Smoked Hot Wings Recipe

Pat dry and season

Pat the wings thoroughly dry with paper towels. Trim any excess skin and separate drumettes and flats if not already split. Place wings in a large bowl or on a tray. Toss with kosher salt and black pepper evenly.

Apply dry rub

In a small bowl combine paprika, brown sugar, garlic powder, onion powder, ground cumin and cayenne. Sprinkle the dry rub over the wings and rub it into the skin so all pieces are evenly coated. Let rest uncovered in the refrigerator for 30–60 minutes if time allows to dry the skin (optional) — this improves crisping.

Preheat smoker

Set your pellet or offset smoker to 225°F (107°C). Use a mild fruitwood (apple or cherry) or a mix with hickory for a balanced smoke. Allow smoker to come to temperature and produce clean smoke.

Smoke the wings

Arrange wings on the smoker grate in a single layer, leaving space for air circulation. Smoke at 225°F for 45–60 minutes until the skin is set, and internal temperature reaches about 160–165°F (71–74°C). During the smoke you should see a light amber color from the smoke and the rub will set on the skin.

Raise temp or move to grill/oven

After initial smoke, increase smoker temperature to 375–400°F (190–204°C). If your smoker cannot reach that heat, transfer wings to a preheated gas/charcoal grill over direct heat or to a 425°F (218°C) oven on a wire rack set over a baking sheet.

Crisp the wings

Cook wings at the higher heat for 8–12 minutes, turning once, until skin is crisp and the internal temperature is 175–180°F (79–82°C). Watch closely to avoid flare-ups; move wings if they begin to char too aggressively.

Make the sauce

While wings crisp, melt the butter in a small saucepan over low heat. Stir in hot sauce, honey, apple cider vinegar, smoked paprika and salt. Warm gently until butter is melted and sauce is smooth and glossy; do not boil. Taste and adjust salt, honey or vinegar to balance heat and tang.

Toss wings in sauce

Place finished wings in a large bowl. Pour the warm sauce over the wings and toss gently but thoroughly so each wing is coated. If you prefer a thinner glaze, reserve 1–2 tablespoons of sauce and brush it on after tossing.

Transfer wings to a platter. Sprinkle with chopped parsley and serve immediately with blue cheese or ranch dressing and lemon wedges on the side.

Leftovers: store cooled wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven or under a broiler briefly to re-crisp, or in an air fryer for 5–7 minutes.