These smoked honey ginger chicken wings are cooked low and slow, so the meat stays juicy while the honey caramelizes instead of burning. Smoking them at 250°F allows the fat to render properly while building a sticky, flavorful glaze. These are easy, crowd-friendly wings perfect for game day or casual get-togethers.
Sticky, savory, a little sweet, and slightly spicy, these smoked honey ginger chicken wings are a nice break from the usual buffalo routine. They're perfect when you want bold flavor without tossing wings in sauce. I love serving these with something creamy on the side to balance the sweetness. They're always the first wings gone.
Ingredients
See the recipe card below for the remaining ingredients and quantities.
Step-by-Step Instructions
Step 1
Set your smoker to 250°F. Pat the wings completely dry. Add wings, honey, ginger, garlic, olive oil, and spices to a bowl.
Step 2
Toss until evenly coated.
Step 3
Arrange the wings in a single layer on the smoker grates and smoke for 1 ½-2 hours until the wings reach 175°F internally and the skin looks rendered.
Step 4
Remove from the smoker and let rest for a few minutes before serving.
Pro Tips from Our Backyard
- Don't increase the heat. Higher temps will burn the honey before the wings are done.
- Dry the wings well. Excess moisture prevents proper caramelization and crispiness.
- Cook to 175°F. Wings are best when the fat is fully rendered.
Serving Suggestions
These honey ginger wings are great served with creamy dips or alongside other smoked appetizers. Pair them with smoked macaroni and cheese to balance the sweetness, or electric smoker jerk wings if you want a spicier option.
Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-we'd love to hear how it turned out. Your feedback helps other backyard cooks, too!
Tap stars to rate!
Smoked Honey Ginger Chicken Wings
See the full post for extra tips and photos
Save this Recipe!
Get the recipe link sent to your inbox!
Ingredients
- 2 pounds chicken wings
- 2 cloves garlic, minced
- 2 teaspoons smoked paprika
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper
- 2 tablespoons honey
- 1 teaspoon ginger, minced or ginger paste
- 1 teaspoon adobo seasoning
- ½ teaspoon onion powder
- salt and black pepper, to taste
- 2 teaspoons olive oil
Instructions
- Preheat your smoker to 250°F.
- Pat the chicken wings completely dry with paper towels. Add them to a large bowl with the remaining ingredients. Toss until the wings are evenly coated.2 pounds chicken wings, 2 cloves garlic, 2 teaspoons smoked paprika, ½ teaspoon turmeric, ½ teaspoon cayenne pepper, 2 tablespoons honey, 1 teaspoon ginger, 1 teaspoon adobo seasoning, ½ teaspoon onion powder, salt and black pepper, 2 teaspoons olive oil
- Place the wings directly on the smoker grates, leaving space between each wing for even airflow.
- Smoke at F for 75-90 minutes, flipping once halfway through, until the wings reach an internal temperature of 175°F and the meat is tender.
- Remove the wings from the smoker and let rest for 5 minutes before serving.
Notes
- Store leftover wings in the fridge for up to 3 days.
- Reheat in the air fryer or oven at 350°F for about 10 minutes.
- If you prefer crispier skin, finish the wings at 400-425°F for 10-15 minutes on a grill, in the oven, or in a hot smoker after they've absorbed smoke.
- Keep the temperature steady. Higher heat early on can burn the honey before the wings finish cooking.
Equipment Needed
- Pellet Smoker
Comments
No Comments