Smoked Hot Honey Chicken Wings

Featuring Tony Chachere’s Bold Creole Seasoning

Why You’ll Love These Smoked Hot Honey Chicken Wings

These smoked hot honey wings balance smoky depth, sticky sweetness, and a satisfying kick. They’re ideal for backyard barbecues, game day, or any time you want a bold, shareable appetizer. Using Tony Chachere’s Bold Creole Seasoning adds a vibrant Creole spice that complements the hot honey glaze, creating a unique flavor profile that stands out from everyday wing recipes. The method here is simple and approachable, delivering reliably crispy skin and juicy meat whether you’re an experienced pitmaster or a home cook.

What Makes a Great Chicken Wing?

Great wings are crispy on the outside, juicy inside, and richly seasoned. The process focuses on drying the skin, seasoning evenly, smoking gently to render fat, then finishing at higher heat to crisp. A hot honey sauce finishes the wings with a glossy, sweet-spicy coating that enhances every bite without overwhelming the smoke and seasoning.

How to Get Crispy Chicken Wings on a Smoker

Start by patting the wings dry to remove moisture that blocks crisping. Toss the wings in olive oil and the Creole seasoning blend so the spices adhere and the skin can brown. Smoke at a low temperature to render fat, then raise the heat to crisp the skin. This two-stage approach produces deep smoke flavor and a crunchy exterior. For visual guidance, the image shows perfectly crisped wings fresh from the smoker.

Ingredients

For the Chicken Wings:

• 2 lbs chicken wings (drums & flats)
• 2 tbsp olive oil
• 2 tbsp Tony Chachere’s Bold Creole Seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tsp onion powder
• 2 tsp dried oregano

For the Hot Honey Sauce:

• ½ cup honey
• 2 tbsp hot sauce (your favorite)
• 1 tbsp butter
• 1 tbsp apple cider vinegar
• 1 tsp red pepper flakes (optional)

Instructions

1. Prepare the Chicken Wings

Pat the wings dry with paper towels to remove any surface moisture. In a large bowl, combine the wings with olive oil, Tony Chachere’s Bold Creole Seasoning, garlic powder, smoked paprika, onion powder, and dried oregano. Toss until every piece is evenly coated. Proper seasoning and dryness are key for crisp, flavorful skin.

2. Smoke the Wings

Preheat your smoker to 225°F and use a mild wood such as hickory, apple, or cherry for balanced smoke. Place wings on the grates with space between pieces to allow proper smoke circulation. Smoke for 60–75 minutes, aiming for an internal temperature of about 155°F. A probe thermometer helps confirm doneness without cutting into the meat.

3. Make the Hot Honey Sauce

While the wings smoke, melt butter in a small saucepan over low heat. Stir in honey, hot sauce, apple cider vinegar, and red pepper flakes, and simmer for 2–3 minutes until combined and slightly thickened. The vinegar brightens the sauce, and optional red pepper flakes add extra heat. Remove from heat and keep warm.

4. Crisp the Wings

When the wings reach 155°F, raise the smoker temperature to 375°F to crisp the skin. Cook for another 15–20 minutes, or until the internal temperature reaches 175–185°F and the skin is golden and crunchy. Monitor closely to avoid overcooking; extend a few minutes for extra crispness if desired.

5. Toss in Hot Honey Sauce

Transfer the hot, crisp wings to a large bowl and pour the warm hot honey sauce over them. Toss gently until each wing is evenly glazed and glossy. The heat of the wings helps the sauce cling for a beautiful coating.

6. Serve and Garnish

Serve immediately while the wings are hot and crisp. Garnish with chopped parsley or sesame seeds if you like. These pair well with ranch or blue cheese dressing, and celery sticks or a simple green salad make great accompaniments.

Serving Size & Yield

• Serving Size: About 5–6 wings per person
• Yield: Approximately 4 servings

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 40 minutes

Nutrition (Per Serving, Approximate)

• Calories: ~320 kcal
• Protein: ~23g
• Carbohydrates: ~22g
• Fat: ~16g
• Sodium: ~850mg

Below is a printable recipe card!

Smoked Hot Honey Chicken Wings

Print Recipe
Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Ingredients

  

• 2 lbs chicken wings drums & flats
• 2 tbsp olive oil
• 2 tbsp Tony Chachere’s Bold Creole Seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tsp onion powder
• 2 tsp dried oregano

For the Hot Honey Sauce:

• ½ cup honey
• 2 tbsp hot sauce your favorite
• 1 tbsp butter
• 1 tbsp apple cider vinegar
• 1 tsp red pepper flakes optional

Instructions

 

Prepare the Chicken Wings:

• Pat wings dry. Toss with olive oil, Tony Chachere’s Bold Creole Seasoning, garlic powder, smoked paprika, onion powder, and dried oregano until evenly coated.

Smoke the Chicken Wings:

• Preheat smoker to 225°F using hickory, apple, or cherry wood. Smoke wings for 60–75 minutes until internal temp is about 155°F.

Make the Hot Honey Sauce:

• Over low heat, melt butter and stir in honey, hot sauce, apple cider vinegar, and red pepper flakes. Simmer 2–3 minutes, then remove from heat.

Crisp the Wings:

• Increase smoker to 375°F and cook 15–20 minutes more until internal temp reaches 175–185°F and skin is crispy.

Toss in Hot Honey Sauce:

• Move wings to a large bowl and pour the warm sauce over them. Toss to coat evenly.

Serve and Enjoy:

• Serve hot with chopped parsley or sesame seeds. Offer ranch or blue cheese for dipping.

Conclusion

Smoked hot honey chicken wings combine smoky depth, sticky honey sweetness, and a bright, spicy finish. The Creole seasoning lifts the savory notes while the hot honey glaze ties everything together for a crowd-pleasing result. Serve them hot for best texture and flavor.

All Recipes

Items Used In This Recipe

Hasty Bake Charcoal Grill and Smoker

Knitted Gloves

Food Processor

Cast Iron Skillet 

Meater +

Charcoal Chimney

Charcoal Starters