Smoked Honey Garlic Wings
Looking for a finger-licking, crowd-pleasing wing recipe that bursts with smoky flavor and tangy sweetness? These smoked honey garlic wings are perfect for your next backyard BBQ or game day feast. With a blend of smoky, sweet, and tangy flavors, these smoked chicken wings are sure to be a hit with your family and friends.
Honey mustard chicken is always a win in this house. Those bacon-wrapped honey mustard chicken tenders are a perfect weeknight meal that also can be easy finger food. When I am in a hurry, the air fryer honey mustard chicken legs are also a perfect weeknight meal. But don’t sleep on the grilled honey mustard pork chops that inspired these smoked honey mustard chicken wings. Let’s be honest: after making grilled buffalo chicken, I was determined to make smoked chicken wings.
Why You’ll Love These Smoked Honey Garlic Wings
- Sweet & Savory Flavor: The honey and garlic glaze creates a perfect balance of sweetness and bold garlicky taste.
- Smoky Goodness: The smoker adds depth and richness, elevating the flavor of the wings.
- Easy to Make: With simple ingredients and an effortless cooking process, these wings come together easily.
Ingredients
Here are the ingredients you need to make honey garlic smoked wing:
- Chicken wings
- Lemon Pepper seasoning
- Honey
- Dijon mustard
- Lemon
- White wine
- Garlic
- Parsley
- Butter
- Salt and Pepper
- 1 teaspoon cayenne pepper (optional)
- Wood chips (applewood or hickory for smoking)
See recipe card for quantities.
Instructions: How to Make Smoked Wings
Set the smoker to 225°F and add your favorite wood chips (applewood or hickory are great for a sweet, smoky flavor).
- Step 1: Make the Honey Mustard Marinade – Combine the white wine, dijon mustard, honey, lemon, garlic, salt and pepper. You can also add parsley to the marinade. Mix together.
- Step 2: Marinate the chicken wings—Place the wings in a bowl or bag. Pour the honey mustard marinade over them and let them marinate for 30 minutes.
- Step 3: Make Lemon Pepper Dry Rub—While the wings are marinating and the smoker is heating up, combine lemon pepper seasoning with black pepper, minced garlic, lemon peel, and parsley, optionally.
- Step 4: Dry Rub Chicken Wings—Drain the marinade from the wings, pat them dry, and rub them with the dry rub mixture.
Smoke the wings for 2-2.5 hours or until the internal temperature reaches 165°F, flipping halfway through. Then, increase the heat to 350°F (or finish on a grill). Remove from the grill and brush the wings with the lemon garlic butter or honey mustard sauce.
Smoked Honey Garlic Wings are a fantastic blend of sweet, savory, and smoky flavors that are perfect for any occasion. Whether you’re smoking them low and slow or grilling them, these wings will be a hit with everyone!
Hint: For a stickier wing, return the wings to the smoker or grill and cook for another 5-10 minutes after brushing with a honey garlic sauce until the glaze caramelizes and the skin becomes crispy.
Variations for Smoked Honey Garlic Wings
Here are some quick variations to try with your smoked honey garlic wings:
- Spicy Honey Garlic Wings: Add 1-2 teaspoons of sriracha or hot sauce to the glaze for a spicy kick.
- Maple Garlic Wings: Swap honey with maple syrup for a richer, earthier sweetness.
- Ginger Honey Garlic Wings: Add 1 tablespoon of grated fresh ginger to the sauce for a zesty, spicy twist.
- Grilled Honey Garlic Wings: Don’t have a smoker? Grill the wings over indirect heat, then baste with the honey garlic glaze and cook over direct heat until crispy.
These quick tweaks offer different ways to enjoy your wings while keeping that tangy honey garlic goodness!
Smoker Equipment
Get everything you need to make these smoked chicken wings by checking out the grilled essentials list on Amazon.
How to Store and Reheat Smoked Honey Garlic Wings
- Refrigerate: Store in an airtight container for up to 3-4 days.
- Freeze: Place in a freezer-safe container and freeze for up to 3 months.
Reheating Tips:
- Microwave: Heat in 30-second intervals, though wings may lose some crispiness.
- Oven: Reheat at 350°F for 10-15 minutes until crispy.
- Air Fryer: Reheat at 375°F for 5-7 minutes.
Pro Tips for Perfect Smoked Wings
- Make-Ahead: You can smoke the wings ahead of time and finish them on the grill just before serving to save time.
- Crispier Skin: To get that perfect crispy skin, dry the wings thoroughly before seasoning. You can also increase the temperature at the end of smoking or finish them off on a grill.
- Wood Chip Choice: Applewood adds a mild, sweet flavor, while hickory gives a stronger, more robust smoke. Choose based on your flavor preference.
FAQ
Yes, but make sure to fully thaw the frozen chicken wings before seasoning and smoking to ensure even cooking and flavor absorption.
Yes, you can grill the wings over indirect heat or bake them in the oven at 400°F for 40-45 minutes. You won’t get the same smoky flavor, but the honey mustard glaze will still taste amazing.
Related Smoker Recipes
Looking for other smoker recipes like this? Try these tried and trued smoked recipes:
What to eat with Chicken Wings
These wings pair well with coleslaw, potato salad, corn on the cob, or sweet potato fries. A cold beer or iced tea complements the smoky, tangy flavors.
Smoked Honey Garlic Wings
Equipment
- Smoker
Ingredients
- 2 pounds chicken wings
- 1 cup white wine
- ¼ cup dijon mustard
- 2 lemons
- ½ cup honey
- 4-8 cloves garlic
- 3 teaspoons lemon pepper seasoning
- 1 bunch parsley
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 tablespoons butter, melted
Instructions
- Make the chicken wing marinade. Mix the white wine, honey, dijon mustard, juice from one lemon, 1 teaspoon of the lemon pepper seasoning, 1 taespoon of salt, and 4 cloves of garlic minced. Put the wings in a gallon Ziploc bag and then pour the buttermilk ranch over top of the chicken wings. Let sit for 30 minutes.
- Heat the smoker to 225℉ and place an indirect heat plate if using a charcoal smoker.
- Make the dry rub by combining the salt, pepper, 1 teaspoon of lemon pepper seasoning, lemon zest from one lemon, 2-4 minced garlic, and parsley. Drain the marinade off the chicken wings. Then pat down with the dry rub.
- Place the wings on the smoker grates in a single layer.Smoke for 2-2.5 hours or until the wings reach an internal temperature of 165°F, flipping halfway through for even cooking.
- Crisp up the chicken wings. Remove the wings from the smoker and increase the temperature to 350°F, or preheat a grill to medium-high heat for crispier skin. Return the wings to the smoker or grill for another 5-10 minutes, allowing the skin to get crispy. You can also glaze with the honey garlic sauce recipe below.
- In the last ten minutes of the wings cooking, make a garlic butter to brush on the wings. Combine melted butter, lemon pepper seasoning, minced fresh garlic, more parsley, and lemon juice. Brush on the wings if not using a honey garlic sauce.
- Serve with celery and ranch or honey mustard dressing for dipping.
Notes
- ½ cup honey
- 4 garlic cloves, minced
- ¼ cup soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon butter
- 1 teaspoon crushed red pepper flakes (optional, for heat)
Make the Honey Garlic Sauce
- In a small saucepan, melt the butter over medium heat.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in honey, soy sauce, apple cider vinegar, and red pepper flakes (if using). Simmer for 5 minutes until the sauce thickens slightly.
Nutrition
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