Honey Hellfire Hot Honey Wings
Smoke them, crisp them, drown them in hot honey.
Ingredients
- 3 lbs chicken wings, split, tips removed
- 1 tbsp baking powder (aluminum-free)
- 3 tbsp Honey Hellfire, divided
- 1/2 cup honey
- 4 tbsp butter
- 1 tbsp apple cider vinegar
- Ranch or blue cheese for dipping
How I cook it
Pat the wings bone-dry - this is the whole game for crispy skin.
Toss with baking powder and 2 tbsp Honey Hellfire. Rest uncovered in the fridge at least 1 hour, up to overnight.
Heat the smoker to 275°F.
Smoke the wings 40–45 minutes, flipping once, until they hit 175°F+ internal. Wings are better past 165 - the connective tissue breaks down.
While they smoke, warm the honey, butter, vinegar, and remaining 1 tbsp of rub in a small pan until it loosens into a glaze.
Toss the hot wings in the glaze and serve immediately.
The baking powder trick is not optional if you want crispy skin off a smoker. And don't fear 175°F on wings - that's when they actually get tender. This is the rub doing double duty: in the dry brine and in the glaze.
Gear for this cook
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