Be sure to temp to at least 165F using a fast thermometer such as a ThermaPen. If you’re using a Big Green Egg or other round grill such as a Weber Kettle, be sure to check out the Vortex for the ultimate in crispy skin wings.
Baking powder is optional but worth it. Just make sure it’s aluminum-free. Regular baking powder will give your wings a funky, slightly metallic taste that no glaze can fix. Look for Rumford or Bob’s Red Mill.
Hawk’s Tip
Crispy Smoked Spicy Wings with Hot Honey Glaze
Course: Appetizers, MainCuisine: BBQ, AmericanDifficulty: Easy4-6
servings15
minutes1
hour25
minutesIngredients
3 lbs chicken wings, split into flats and drums
1 Tbsp aluminum-free baking powder (optional, see note)
2 Tbsp your favorite BBQ rub
1 tsp kosher salt
- For the Hot Honey Glaze
1/3 cup honey
1/4 cup hot sauce (Frank’s or your favorite)
2 Tbsp brown sugar
2 Tbsp butter
1 Tbsp soy sauce
1 to 2 tsp chili crisp or red pepper flakes (dial the heat to taste)
Directions
- Dry and dust. Pat the wings completely bone-dry with paper towels. Toss with the baking powder (if using), rub, and salt until evenly coated. For the crispiest skin, rest them uncovered on a rack in the fridge for a few hours or overnight. This step makes a real difference.
- Fire up. Set your smoker to 275°F, indirect heat. Fruit wood like apple or cherry keeps the smoke mellow and lets the glaze shine without competing.
- Smoke. Arrange wings in a single layer and smoke until they hit 175 to 180°F and the skin looks dry and set, about 60 to 75 minutes. Don’t rush it.
- Make the hot honey glaze. While the wings smoke, combine the honey, hot sauce, brown sugar, butter, soy sauce, and chili crisp in a small saucepan over medium-low heat. Stir until smooth and slightly thickened, about 5 minutes. Taste and adjust the heat level.
- Crisp the skin. Bump the smoker to 400°F or move the wings over direct heat for 5 to 10 minutes to crackle and tighten that skin. This is non-negotiable.
- Toss. Pull the wings into a large bowl, pour the hot honey glaze over the top, and toss until every wing is fully lacquered. Don’t be shy with it.
- Serve. Top with sesame seeds and sliced scallions if you’re feeling it. Cold drinks are not optional. Neither is making a double batch next time.
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