Smoked Honey-Mustard Chicken Wings

Total Time:
2 hr 25 min
Prep:
15 min
Inactive:
1 hr
Cook:
1 hr 10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup sugar
  • 1/4 cup kosher salt
  • 6 medium chicken wings, cut at the joint
  • 2 cups wood chips, soaked in water for 30 minutes and drained
  • Freshly cracked black pepper
  • Tangy Honey Mustard BBQ Sauce, recipe follows
  • 1 cup crushed salted pretzel sticks
  • Tangy Honey Mustard BBQ Sauce:
  • 1/2 cup yellow mustard
  • 2 tablespoons stone-ground mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon granulated garlic
  • Freshly cracked black pepper
Directions
Watch how to make this recipe.
  • Mix the sugar and salt with 8 cups (2 quarts) water in a large container until dissolved. Add the chicken wings and brine for 1 hour at room temperature or refrigerated.

  • Place the wood chips in a smoker box and place the smoker box directly on a burner on the grill, under the grate. Cover, turn the burner under the smoker box to high and heat until the chips start to smoke, 5 to 10 minutes. Once smoking, turn off that burner, turn the other burners to low and heat until the thermometer registers 275 degrees F.

  • Dry the chicken pieces with a paper towel and season with cracked black pepper. Add the chicken to the grill over the set burners, close the lid and smoke the wings, maintaining a grill temperature of 250 to 275 degrees F and turning the wings once, until the meat registers 165 to 170 degrees F, about 1 hour. Raise the set burners to medium high and sear both sides of the wings until golden and crispy, 2 to 3 minutes per side.

  • Immediately toss the wings with some of the Tangy Honey Mustard BBQ Sauce, then sprinkle with the crushed pretzels to add some crunch and serve!

Tangy Honey Mustard BBQ Sauce:
  • Mix together the yellow and stone-ground mustard, vinegar, honey, brown sugar, Worcestershire and granulated garlic. Season with plenty of freshly cracked pepper.


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    This recipe is featured in:

    The Kitchen