Smoked Chicken wings on a serving plate
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Sweet and Spicy Chicken Wings Recipe

This recipe is of my favorite smoked wing recipes. They are juicy, tender, smokey, sweet, and a little spicy full of flavor. I like this recipe because the wings have a great underlying spice to them. The pecan also gives a delicious flavor. Make sure you have a decent stockpile of wet wipes, this one gets deliciously messy.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Appetizer
Cuisine: Barbecue
Servings: 5 people
Calories: 280kcal
Author: Charlie

Ingredients

  • 1/4 teaspoon fresh ground black pepper
  • 1/4 cup light brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons Kosher salt
  • 2 tablespoons smoked paprika
  • 1 pound of fresh or frozen wings

Hot Sauce Ingredients:

  • 1/4 cup Sriracha hot sauce or your hot sauce of choice
  • 1/4 teaspoon ground cumin
  • 1/2 cup ketchup
  • 1 small onion minced around ½ a cup
  • 1 teaspoon fish sauce
  • 1 tablespoon vinegar
  • 2 tablespoons vegetable oil
  • 2 cloves garlic finely minced

Instructions

The Hot Sauce

  • Add the vegetable oil, onion and garlic into a saucepan over a medium heat.
  • Constantly Stir until golden brown. Be careful not to burn.
  • Add the Sriracha, ketchup, fish sauce, vinegar and cumin and stir well.
  • Turn down to a low heat and simmer for 3 - 4 minutes.

The Smoked Chicken Wings

  • Rinse chicken wings and pat dry with paper towel thoroughly.
  • In a bowl mix together all the dry rub ingredients.
  • Place two or three wings at a time in a large bowl, sprinkle on the dry rub and toss & coat with the dry rub liberally.
  • Place well-coated wings on a foil-lined baking sheet on top of a wire rack. Make sure to have a nice spacing between each wing. Once all wings are well-coated cover and place in the fridge for at least 8 hours. (This is not essential but helps make the wings burst with flavour and deliciously crispy.
  • Once your chicken is ready for smoking. Prepare your smoker as per your manufacturer's instructions. I like to use pecan or this recipe, it's a nice mild wood that doesn't overpower the star of this dish which is the dry rub. Preheat your grill to medium heat.
  • Once the smoker has come to temperature, give your rested wings one last generous coating of the dry rub and pop in the smoker.
  • Smoke for 30 minutes, then increase the temperature to 350°F, smoking for an additional 45 minutes.
  • At this stage get out your meat thermometer and check the internal temperature of the wings. Without touching the bone you want the centre temperature to be at 165°F. If they are not yet to temperature placed back in and check again after 5 - 10 minutes.
  • Once at temperature take wings out of the smoker and transfer to a large bowl and toss through a generous amount of the hot sauce. You want these wings to be dripping with this deliciously spicy sauce.