Smoked Chicken Wings
Wings off the smoker — honey sriracha, Alabama white sauce, BBQ glaze, dry rub, and peach sauce wings for game day or an easy weekend cookout.
★ dinner
dinnerHoney Sriracha Smoked Chicken Wings
Had to do it to em’. If you follow this blog, you’ll learn that we love sriracha! Mix it with some honey, with a little bourbon on some smoked wings and you have magic. In this smoked chicken wings recipe, you might even learn a trick or two about smoking wings!
Dan-O’s SeasoningIngredients
- Thawed out chicken wings
- Water
- Course salt
- Dan-O’s Seasoning
- Sriracha Sauce
- Honey
- Dijon Mustard
- Splash of Bourbon (optional)
Instructions
- 1Brine your chicken. Mix together 1 tbsp coarse salt per 1 cup of water. Add in optional brining ingredients above for added flavor. Place chicken in brine, and let rest for 3-4 hours in the fridge.
- 2Remove chicken from brine and pat dry with paper towel. Season both sides with a good amount of Dan-O’s Seasoning. Preheat your smoker to 225 degrees, then add your wood chips or chunks.
- 3Smoke chicken wings at 225 until they hit an internal temperature or 150-155 (about an hour). From there, either finish on the grill or crank your smoker up to 350 to crisp up the skin. Do not let surpass 175-180 degrees internal.
- 4Finish with the honey sriracha glaze the last few minutes of cooking. Remove from grill and allow glaze to and wings to cool.
- 5Enjoy!
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Open in Pepper →Wings Worth Standing By The Smoker For
Wings are the one thing everybody eats. Smoke gets into them fast, the skin crisps up if you set it up right, and you can feed a crowd off a couple of packs without much fuss.
Cooks on Pepper reach for this collection on game days, birthdays, and any Saturday when somebody says they'll bring the drinks if you'll bring the food.
Every recipe here is a wing done a different way — Honey Sriracha Smoked Chicken Wings, Smoked Wings with Alabama White Sauce, a BBQ glaze version, a simple dry rub batch, Buffalo Lemon Garlic Smoked Wings, and one finished with sticky peach sauce.
Quick Tips
- 1
Dry the skin first
Pat wings completely dry and let them sit uncovered in the fridge 1 to 4 hours before they hit the smoker. Dry skin is crisp skin.
- 2
Add baking powder
Toss 2 pounds of wings with about 1 teaspoon of baking powder along with your salt and rub — it helps the skin brown and crackle.
- 3
Smoke low then crank
Run 250°F for about 45 minutes to an hour, then push the heat to 400°F for the last 10 to 15 minutes to tighten the skin.
- 4
Sauce at the end
Wait until wings hit 175°F internal, then toss in honey sriracha, BBQ glaze, or peach sauce so the sugars don't scorch.
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