Honey Heat Smoked Chicken Wings

1 reviews

This post may contain affiliate links. Please read our disclosure policy.

These Smoked Chicken Wings pack a powerful punch of flavor. The rub is sweet and spicy, every bite is fall off the bone tender, and the little kiss of smoke flavor makes these the perfect wings!

Honey Heat Smoked Chicken wings and celery arranged on a wood cutting board.

I’ve spent a lot of time making and perfecting grilled chicken wings. I feel like my Beer Brined Wings could win an award. My friend’s at Vindulge created the Ultimate Buffalo Chicken Wings that have unbelievable crispy skin. These Jerk Chicken Wings are like a punch to the mouth of flavor. For this recipe I was on a mission to create the very best of the best Smoked Chicken Wings. One of the common issues with people doing smoked wings is the skin. They get gorgeous color, amazing flavor, beautifully cooked chicken, and totally rubbery inedible skin.  The secret to these wings having the perfect texture is in the cooking method.

 Chicken wings being brushed with sauce while on the grill.
I start with coating the wings in a light layer of cooking oil and a good dry rub (for these wings I used Caribeque’s Honey Heat rub). Then we hit the smoker at a low temperature for 2 hours. This helps infuse the wings with smoke flavor while slow cooking them for tenderness. Once the smoking phase is over, it is time to really crank the heat and get a nice crisp on the skin. This is where I like to sauce my wings. I am using Caribeque’s newest member of the family, the Honey Heat Smack Sauce. The key here is to make sure your sauce can be spread fairly thin. You’re not looking to have the sauce dripping down your fingers, we just want the sauce to act as a catalyst for crisping the skin. The high heat on your grill combined with the sauce solves the soggy skin problem and gives you those crisp edges you want in your wings!

Aerial view of wings and celery arranged on a wood cutting board with bottle of rub and bottle and small wood bowl of sauce.
Now that we’ve covered my method, I want to give an honest shout out to Caribeque. The owner, Kurt, is a man I feel lucky to call a friend and a part of my BBQ family. I haven’t been on the scene forever, but back when I was just first starting out with the blog and my social media pages Kurt was kind enough to reach out and compliment my skills. He asked me to share information and my experience and made me feel valuable. I’ll be forever grateful and I am honored to help promote his newest products! They are all dang good!!


This post is a part of a sponsored conversation with Caribeque. Thank you for supporting the brands that support Hey Grill Hey. I have been using Caribeque spices for over a year, and I am thrilled to create a recipe for my site with their product!

Honey Heat Smoked Chicken Wings

By: Susie Bulloch
5 from 1 votes
These Smoked Chicken Wings pack a powerful punch of flavor. The rub is sweet and spicy, every bite is fall off the bone tender, and the little kiss of smoke flavor makes these the perfect wings!
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Servings4 people
Save this recipe!
Just enter your email and get it sent to your inbox! Plus you'll get the latest from Hey Grill Hey every week!
Please enable JavaScript in your browser to complete this form.


  • 2 pounds chicken wings
  • 1 Tablespoon vegetable or canola oil
  • 2 Tablespoons Caribeque Honey Heat Pork & Poultry Rub
  • 2 Tablespoons Caribeque Honey Heat Smack Sauce


  • Preheat your smoker to 275 degrees F with your favorite wood.
  • Place the wings in a gallon zip top bag and pour in the oil. Close the bag and shake to thoroughly coat the wings. Open the top and pour in the Honey Heat Rub. Close again and shake until the wings are all evenly coated with the rub.
  • Transfer the wings directly to the grill grates and smoke for 2 hours.
  • Remove the wings from the grill and increase the grill temperature. I like to shoot for around 400-450 degrees F. Brush the wings with the Caribeque Smack Sauce and return to the grill. Cook for 3-4 minutes per side.


Calories: 310kcal | Carbohydrates: 8g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 182mg | Potassium: 262mg | Fiber: 1g | Sugar: 3g | Vitamin A: 394IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!



Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Reader Reviews

8 Reviews

  1. Patty Paulsen says:

    I’m thinking of doing the 2 hour low and slow, then moving the wings to the broiler to crisp. Your thoughts?

    1. Hey Grill Hey says:

      That could work well. Try it out!

  2. Chuck says:

    When do you sauce,and do you put the wings back on the grill.?

  3. Gary Lassmann says:

    This was the second recipe I tried on my new pellet grill. The wings had an awesome flavor and are so easy to prepare. Highly recommend

  4. Marco A. says:

    Do you place the wings offset from the wood? or Directly on top?

    1. Hey Grill says:

      Hey Marco- wings are offset from the wood.

  5. Andrew Woods says:

    What kind of wood do you suggest for chicken?

    1. Hey Grill says:

      I like any combination of alder, maple, hickory, or apple.