Smoked Honey Ginger Chicken Wings

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Smoked Honey Ginger Chicken Wings

These smoked honey ginger chicken wings are cooked low and slow so the meat stays juicy while the honey gently caramelizes without burning. Finished with a savory ginger-garlic glaze, they’re an easy smoker wing recipe for game day, parties, or weekend cookouts.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Appetizer, Snack

Cuisine: American

Servings: Servings

Calories: 221.3kcal

Author: Sarah Hill

Equipment

Pellet Smoker

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.

Nutrition