BBQ Chicken Wings with Sweet Heat Glaze
Juicy, flavorful chicken wings coated in a sticky sweet-heat glaze that is perfect for cookouts, weeknight dinners, and barbecue spreads.
Ingredients
For the Chicken
- 3 lbs Separated chicken wings
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
For the Sweet Heat Glaze
- 3/4 cup barbecue sauce
- 2 tbsp honey
- 1 tbsp hot sauce
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
- 1/2 tsp red pepper flakes
Equipment
Paper towels, small bowl, small saucepan, basting brush, smoker or grill, instant-read thermometer
Chef Notes
Chicken wings hold up especially well on the smoker and stay juicy even with a longer cook. For a deeper color and slightly tackier finish, brush with an extra layer of glaze just before removing from the heat.
Instructions
Season the Chicken
Pat the chicken wings dry with paper towels.
Rub the chicken with olive oil, then season evenly with salt, pepper, smoked paprika, garlic powder, and onion powder.
Cook the Chicken
Preheat the smoker or grill to 275 degrees Fahrenheit.
Place the chicken on the grate and cook for 35 to 40 minutes, or until the internal temperature begins to approach doneness.
Make the Glaze
In a small saucepan or bowl, combine the barbecue sauce, honey, hot sauce, brown sugar, apple cider vinegar, and red pepper flakes.
Warm the glaze slightly if needed so it brushes easily.
Finish and Glaze
Baste the chicken wings with the glaze during the final 10 minutes of cooking.
Continue cooking until the chicken reaches an internal temperature of 175 to 185 degrees Fahrenheit for tender, juicy dark meat.
Remove from the smoker or grill and rest for 5 to 10 minutes before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 300 degrees Fahrenheit or covered on the grill until warmed through.
Serving Suggestions
Serve with smoked baked beans, creamy mac and cheese, potato salad, slaw, grilled corn, or dinner rolls. These also work well for plated dinners or casual buffet service.