AW Eats
About the Recipe
I love smoked wings—there's just something about that low-and-slow cook that gives them unbeatable depth. But when you finish them over a ripping-hot grill and hit them with a sticky glaze, everything changes. The contrast of the smoke with the charred edges, the caramelized sauce, and the tender meat makes every bite dynamic. It’s that push-pull of sweet, heat, and smoke that makes these wings one of my favorite things to make (and eat).
Ingredients
For the Wings:
3 lbs chicken wings, split and tips removed
2 tbsp olive oil
1½ tsp kosher salt
1 tsp garlic powder
1 tsp smoked paprika
½ tsp freshly ground black pepper
¼ tsp cayenne pepper
For the Sauce:
½ cup BBQ sauce (your favorite)
¼ cup hot sauce (such as Frank’s RedHot)
2 tbsp unsalted butter
1 tbsp honey
1 tsp Worcestershire sauce
½ tsp garlic powder
½ tsp onion powder
1 tsp lemon juice
To Finish:
Chopped parsley or scallions, for garnish
Ranch or blue cheese dressing, for serving
Preparation
Prep the Wings:
Pat the chicken wings dry thoroughly with paper towels. In a large bowl, toss with olive oil, then season evenly with salt, garlic powder, smoked paprika, black pepper, and cayenne. Let the wings sit at room temperature for 20–30 minutes while you preheat the smoker.
Smoke the Wings:
Preheat your smoker to 225°F (107°C). Arrange the wings in a single layer on the smoker rack. Smoke for 1½ to 2 hours, or until the internal temperature of the wings reaches 160°F (71°C).
Make the Sauce:
While the wings are smoking, combine BBQ sauce, hot sauce, butter, honey, Worcestershire, garlic powder, onion powder, and lemon juice in a small saucepan over medium heat. Simmer for 5–7 minutes until slightly thickened. Remove from heat and keep warm.
Grill & Glaze:
Preheat your grill to high heat (450–500°F / 232–260°C). Transfer the smoked wings to the hot grill and begin basting with the sauce. Grill for 2–3 minutes per side, flipping and glazing continuously, until the wings are well charred, sticky, and reach an internal temp of 180°F (82°C). Watch closely to avoid burning the sugars in the glaze.
Serve:
Let the wings rest for 5 minutes off the grill. Garnish with chopped parsley or scallions and serve hot with ranch or blue cheese dressing on the side.