Smoked Chicken Wings in an Offset Smoker | Honey Garlic Recipe!

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and less salty.

ginger

🥗Healthier: ginger powder

💰Cheaper: ground ginger

Ground ginger is more accessible and has a longer shelf life.

green onions

🥗Healthier: chives

💰Cheaper: regular onions

Chives provide a similar flavor with fewer calories.

Open the firebox lid and the side door of the smoker.

Place fire lighters down and fill a charcoal chimney with briquettes.

Season chicken wings in a foil tray with honey soy slammer and garlic rubs.

Light the briquettes and dump them into the firebox once they catch light.

Add a log split on top of the briquettes and wait for it to catch light.

Ensure the chimney stack is open and wait for the fire to burn clean.

Shut the firebox lid but leave the side door open to maintain temperature.

Heat the smoker to around 350°F (180°C).

Once at temperature, place the chicken wings in the smoker.

Cook the wings for 45 to 60 minutes until crispy and an internal temperature of 165°F (74°C) is reached.

In a pot, melt 1 tbsp of butter.

Crush in 3 cloves of garlic and add 1 tsp of ginger, cooking until fragrant for 1-2 minutes.

Add 1/4 cup of soy sauce, 1 tbsp of brown sugar, and 1/4 cup of honey to the pot.

Let the sauce cook for around 10 minutes.

After about 45 minutes, check the chicken wings for crispiness.

Brush the wings with the honey garlic sauce and close the lid for 5 minutes to let it set.

Brush the wings again with sauce and close the lid for another 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens