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!