Had to do it to em’. If you follow this blog, you’ll learn that we love sriracha! Mix it with some honey, with a little bourbon on some smoked wings and you have magic. In this smoked chicken wings recipe, you might even learn a trick or two about smoking wings! It takes practice, but wings are pretty forgiving and well worth learning.
So first thing on the wings… brine them. This will keep the chicken tender and juicy. For the brine, when I make spicy chicken, I like to use 1 tbsp coarse salt per cup of water, a dash of Worcestershire sauce, a splash of hot pickle juice, and a squeeze of spicy Dan-O’s Seasoning. Just water and salt will do… but trust me on the others.
Second thing is, Dan-O’s! Lots of Dan-O’s on your wings. Third thing is, crisp them up when they’re done. If you do wings at the traditional smoking temp without crisping, they can become rubbery. A few minutes on a hot grill, or cranking your smoker up to 350 for the last 10-15 minutes can do the trick. My wood chunks caught fire towards the end of my cooking, so they did this for me automatically.. How nice.
For the glaze, I usually go equal parts honey and sriracha. A few dashes of red paper flakes can look nice and bring extra heat if you like either. I also add a squeeze of dijon mustard and a splash of bourbon to my glaze. If you like your sauces sweeter, use more money. Spicier? Use more sriracha.
Serve honey sriracha smoked chicken wings with nothing. Eat them now. Enjoy!
- Thawed out chicken wings (as many as you want)
- Coarse salt
- Optional brining ingredients (above)
- Dan-O’s Seasoning
- Sriracha sauce
- Dijon mustard
- Splash of bourbon (optional)
- Brine your chicken. Mix together 1 tbsp coarse salt per 1 cup of water. Add in optional brining ingredients above for added flavor. Place chicken in brine, and let rest for 3-4 hours in the fridge.
- Remove chicken from brine and pat dry with paper towel. Season both sides with a good amount of Dan-O’s Seasoning. Preheat your smoker to 225 degrees, then add your wood chips or chunks.
- Smoke chicken wings at 225 until they hit an internal temperature or 150-155 (about an hour). From there, either finish on the grill or crank your smoker up to 350 to crisp up the skin. Do not let surpass 175-180 degrees internal.
- Finish with the honey sriracha glaze the last few minutes of cooking. Remove from grill and allow glaze to and wings to cool.