Best Smoked Hot Honey Chicken Wings
These Smoked Hot Honey Chicken Wings pack in smoky, savory, sweet, and spicy flavors every single bite. The wings are seasoned with Tony Chachere's Bold Creole Seasoning, then smoked on high at 400°F for crispy skin.
Toss the wings in my homemade hot honey glaze (inspired by my hot honey lemon pepper wings) and finish them with fresh parsley or sesame seeds for an easy appetizer that’s perfect for game day, backyard BBQs, and summer cookouts.
Quick Look: Smoked Hot Honey Chicken Wings
- What it is: Smoked chicken wings seasoned with bold Creole spices, cooked at 400°F for crisp skin, then tossed in a sweet and spicy hot honey glaze.
- Why Make THIS Version? The wings are smoked on high heat at 400°F to get that deep smoked flavor and to crisp the skin before being coated in the sticky hot honey sauce. I use the same technique when I make orange Gochujang smoked chicken wings.
- Key Ingredients: Chicken wings, Tony Chachere’s Bold Creole Seasoning, smoked paprika, honey, butter, hot sauce, apple cider vinegar.
- Total Time: About 1 hour 5 minutes.
- Target Internal Temperature: 185-195°F.
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Why This Recipe
- Sweet and Spicy Glaze: Honey provides the sweetness while hot sauce and optional red pepper flakes bring the heat. The sweet and spicy glaze works well together. I use a similar sweet-and-spicy combination in my hot honey smoked salmon.
- Bold Creole Seasoning: Tony Chachere's Bold Creole Seasoning gives the wings a savory, spicy base that works especially well with the sweet hot honey glaze.
- High Heat Smoking: Smoking wings at 400°F until they hit 185-195°F internal temperature gives dark-meat chicken a better finished texture while allowing additional time for the skin and connective tissue to render.
Key Ingredients
- Chicken Wings: Use about 2 pounds of chicken wings, separated into drums and flats. Similar-sized pieces will cook more evenly.
- Olive Oil: Helps the seasoning adhere to the wings and creates an even coating before smoking.
- Tony Chachere's Bold Creole Seasoning: Provides the main savory, salty, and spicy flavor for the wings. I used this for my smoked Creole chicken wings recipe too.
- Additional Seasonings: Garlic powder, onion powder, smoked paprika, and dried oregano.
- Honey: The base of the glaze, providing sweetness and a sticky finish.
- Hot Sauce + Red Pepper Flakes: Add the spicy component to the honey glaze. Use your favorite Louisiana-style hot sauce or another hot sauce you enjoy.
- Butter: Adds richness and helps create a smooth, glossy sauce.
- Apple Cider Vinegar: Adds acidity that balances the sweetness of the honey.
Substitutions or Additions
- Adjust the heat: Use more or less hot sauce depending on how spicy you want the wings. Add the optional red pepper flakes for another layer of heat.
- Use a different hot sauce: Louisiana-style hot sauce works well, but you can use your favorite vinegar-based hot sauce.
- Change the smoke wood: Hickory, apple, and cherry all work well. I prefer hickory for a stronger smoke flavor, while apple or cherry gives the wings a milder profile. Hickory wood is great for my Cajun grilled chicken drumsticks recipe.
- Garnish: Sprinkle toasted sesame seeds over the finished wings for a little crunch or garnish with chopped parsley for freshness and color.
How to Make Smoked Hot Honey Chicken Wings (Step by Step)
Step 1: Season and Air-Dry the Wings: Pat the chicken wings completely dry with paper towels. Add them to a large mixing bowl and toss with avocado oil, Tony Chachere’s Bold Creole Seasoning, garlic powder, smoked paprika, onion powder, and dried oregano. Arrange the seasoned wings on a wire rack and refrigerate uncovered for 2 hours before smoking.
Step 2: Toss and Coat: Mix well to ensure all the chicken wings are nicely coated in the seasoning mix. This step is essential for getting a uniform flavor throughout each bite.
Step 3: Smoke the Wings: Preheat your smoker to 400°F. Arrange the seasoned wings directly on the smoker grates, leaving space between each piece so smoke can circulate.
Step 4: Smoke on Both Sides: Cook the wings for 20-25 minutes, then flip and cook again for 25-30 minutes or until the wings are browned and crispy and the thickest part of the meat reaches approximately 185-195°F.
Step 5: Make the Hot Honey Sauce: Melt the butter in a small saucepan over low heat. Add the honey, hot sauce, apple cider vinegar, and red pepper flakes if using. Stir well and simmer for 2-3 minutes.
Step 6: Toss in the Hot Honey Glaze: Transfer the hot wings to a large mixing bowl. Pour the warm hot honey sauce over the wings and toss until every piece is evenly coated.
James’ Grill Master Pro Tips
Dry the Wings Well: Pat the wings completely dry before seasoning. For extra crispiness, arrange the wings on a wire rack and leave them uncovered in the refrigerator for 2 hours to dry out even further. I do this when I make my pellet smoked chicken wings too.
Give the Wings Space: Don’t crowd the smoker grates. Leave enough room between the wings for smoke and hot air to circulate.
Use an Instant-Read Thermometer: Cooking times can vary depending on the size of the wings and your smoker. Check the thickest part of the meat rather than relying on time alone.
Sauce at the End: Don’t coat the wings in hot honey before the high-heat finishing stage. The sugar in the honey can burn, so wait until the wings are fully cooked and crispy. I realized this when I made hot honey garlic chicken wings.
Serve Immediately: These wings are at their best right after they’re tossed in the glaze, while the skin is still crisp and the sauce is glossy.
Chicken Drumstick Temperature Guide
Chicken drumsticks should reach a minimum internal temperature of 165°F (74°C) in the thickest part of the meat, according to USDA guidance. Make sure you check several drumsticks when cooking a batch, since smaller drumsticks can cook faster than larger ones.
- 165°F: Safe minimum: Chicken drumsticks are safe to eat at 165°F, according to the USDA.
- 175°F+: More tender: As drumsticks cook beyond the minimum safe temperature, connective tissue continues to bread down, giving the meat a more tender texture.
- 185-195°F: I prefer taking my chicken drumsticks to 185-195°F. At this temperature, the meat pulls cleanly from the bone while staying juicy, and high-heat cooking gives the skin more time to render and crisp.
Smoked Hot Honey Chicken Wings FAQs
At 400°F, these wings typically take about 50-60 minutes to cook. I use an instant-read thermometer rather than relying on time alone and cook the wings until they reach my preferred internal temperature of 185-195°F.
The heat level depends largely on the hot sauce and the amount of optional red pepper flakes you use. Tony Chachere’s Bold Creole Seasoning also contributes some spice. For milder wings, use a mild hot sauce and skip the red pepper flakes.
You can cook the wings ahead and refrigerate them, but they will have their best texture when served immediately after smoking and saucing. Use your air fryer or oven to reheat the leftovers.
More Chicken Wing Recipes
If you tried this smoked hot honey chicken wings recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Remember, a bad day grilling is better than a GREAT day at work!
Smoked Hot Honey Chicken Wings
Ingredients
- 2 lbs chicken wings drums & flats
- 2 tbsp olive oil
- 2 tbsp Tony Chachere's Bold Creole Seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tsp onion powder
- 2 tsp dried oregano
For the Hot Honey Sauce:
- ½ cup honey
- 2 tbsp hot sauce e.g., Louisiana hot sauce or your favorite
- 1 tbsp butter
- 1 tbsp apple cider vinegar
- 1 tsp red pepper flakes optional, for extra heat
Instructions
Season and Air-Dry the Wings
- Pat the chicken wings completely dry with paper towels. Add the wings to a large mixing bowl and toss with olive oil, Tony Chachere's Bold Creole Seasoning, garlic powder, smoked paprika, onion powder, and dried oregano. Toss until evenly coated. Arrange the wings in a single layer on a wire rack and refrigerate uncovered for 2 hours before smoking.
Smoke the Wings
- Preheat your smoker to 400°F. Arrange the seasoned wings directly on the smoker grates, leaving space between each piece so smoke can circulate.
Smoke on Both Sides
- Cook the wings for 20-25 minutes, then flip and cook again for 25-30 minutes or until the wings are browned and crispy and the thickest part of the meat reaches approximately 185-195°F.
Make the Hot Honey Sauce
- Melt the butter in a small saucepan over low heat. Add the honey, hot sauce, apple cider vinegar, and red pepper flakes if using. Stir well and simmer for 2-3 minutes.
Toss in the Hot Honey Glaze
- Transfer the hot wings to a large mixing bowl. Pour the warm hot honey sauce over the wings and toss until every piece is evenly coated.
Video
Notes
- Pat the wings completely dry before seasoning, then refrigerate uncovered on a wire rack for 2 hours to help dry the surface and promote crispier skin.
- Use an instant-read thermometer to check the thickest part of the wings rather than relying only on cooking time. I prefer an internal temperature of 185-195°F for tender wings.
- Toss the wings with the hot honey glaze after cooking rather than before the high-heat finishing stage to prevent the honey from burning.
- Adjust the hot sauce and red pepper flakes to control the heat level.
- Serve the wings immediately after tossing with the glaze for the crispiest texture.
