Ingredients
Equipment
Method
Season & Smoke
- Preheat your smoker to 275°F. Season the wings with the salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Smoke the wings for 60 to 75 minutes, or until they reach an internal temperature of about 170°F. During the last 5 minutes, brush a few tablespoons of your favorite hot sauce onto the wings.
Crisp & Glaze
- Increase the temperature to 400°F and cook for another 15 to 20 minutes, until the skin is crispy and the wings reach 175 to 185°F internal.
- While the wings finish cooking, combine the hot sauce, honey, butter, and garlic powder in a saucepan over medium heat. Stir until smooth and combined.
- Remove the wings from the grill and immediately toss them in the hot sauce glaze until fully coated. Serve hot.
Notes
Smoke Then Crisp: The low 275°F smoke builds flavor and renders fat slowly, then the 400°F finish crisps the skin. You get smoke and crunch together.
Dry the Skin: Pat the wings dry before seasoning. For extra crispiness, add a teaspoon of baking powder to the rub, or air-dry the seasoned wings in the fridge for an hour.
Cook to 175-185°F: Wings are safe at 165°F, but they eat better higher, where the fat and connective tissue fully render. Use an instant-read thermometer.
Toss, Don't Brush: Toss the wings in the warm glaze right off the grill so every wing is coated evenly. Glazing only at the end keeps the sugars from burning.
Reheating: Re-crisp leftovers in a hot oven or air fryer, not the microwave. Toss in a little fresh glaze to revive them.