Honey BBQ Smoked Wings
These honey BBQ smoked wings combine dry, seasoned chicken skin with low-and-slow smoke, a high-heat crisping finish, and a late-applied honey BBQ glaze that caramelizes without burning.
Equipment
- Smoker or pellet grill For smoking at 225-250 degrees F and crisping at 375-400 degrees F
- Wire rack and sheet pan For drying wings before cooking
- Large bowl For seasoning and saucing wings
- Small saucepan For warming the honey BBQ glaze
- Tongs For moving wings between heat zones
- Instant-read thermometer For checking wing doneness
Ingredients
For the Wings
- 3 pounds chicken wings drumettes and flats
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper optional
- 1 tablespoon aluminum-free baking powder optional, for extra crisp skin
For the Honey BBQ Sauce
- 1 cup smoky BBQ sauce
- 1/2 cup honey
- 1 tablespoon apple cider vinegar to balance sweetness
Instructions
- Pat the wings completely dry. For crispest skin, place them uncovered on a wire rack in the refrigerator for 30 minutes.
- Toss the wings with smoked paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne, and baking powder if using.
- Preheat the smoker to 225-250 degrees F with cherry, apple, or pecan wood.
- Smoke the wings for 90 minutes, until they have taken on smoke and are approaching doneness.
- Increase heat to 375-400 degrees F or transfer wings to a hot grill, then cook for 20 minutes more to crisp the skin.
- Warm the BBQ sauce, honey, and apple cider vinegar together in a small saucepan until smooth.
- Brush or toss the wings with honey BBQ sauce during the final 5 minutes of cooking.
- Return sauced wings to the heat for 5 minutes to set and caramelize the glaze.
- Cook until wings reach at least 165 degrees F, with 175-185 degrees F ideal for tender wing texture.
Notes
Apply honey-heavy sauce late. The sugar can burn quickly at grill temperatures above 300 degrees F.
For deeper smoke, use cherry, apple, or pecan wood. Hickory works too, but keep it light so it does not overpower the honey glaze.
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 375 degrees F oven or air fryer until hot and lightly re-crisped.