Smoked Hot Honey Chicken Wings

Featuring Tony Chachere’s Bold Creole Seasoning

Why You’ll Love These Smoked Hot Honey Chicken Wings

Smoked Hot Honey Chicken Wings are an incredible combination of smoky, sweet, and spicy flavors. These wings are perfect for a summer barbecue, game day, or whenever you crave a deliciously bold appetizer. By using Tony Chachere’s Bold Creole Seasoning, these wings bring a unique kick that sets them apart from traditional wing recipes. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is easy to follow and guarantees crispy, flavorful wings every time.

What Makes a Great Chicken Wing?

A great chicken wing has a few essential elements: it needs to be crispy on the outside, juicy on the inside, and full of bold flavors. Achieving this at home might seem intimidating, but with the right techniques, it’s actually quite simple. The secret to getting crispy wings lies in thoroughly drying the wings before seasoning, smoking them at a low temperature, and finishing them at a higher heat. The hot honey sauce, with its blend of sweet and spicy, perfectly coats the wings, adding a sticky and delicious finish.

How to Get Crispy Chicken Wings on a Smoker

If you’ve never made wings on a smoker before, you might be wondering how to achieve that restaurant-quality crispiness. It all starts with patting the wings completely dry. Any excess moisture will prevent the skin from crisping up. Once dry, toss the wings in a mixture of olive oil and Tony Chachere’s Bold Creole Seasoning, which not only enhances flavor but also helps in achieving a crispy crust. The key is to smoke the wings at a lower temperature first to render the fat, then increase the heat to 375°F to crisp up the skin.

Ingredients

For the Chicken Wings:

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

1. Prepare the Chicken Wings

Start by patting the chicken wings completely dry using paper towels. Removing excess moisture is crucial because it allows the seasoning to stick better and helps achieve that crispy skin. In a large mixing bowl, combine the wings with olive oil, Tony Chachere’s Bold Creole Seasoning, garlic powder, smoked paprika, onion powder, and dried oregano. Toss the wings thoroughly to ensure an even coating of seasoning on all sides. This step is essential for getting a uniform flavor throughout each bite.

2. Smoke the Wings

Set up your smoker to 225°F and choose a mild wood like hickory, apple, or cherry. These wood types provide a balanced smoky flavor without overpowering the wings. Arrange the wings on the smoker grates, making sure they are spread out evenly. This arrangement ensures the smoke can circulate around each wing. Smoke the wings for 60 to 75 minutes, aiming for an internal temperature of 155°F. If you’re unsure, a meat thermometer is a great tool to check the doneness of the wings without cutting into them.

3. Make the Hot Honey Sauce

While the wings are smoking, prepare the hot honey sauce. In a small saucepan, melt the butter over low heat. Once melted, add the honey, hot sauce, apple cider vinegar, and red pepper flakes. Stir the mixture continuously and let it simmer for 2–3 minutes until the ingredients are well combined and slightly thickened. The apple cider vinegar adds a tangy contrast to the sweetness of the honey, while the red pepper flakes introduce a touch of heat. Remove the sauce from the heat and set it aside.

4. Crisp the Wings

When the wings reach 155°F, it’s time to increase the smoker’s temperature to 375°F. This higher temperature is what gives the wings their crispy texture. Cook the wings for an additional 15–20 minutes or until the internal temperature reaches 175–185°F. This step is also essential for creating a perfect crunch while maintaining juicy meat on the inside. If you like your wings extra crispy, extend this step by a few minutes, keeping a close eye to avoid burning.

5. Toss in Hot Honey Sauce

After the wings have reached the desired temperature and crispiness, transfer them to a large bowl. Pour the hot honey sauce over the wings, ensuring each wing is generously coated. The warm wings will help the sauce stick, giving them a beautiful glossy finish. You can use a spatula or simply toss the wings in the bowl until evenly coated.

6. Serve and Garnish

Serve the wings immediately, while they’re still hot and crispy. Garnish with chopped parsley or sesame seeds if desired. These wings are perfect with a side of ranch or blue cheese dressing to balance the heat. For an added touch, serve with celery sticks or a fresh green salad.

Serving Size & Yield

Serving Size: About 5–6 wings per person
Yield: Approximately 4 servings

Prep & Cook Time

Prep Time: 10 minutes
Cook Time: 90 minutes
Total Time: 1 hour 40 minutes

Nutrition (Per Serving, Approximate)

Calories: ~320 kcal
Protein: ~23g
Carbohydrates: ~22g
Fat: ~16g
Sodium: ~850mg

Below is a printable recipe card!