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Smoked Chicken Wings with Honey Glaze

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Prep Time 15 minutes
Cook Time 2 minutes
Dry Brine Time( overnight preferred) 4 hours
Total Time 4 hours 17 minutes
Servings 6

Ingredients
  

  • Dry Brine and Rub:
  • 1.5 kg chicken wings split into flats and drumettes
  • 1 tablespoon kosher salt
  • 1 teaspoon baking powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • Honey Glaze:
  • ½ cup good quality honey
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons soy sauce
  • 3 cloves garlic finely minced
  • 1 tablespoon unsalted butter
  • 1 teaspoon smoked paprika
  • ½ teaspoon chilli flakes
  • ¼ teaspoon black pepper
  • For Serving:
  • Fresh flat-leaf parsley or chives chopped
  • Sliced spring onions
  • Flaky sea salt
  • Lemon or lime wedges
  • Dipping sauce of choice

Instructions
 

  • Pat wings completely dry with paper towels.
  • Mix all dry rub ingredients in a small bowl.
  • Toss wings in dry rub until evenly coated on all sides.
  • Arrange in a single layer on a wire rack over a baking sheet.
  • Refrigerate uncovered for at least 4 hours or overnight.
  • Remove from fridge 30 minutes before cooking.
  • Preheat smoker to 107°C to 120°C (225°F to 250°F). Add chosen wood.
  • Place wings on smoker grates in a single layer with space between each.
  • Smoke for 1 hour and 30 minutes without opening lid unnecessarily.
  • Make honey glaze. Combine all glaze ingredients in a saucepan. Simmer 3 to 4 minutes until slightly thickened. Set aside.
  • Increase smoker temperature to 175°C to 190°C (350°F to 375°F).
  • Cook for a further 20 to 25 minutes until skin is deep golden and crispy. Internal temperature should reach 74°C (165°F).
  • Brush wings generously with honey glaze. Close lid for 5 minutes.
  • Apply a second coat of glaze. Cook for a further 3 to 5 minutes until lacquered and caramelised.
  • Remove from smoker. Rest for 5 minutes.
  • Garnish with parsley, spring onions, and flaky sea salt. Serve with citrus wedges and dipping sauce.

Notes

  • Pat wings completely dry before seasoning — moisture is the enemy of crispy skin
  • Baking powder in the rub is essential for crispy skin — do not substitute with baking soda
  • Dry brine overnight for the best flavour and skin texture
  • Maintain consistent smoker temperature — use a grate-level thermometer for accuracy
  • Use apple or cherry wood for a mild, sweet smoke that suits chicken well
  • Do not open the smoker lid during the low-temperature smoke phase
  • Apply honey glaze only in the final 10 minutes — earlier application causes burning
  • Two coats of glaze give the best sticky lacquered finish
  • Rest wings for 5 minutes before serving to keep them juicy
  • Always verify doneness with an instant-read thermometer at 74°C (165°F)
  • Reheat leftovers on a wire rack in a 190°C oven for crispy results