Smoked Hot Honey Chicken Wings
These Smoked Hot Honey Chicken Wings are seasoned with bold Creole spices, smoked at 400°F until crisp, then tossed in a sweet and spicy homemade hot honey glaze.
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.
Nutrition
Calories: 508kcalCarbohydrates: 39gProtein: 23gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 102mgSodium: 296mgPotassium: 329mgFiber: 2gSugar: 35gVitamin A: 1730IUVitamin C: 8mgCalcium: 46mgIron: 2mg
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