Deep smoke flavor. Sticky-sweet glaze. Slow heat that builds. Crispy skin. Fall-off-the-bone tenderness.
These wings deliver maximum flavor with balanced sweetness, bold spice, and perfect smoke infusion.
For the Wings
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2–3 lbs chicken wings, separated into flats + drums
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1 tbsp olive oil
Sweet & Spicy Dry Rub
(Built for deep, caramelized flavor and balanced heat)
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2 tbsp brown sugar
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1 tbsp smoked paprika
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2 tsp garlic powder
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2 tsp onion powder
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2 tsp kosher salt
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1 tsp black pepper
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1 tsp chili powder
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1 tsp ground mustard
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½ tsp cayenne (adjust heat)
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½ tsp chipotle powder (adds smoky heat)
Sweet & Spicy Sticky Glaze
(Makes the wings irresistible — glossy, thick, bold)
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¼ cup honey
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2 tbsp brown sugar
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2 tbsp butter
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2 tbsp hot sauce (your choice: classic, sweet chili, or habanero)
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1 tbsp soy sauce
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1 tbsp apple cider vinegar
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½ tsp crushed red pepper
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Optional: 1 tsp sriracha for extra heat
Wood for Smoking
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Applewood (best sweetness)
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Cherry (deep color + mild sweetness)
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Hickory (stronger smoke, great for spice-forward wings)
🔥 INSTRUCTIONS
1. Prep the Wings
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Pat wings VERY dry — essential for crisping.
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Lightly coat with olive oil.
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Mix all dry rub ingredients.
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Coat wings evenly, pressing rub into the skin.
High-value tip:
Let coated wings sit 30–60 minutes or refrigerate uncovered overnight for deeper flavor + crispier skin.
2. Preheat Smoker
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Set to 250°F (121°C).
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Add apple or cherry wood for a clean sweet-smoke backbone.
3. Smoke the Wings
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Arrange wings on smoker racks in a single layer.
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Smoke for 1.5–2 hours, until skin begins to tighten and wings reach:
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165°F at minimum,
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Best texture at 175–185°F (wings love higher temp).
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High-value technique:
Spritz lightly with apple juice every 45 minutes for shine and color.
4. Crisp & Caramelize
After smoking, choose one of these finishing methods:
A. Crisp in the smoker
Raise smoker to 350°F
→ cook 15–20 minutes until skin is golden and lightly blistered.
B. Finish on a hot grill
Grill over medium-high heat 2–3 minutes per side for char + snap.
C. Oven finish
Broil on high 3–5 minutes, watching closely.
5. Make the Sweet & Spicy Glaze
While wings finish:
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Combine honey, brown sugar, butter, hot sauce, soy sauce, vinegar, red pepper, and optional sriracha.
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Simmer 3–5 minutes until glossy and slightly thickened.
6. Glaze the Wings
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Toss the hot wings in the glaze (or brush heavily).
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Return to smoker/grill for 5 minutes to set the glaze.
This creates a sticky, lacquered finish that clings beautifully.
⭐ SERVING OPTIONS
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Sprinkle with toasted sesame seeds
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Add chopped green onions
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Serve with ranch, blue cheese, or sweet chili dip
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Pair with celery, carrot sticks, or grilled pineapple
🔥 CHEF’S HIGH-VALUE PRO TIPS
🔥 Dry-brine the wings with salt 2–12 hours for explosive flavor & crispness.
🔥 Use baking powder (½ tsp per lb) in the rub for extra-crispy skin.
🔥 Double-smoke method: smoke 1 hour at 225°F → finish at 300–325°F.
🔥 Add honey ONLY at the end—prevents burning.
🔥 Try a “heat ladder” glaze: honey + hot sauce + sriracha + cayenne for layered spice.
🔥 For ultra-sticky wings: brush glaze twice during final 10 minutes.
- 2 1/2 tablespoons ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon seasoned salt
- 5 pounds chicken wings, rinsed and dried
- 1 cup honey
- 1/2 cup hot barbecue sauce (or more to taste; use your favorite and the hottest sauce you can stand)
- 3 tablespoons apple juice
Place the chicken wings in a large zippered plastic bag. Pour in the dry rub and shake to coat the wings well. Marinate for at least 30 minutes (at room temperature) or as long as 24 hours (in the refrigerator).
Prepare coals using 3 pounds of charcoal. Make sure the coals are in a pile to one side of your grill or smoker.
Mix the honey, barbecue sauce, and apple juice together in a small saucepan. Cook over medium heat until warmed through.
Place the wings in a disposable foil pan and pour the warm sauce over the wings.
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