I’ve had honey barbecue smoked chicken wings on my mind for weeks, so I made a big batch and wrote up this easy method to share. These wings are brined in buttermilk for exceptional tenderness, rubbed for bold flavor, smoked over hickory or mesquite, and finished with a sweet-and-spicy honey barbecue glaze.
- Prep Time: 15 minutes
- Marinate Time: 4 hours
- Cook Time: 1 hour
- Smoker Temp: 250°F
- Meat Finish Temp: 165–185°F
- Recommended Wood: Hickory or Mesquite
- 2–3 lbs chicken wing pieces (or whole wings)
- Olive or vegetable oil
- Jeff’s original rub
- 1 quart buttermilk
- ¼ cup kosher salt
- Jeff’s barbecue sauce
- Honey
- Zip-top bag or covered plastic/glass bowl
Arrange the wings in a single layer in a disposable pan.
Drizzle with oil and brush to coat each piece evenly.
Generously sprinkle Jeff’s original rub over the wings, flip them, and apply rub to the other side.
When the rub develops a slightly wet sheen, transfer the wings to a zip-top bag and refrigerate for 2 hours. This initial sit gives the rub time to adhere and adds flavor depth.
After the two-hour rub rest, brine the wings in buttermilk to tenderize and add juiciness. Buttermilk works wonderfully on poultry.
Make the brine by stirring ¼ cup kosher salt into 1 quart of buttermilk until dissolved. Scale the amounts if you’re using more wings.
Pour the buttermilk brine into the bag so all the wings are submerged, then refrigerate another 2 hours. The salt helps the buttermilk penetrate and boosts moisture in the meat.
After brining, transfer the wings to a disposable pan for final seasoning. Do not rinse—the buttermilk and rub add flavor and the salt level is balanced from the brine.
Reapply Jeff’s original rub in a single layer, coating both sides as before. It may feel like extra effort, but this step builds a robust crust and flavor.
Flip and season the other side, then let the wings rest for a few minutes while you prepare the smoker.
These wings are forgiving and work well in an electric, charcoal, gas, or wood smoker—or indirectly on a grill.
Set the smoker for indirect cooking around 250°F. If your smoker runs cooler, allow more time; lower temperatures simply extend cook time.
Note: Most smokers use indirect heat so smoke circulates around the meat rather than directly below it.
Use a bold wood like hickory or mesquite to get noticeable smoke in the relatively short cooking time.
Place wings directly on the grate or on a rack in a pan for easier handling and cleanup.
Plan on about one hour for the wings to reach 165–170°F. You can cook them up to 185°F if you prefer them extra tender. Use a reliable instant-read thermometer to check doneness—this is the only safe way to know they’re fully cooked.
Turn on your oven broiler just before the wings are done so it’s ready to caramelize the glaze immediately.
Prepare the honey barbecue sauce by mixing two parts Jeff’s barbecue sauce with one part honey. For about 1 cup of sauce, combine 2/3 cup barbecue sauce with 1/3 cup honey.
When the wings reach at least 165°F, bring them inside and brush a generous coat of sauce on the top side. Place them under the broiler for roughly one minute, or until the sauce bubbles and caramelizes—watch closely to avoid burning.
Flip the wings, sauce the other side, and broil again for about a minute. This quick caramelization adds great texture and shine.
You can finish these on a hot grill if you prefer, but the broiler gives a very predictable result.
Call out “done!” and enjoy—these wings go fast.
Honey Barbecue Smoked Chicken Wings
Ingredients
- 2-3 lbs of chicken wings (pieces or whole)
- Olive or Vegetable oil
- Jeff’s original rub
- 1 quart of buttermilk
- ¼ cup kosher salt
- Jeff’s barbecue sauce
- Honey
- Zip-top bag or plastic/glass bowl with lid
Instructions
-
Place wings in a single layer in a disposable pan. Drizzle with oil and brush to coat all sides.
-
Sprinkle a generous amount of Jeff’s original rub on the wings, flip to season the other side, then place in a zip-top bag and refrigerate for two hours.
-
Make the brine: Pour 1 quart buttermilk into a pitcher and stir in ¼ cup kosher salt until dissolved (about 20 seconds).
-
Pour the brine into the bag so the wings are fully submerged. Refrigerate another two hours. After brining, transfer wings to a disposable pan for seasoning. Do not rinse.
-
Reapply Jeff’s original rub in a single layer and let the wings rest briefly while you prepare the smoker.
-
Set up the smoker for indirect heat at about 250°F. If your smoker uses a water pan, fill it.
-
Place the wings on the grate and smoke for about one hour, or until they reach 165–170°F. For extra tenderness, cook up to 185°F.
-
Just before they’re done, turn on the broiler so it’s ready to caramelize the sauce.
-
Make the glaze by mixing two parts barbecue sauce with one part honey (for 1 cup: 2/3 cup sauce + 1/3 cup honey).
-
When wings reach at least 165°F, brush the top generously with the honey barbecue sauce.
-
Broil for about a minute or until the sauce bubbles and caramelizes—watch carefully to prevent burning.
-
Flip, sauce the other side, and broil again briefly.
-
Serve hot and enjoy—these disappear fast.