Honey Sriracha Chicken Wing Recipe
Honey Sriracha Chicken Wing Recipe is a medium American recipe that serves 4. 620 calories per serving. Recipe by MojoBarbeque on YouTube.
Prep: 2 hrs 15 min | Cook: 1 hr 18 min | Total: 3 hrs 53 min
Cost: $8.07 total, $2.02 per serving
Ingredients
- 2 lb Chicken Wings (bone‑in, skin‑on; trimmed)
- 2 Tbsp Mojo Barbeque Sauce (store‑bought; any sweet BBQ sauce works)
- 2 Tbsp Mojo Beef Sauce (store‑bought; can substitute Worcestershire sauce)
- 1/4 cup Unsalted Butter (softened, cut into cubes)
- 1/3 cup Sriracha (adjust heat to taste)
- 2 Tbsp Honey (light or clover honey)
- 2 Tbsp Pickle Juice (from dill pickles; adds tang)
- 1 Tbsp Salt (kosher or sea salt)
Instructions
Marinate the Wings
Place the chicken wings in a large resealable bag. Add Mojo Barbeque sauce and Mojo Beef sauce, seal, and massage the bag until the wings are evenly coated. Lay the bag flat in the refrigerator and let the wings marinate for at least 2 hours.
Time: PT2H15M
Preheat the Smoker
Set your smoker to 350°F (177°C) and allow it to come to temperature before adding the wings.
Time: PT15M
Temperature: 350°F
Smoke the Wings
Arrange the marinated wings on the smoker rack in a single layer. Smoke for about 45 minutes, or until the internal temperature reaches 175°F (79°C).
Time: PT45M
Temperature: 350°F
Prepare the Sweet‑Heat Sauce
While the wings are smoking, melt butter in a saucepan over medium‑low heat. Stir in sriracha, honey, pickle juice, and salt. Cook, stirring constantly, for 8‑10 minutes until the sauce is glossy and slightly thickened. Remove from heat and set aside.
Time: PT10M
Heat the Cast Iron Skillet
Place the cast iron skillet on the stovetop and preheat to 350°F (177°C).
Time: PT5M
Temperature: 350°F
Crisp the Wings
Transfer the smoked wings to the hot skillet in batches, being careful not to overcrowd. Fry for about 1 minute, just until the skin crisps. Then move the wings to a wire rack and let them rest for 2 minutes to dry out excess oil.
Time: PT3M
Temperature: 350°F
Toss in Sauce
Place the crisped wings in a large bowl, pour the sweet‑heat sauce over them, and toss until every wing is evenly coated.
Time: PT5M
Serve
Arrange the sauced wings on a serving platter. Garnish with sliced green onions or sesame seeds if desired, and enjoy immediately.
Time: PT0M
Nutrition Facts
- Calories
- 620
- Protein
- 32 g
- Carbohydrates
- 42 g
- Fat
- 34 g
- Fiber
- 2 g
Dietary info: Contains meat, Gluten‑free if using gluten‑free sauces, Nut‑free
Allergens: Dairy, Honey, Potential gluten (depending on sauces)
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Mojo Barbeque Sauce: Ketchup‑based BBQ sauce
- Instead of Mojo Beef Sauce: Worcestershire sauce
- Instead of Unsalted Butter: Margarine
- Instead of Sriracha: Other hot chili sauce
- Instead of Honey: Maple syrup
- Instead of Pickle Juice: Apple cider vinegar
- Instead of Salt: Seasoned salt
Equipment Needed
- Large Resealable Bag
- Refrigerator
- Smoker
- Cast Iron Skillet
- Saucepan
- Thermometer
- Tongs
- Wire Rack
- Measuring Cups and Spoons
- Mixing Bowl
Critical Steps — Do Not Skip
- Marinating the wings for at least 2 hours
- Smoking until internal temperature reaches 175°F
- Quick 1‑minute fry to achieve crisp skin
- Tossing wings while hot to ensure sauce adhesion
Chef Tips from the Video
- Add a dash of smoked paprika to the sauce for extra depth.
- For extra crunch, finish the wings under a broiler for 1‑2 minutes after tossing in sauce.
- Use a mix of hot and sweet sriracha varieties to balance flavor.
Troubleshooting
Wings are soggy after smoking.
Pat the wings dry with paper towels before the quick fry, and make sure the skillet is fully pre‑heated.
Sauce separates or looks oily.
Keep the sauce on medium‑low heat and stir constantly; add a splash of water if it becomes too thick.
Wings are undercooked inside.
Verify the internal temperature reaches 175°F; if not, continue smoking for an additional 5‑10 minutes.
Storage
Refrigerator: Store leftover wings in an airtight container for up to 3 days.
Freezer: Freeze cooked wings in a freezer‑safe bag for up to 2 months; reheat in oven at 350°F until hot.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the wings up to 24 hours in advance.
- The sweet‑heat sauce can be prepared a day ahead and refrigerated.
- Reheat cooked wings in a preheated 350°F oven for 10‑12 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of smoked chicken wings in American barbecue cuisine?
Smoked chicken wings are a staple of Southern and Midwest barbecue traditions, where low‑and‑slow smoking imparts a deep, woody flavor. Over time, they have become a party favorite, especially at sports events and backyard gatherings, symbolizing casual, communal eating.
What regional variations of smoked wings exist within United States barbecue styles?
In Texas, wings are often seasoned with a simple rub and served dry. Kansas City style adds a thick, sweet tomato‑based glaze, while Carolina wings may be tossed in a vinegar‑pepper sauce. The Mojo Barbeque version blends sweet, savory, and spicy elements typical of modern Southern fusion.
How are smoked wings traditionally served in Southern barbecue culture?
They are usually presented on a platter with pickles, sliced onions, and a side of ranch or blue‑cheese dressing. Often they accompany classic sides like baked beans, coleslaw, and cornbread, making them part of a larger communal feast.
What occasions or celebrations are smoked chicken wings traditionally associated with in American culture?
Smoked wings are popular at tailgate parties, Super Bowl gatherings, Fourth of July barbecues, and casual weekend cookouts. Their handheld nature makes them ideal for social events where guests mingle.
What authentic ingredients are essential for traditional Southern smoked wings versus acceptable modern substitutes?
Traditional recipes rely on simple salt, pepper, and a wood smoke flavor (often hickory or oak). Modern twists, like this recipe, add sweet‑heat sauces, honey, and sriracha. If you lack a specific sauce, a basic BBQ rub and hot sauce mixture works as a substitute.
What other American barbecue dishes pair well with these crispy smoked wings?
Serve them alongside classic sides such as smoked brisket, pulled pork, baked beans, corn on the cob, and a tangy coleslaw. A cold beer or a sweet iced tea complements the sweet‑heat flavor profile.
What are the most common mistakes to avoid when making these crispy smoked wings?
Common errors include not marinating long enough, overcrowding the smoker rack, frying the wings for too long (which dries them out), and tossing the wings while the sauce is too hot, which can cause the glaze to separate.
Why does this recipe use a quick 1‑minute fry after smoking instead of deep‑frying the wings from raw?
Smoking first infuses the meat with flavor and cooks it through. The brief high‑heat fry adds a crisp exterior without overcooking the interior, preserving juiciness while achieving that coveted crunchy skin.
Can I make the sweet‑heat sauce ahead of time and how should I store it?
Yes, the sauce can be prepared up to 24 hours in advance. Store it in an airtight jar in the refrigerator; gently reheat on low before tossing with the wings to ensure a smooth coating.
What does the YouTube channel MojoBarbeque specialize in?
The YouTube channel MojoBarbeque focuses on backyard grilling, smoking, and barbecue techniques, offering step‑by‑step tutorials for classic American BBQ dishes, sauce recipes, and equipment tips.
How does the YouTube channel MojoBarbeque's approach to American barbecue differ from other BBQ cooking channels?
MojoBarbeque emphasizes quick, flavor‑intense recipes that combine traditional smoking with modern finishing techniques like a brief cast‑iron fry, whereas many other channels stick to either pure smoking or deep‑frying methods.
Last updated: September 2, 2026
