Psalm 34 Smoked Chicken Wings

Ingredients

• 5–6 lbs chicken wings (drumettes + flats separated)
• 2 tbsp kosher salt
• 1 tbsp fresh cracked black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• ½ tbsp cayenne pepper

• ½ cup honey
• 3–4 tbsp hot sauce (Frank's RedHot or similar)
• 2 tbsp apple cider vinegar
• 1–2 tbsp butter
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• ½ tsp chili powder
• Pinch of salt
• Fresh lime juice (1–2 tbsp)

Instructions

1. Pat wings dry with paper towels. Toss with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne. Let sit 10 minutes—the dry rub needs to stick.
2. Preheat smoker to 250°F. Use cherry or apple wood for a mild, sweet smoke.
3. Lay wings directly on the grates, spacing them so they cook evenly. Smoke for 60 minutes until skin begins to render.
4. While wings smoke, make the glaze: In a small saucepan over medium-low heat, melt butter and sauté garlic until fragrant (30 seconds). Add honey, hot sauce, apple cider vinegar, smoked paprika, and chili powder. Stir until smooth. Remove from heat and finish with lime juice and a pinch of salt. Taste and adjust heat—this should be balanced, not mouth-blasting.
5. After 60 minutes, brush wings generously with glaze. Return to smoker for 15–20 minutes.
6. Brush one more time with remaining glaze in the final 5 minutes. The exterior should be tacky and burnished.
7. Rest 5 minutes before serving. Serve with extra glaze on the side and cold beers. Psalm 34:8 literally.

🔥 Pitmaster Tips

• ▶If you want extra crispness, finish the last 5 minutes at 350°F in a hot oven.