Smoked Hot Wings

Ingredients

• 2.2 kg (5 pounds)chicken wings
• 6 tablespoonshomemade Peri-Peri seasoning (or shop-bought)
• 1 tablespoonbaking powder
• 100 g (½ cup)butter
• 3 tablespoonsPeri-Peri seasoning
• 2 tablespoonshoney

Instructions

1. 1

   Bring wings out

   Take the chicken wings out of the fridge 30 minutes before seasoning so they can come closer to room temperature.

2. 2

   Prepare smoker

   Light the charcoal and wait until it is white-hot. Close the lid, set the vents halfway open and heat the smoker to 190°C (375–400°F).

3. 3

   Dry the wings

   Pat the wings dry. For the best-dried skin, arrange them on a wire rack and leave uncovered in the fridge overnight. Alternatively, lay them flat on a tray, cover with three paper towels, and weigh them down with a baking tray and a heavy cast-iron pot for 60 seconds; flip and repeat.

4. 4

   Coat with seasoning

   Toss the wings with 6 tablespoons of Peri-Peri seasoning and 1 tablespoon of baking powder. Massage the mixture over every wing until evenly coated, then leave them on a tray.

5. 5

   Add smoking wood

   Put one apple-wood chunk and one cherry-wood chunk on the coals. Maintain the smoke, adding another piece of wood every 45 minutes as needed.

6. 6

   Arrange on grill

   Set the wings on the main grill with space between them, about 2 cm (¾ inch) apart.

7. 7

   Smoke the wings

   Keep the lid closed and smoke for about 45–55 minutes, turning the wings after 30 minutes. Check the thickest drumette with a temperature probe, keeping the tip clear of the bone; cook until it reads 79–82°C (175–180°F).

8. 8

   Make honey butter

   Melt 100 g (½ cup) of butter and whisk in 3 tablespoons of Peri-Peri seasoning and 2 tablespoons of honey. Add another 1 or 2 tablespoons of honey if you want a sweeter glaze.

9. 9

   Toss in glaze

   Put the hot smoked wings in a metal bowl, pour over the butter mixture and toss until they have an even, glossy coating.

10. 10

    Rest and serve

    Set the wings on a wire rack for 3 minutes so the juices can settle and the glaze can set. Serve with fries or potato wedges, Peri sauce, blue cheese dip or ranch dip, and a cold drink.

What are smoked hot wings?

Chicken wings are a popular barbecue food, and this version draws on South African Peri-Peri flavours: a punchy, chilli-led seasoning followed by a buttery, honeyed finish. The smoke adds another layer of flavour, while the glaze balances the heat with a little sweetness.

The method relies on two useful contrasts: dry, well-seasoned skin goes into the smoker, and hot wings are tossed in a rich glaze just before serving. That keeps the rub flavourful and gives the finished wings their glossy coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1040 calories, 57g protein, 8g carbs, 87g fat.

The wings provide most of the protein and much of the fat; butter adds more fat, while honey contributes a modest amount of carbohydrate. Peri-Peri seasoning can add substantial sodium, depending on its ingredients and how it is made. Serve with vegetables or salad alongside, and choose a moderate portion of fries or wedges to balance the plate.

Choose and prepare the wings

Wing size: try to use pieces of a similar size so they cook at roughly the same pace. Separate drumettes and flats if needed, and check the thickest piece for doneness.

Dry skin: pat the wings thoroughly before seasoning. The overnight fridge option gives the surface more time to dry; the paper-towel method is a quicker alternative in the recipe.

Get the rub to stick

Baking powder: toss it with the seasoning so it is spread across the wings rather than clumped in one spot. It is included in the coating, not as a substitute for Peri-Peri seasoning.

Even coverage: massage the rub onto all sides of each wing. Turning the wings in a large bowl can make it easier to coat the flats and drumettes evenly.

Manage the smoke and heat

Charcoal: wait until the coals are white-hot before cooking, then keep the smoker at the stated temperature with the lid closed as much as possible. Adjust the vents to maintain steady heat.

Wood: apple and cherry are the specified woods for this recipe. Add more only as needed, about every 45 minutes, so the wings receive smoke throughout the cook.

Check doneness carefully

Temperature: check a thick drumette in its meatiest part, without touching the bone, and look for 79–82°C. The recipe estimates 45–55 minutes of smoking, but the temperature reading is the doneness cue.

Turning: flip the wings at the 30-minute mark, then close the lid again to keep the smoker’s heat and smoke steady.

Finish with honey butter

Glaze: whisk the melted butter, Peri-Peri seasoning and honey together until combined. Add the optional extra honey a little at a time if you prefer a sweeter coating.

Tossing: use a metal bowl for the hot wings, and toss until the glaze reaches every piece. A brief rest on a wire rack helps the coating settle without leaving the wings sitting in a pool of butter.

What to serve alongside

Cooling sides: serve with blue cheese dip or ranch if you want something creamy alongside the heat. Peri sauce adds another layer of spice for those who want it.

Something substantial: fries or potato wedges make this a filling barbecue meal. A simple salad or sliced vegetables can add a fresh contrast to the rich glaze.

Recipe notes & tips

• Dry the wings well before coating them so the seasoning has a better chance of adhering evenly.
• Leave space between the wings on the grill so smoke and heat can circulate around them.
• Use a probe thermometer in the thickest drumette and keep its tip away from the bone.
• Whisk the glaze just before tossing so the seasoning is distributed through the melted butter.
• Set the coated wings on a rack for the full 3-minute rest so the glaze can settle.

Variations

• Sweeter glaze: add the optional 1 or 2 extra tablespoons of honey to the butter mixture.
• More smoke: use another apple or cherry wood chunk if the smoke has faded, adding it as needed.
• Extra heat: serve with Peri sauce on the side for guests who want a spicier finish.
• Cooler accompaniment: offer blue cheese dip or ranch alongside the wings.
• Barbecue plate: serve with potato wedges and a fresh salad for a more complete meal.

Common mistakes to avoid

• Damp skin: the rub can sit unevenly; pat the wings dry and use the overnight drying option if time allows.
• Crowded grill: close spacing limits circulation; leave about 2 cm between wings.
• Unsteady smoker heat: the timing can shift; watch the smoker temperature and check the wings with a probe.
• Probe touching bone: the reading may not reflect the meat; position the tip in the thickest part of the drumette without contact.
• Glaze added too early: it may not stay glossy through the smoke; toss the wings after cooking, while hot.

How to store

Refrigerate leftover wings in an airtight container within 2 hours and use within 3–4 days. Reheat in an oven or air fryer until piping hot; the coating may be less crisp after storage.

Frequently asked questions