Smoked Hot Wings

  • Yield: 3-4lbs Chicken Wings
  • Prep time: 4-24 Hours
  • Cook time: 1.25 Hours


  • 3-4lbs | Chicken Wings
  • 1 | 6oz Bottle Louisiana Hot Sauce
  • 2 TBSP | Unsalted Butter
  • 1 TBSP | Worchestchire
  • 1 TSP | Sriracha Hot Sauce
  • ½ TSP | Granulated Garlic
  • ¼ TSP | Tony Chachere’s Creole Seasoning
  • ¼ TSP | Meat Church Honey Hog or Honey Hog Hot
  • 1 Pinch | Onion Powder


Hot Wing Sauce

Melt butter in sauce pan and whisk in all ingredients until well blended.  Allow sauce to cool and toss chicken wings in sauce until completely coated.  Cover and place marinated wings in the refrigerator for 4-24 hours, tossing half way through.



Preheat smoker to 275 and cook wings for 45min-1 hour flipping half way through cook.  For spicier wings reserve some of the marinade and re coat wings when you flip them.  After the wings are done smoking, dust them with Meat Church Honey Hog or Honey Hog Hot and move them to the hot side of the grill/smoker or increase the temperature if using a pellet grill to 375-400 to crisp the skin to desired brownness.  Use temperature probe to insure wings are cooked to an internal temperature between 165-180.  Enjoy some delicious smoked hot wings.