Name: Sweet Heat Garlic Honey Maple Chicken Wings
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 1
Ingredients: 1 12 Whole Chicken Wings; 4 tablespoons Garlic infused honey; 4 tablespoons Dr. Bill's Cane & Maple Syrup; 4 tablespoon Frank's Hot Sauce; 2 tablespoons Dark brown sugar; 2 tablespoons Fleur de sal; 1 cup Rum Vinegar; 1 cup Water; 1/4 cup Rice Vinegar

Platter of golden, crispy pellet-smoked wings drizzled with a sticky garlic honey maple buffalo sauce.

Print Recipe

Sweet Heat

Sweet Heat Garlic Honey Maple Chicken Wings

Author: Jay Goldberg Cooking Method: Smoking Cuisine: American, Asian Recipe Keys: High Protein S Sweet & Savory

Difficulty: Beginner Prep Time 10 mins Cook Time 2 hrs Total Time 2 hrs 10 mins

Cooking Temp: 160 F Servings: 1

Best Season: Suitable throughout the year

Description

No one has ever given you flavor like this. 🤯 These aren't your everyday boring wings tossed in buffalo sauce — this is a flavor explosion where your brain can pick apart every single note.

Here's the breakdown:
🥃 Marinated 4 hrs in a rum vinegar brine — salt, brown sugar, water, Gunslinger seasoning
🔥 Low smoked on my Z Grills pellet smoker at 160°F for 1.5 hrs
🍗 Crisped at 500°F until internal temp hit 185-195°F
🍯 Glazed in homemade wing sauce — garlic-infused dark honey, Dr. Bill's Cane & Maple Syrup (Louisiana), butter, a few shots of Frank's Buffalo Sauce, 45-min stovetop reduction to marry the flavors

Finger-lickin', flavor-poppin', not-your-average-wing perfection.

Instructions

BRINE

MAKING THE BRINE
In a large ziplock bag, add the rum vinegar, water, rice vinegar and fleur de sal and seal bag and mix.

MARINATE WINGS

Briniing the Chicken Wings
Place wings in marinade and push out all the air and seal bag. Place in fridge so all wings are submerged in the brine. Flip bag every 45 min so about 4 flips over 4 hours.

Prep Wings for Smoking on the BBQ or Smoker

Drying and Seasoning
Remove from bag and quick rinse under cold water to remove excess brine. Then place on paper towel and dry completely.
Place on wire rack and place into fridge exposed for 1 hr to remove any moisture on the skin. Longer the better but 1 hr min.
Start smoker and set to 165°F.
Remove wings at 1hr and then LIGHTLY spray with olive oil and sprinkle your favorite bbq seasoning liberally over both sides.
Place on smoker for 1.5 hrs and then remove from smoker. Turn up smoker to 500°F. Once at 500, place wings skin side up into smoker to get the skin crispy.
Remove at 185-195 internal temp.

SAUCE

Making the Wing Sauce
Mix cane & maple syrup, honey, hot sauce, salt, brown sugar in sauce pan and bring to simmer (small bubble) and reduce to desired thickness and set aside on the stove without heat to fully thicken.

Final Assembly

Saucing Chicken Wings
Take off your wings and place in a bowl.
Pour sauce over wings
Sprinkle everything seasoning over sauced wings and serve
Do not pour in a bowl and completely saturate the wings as you will turn that crispy skin into soggy skin.

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