Smoked Wings with Honey-Hot Glaze
Snacks · Serves 6 · Prep 15 min · Cook 1 hr 15 min · Total 1 hr 30 min
A short smoke gives these wings flavor, a blast of high heat crisps the skin, and a buttery honey-and-hot-sauce glaze makes them sticky. A little baking powder in the rub is what makes the skin crackle.
Ingredients
Wings
- 4 lb chicken wings, split into flats and drums, tips removed
- 1 tbsp aluminum-free baking powder
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
Honey-Hot Glaze
- 1/2 cup Louisiana-style hot sauce
- 1/4 cup honey
- 3 tbsp butter
- 1 clove garlic, grated
- 2 tbsp chopped fresh parsley or sliced scallions
Steps
Wings
- Pat the wings very dry. Toss them with the baking powder, salt, pepper, garlic powder and smoked paprika until evenly coated. Spread them on a rack and refrigerate, uncovered, for at least 1 hour or up to overnight.
- Heat the smoker to 250°F with apple or cherry wood. Smoke the wings for 30 to 40 minutes, until they take on a light golden color.
- Raise the smoker to 400 to 425°F, or move the wings to a grill set up for medium-high indirect heat. Cook, flipping once, until the skin is crisp and the meat reads 175 to 185°F, 25 to 35 minutes.
Honey-Hot Glaze
- While the wings crisp, warm the hot sauce, honey, butter and garlic in a small saucepan, stirring until smooth and just simmering, 2 to 3 minutes.
- Toss the hot wings with the glaze in a big bowl, scatter the parsley or scallions over the top and serve right away.