Smoked Honey-Sriracha Party Wings
April 2, 2026 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
Directions
Smoked Honey-Sriracha Party Wings
Sweet heat, deep smoke, and shatteringly crisp skin. The ultimate smoked party wing recipe using pasture-raised chicken and a bold honey-sriracha glaze.
About This Recipe
Most smoked wings disappoint in one of two ways — the skin is rubbery, or the flavor is flat. This recipe solves both problems. The dry brine with baking powder is the technique that separates exceptional wings from average ones. Baking powder raises the pH of the skin's surface, accelerating the Maillard reaction and drawing out moisture overnight. The result is a wing that comes off the smoker with the kind of crispy skin you normally only get from a deep fryer.
Ferguson Farms pasture-raised party wings are meatier and more flavorful than conventional wings. Pasture-raised birds develop more intramuscular fat and muscle density from an active outdoor life, which means the wings hold up to bold glazes and extended smoke times without drying out.
Combat Canary Poultry Seasoning provides the dry rub base — a clean medium heat that builds beautifully under the honey-sriracha glaze without competing with it.
Ingredients
For the Wings
- 2 lbs Ferguson Farms Pastured Chicken Party Wings, thawed and patted dry
- 2 tablespoons Combat Canary Poultry Seasoning
- 1 tablespoon baking powder (not baking soda)
For the Honey-Sriracha Glaze
- 1/3 cup high-quality honey
- 1/4 cup Sriracha (adjust to preferred heat level)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon soy sauce or tamari
- 1 teaspoon rice vinegar
- 1 clove garlic, finely minced
How to Make Smoked Honey-Sriracha Party Wings
Step 1 — Dry Brine the Wings
Pat the wings completely dry with paper towels. In a large bowl, toss the wings with Combat Canary Poultry Seasoning and baking powder until every surface is evenly coated. The baking powder is not optional — it is the key to achieving crispy skin on the smoker. Place the coated wings on a wire rack set over a rimmed baking sheet and refrigerate uncovered for a minimum of 2 hours, and up to 12 hours overnight. The longer the dry brine, the crispier the result.
Step 2 — Preheat the Smoker
Preheat your smoker to 250°F. Apple wood or cherry wood is the preferred choice for poultry — both provide a mild, sweet smoke that complements the honey-sriracha glaze without overpowering the meat. Avoid mesquite or hickory for this recipe, as both can be too aggressive for chicken wings at extended cook times.
Step 3 — Smoke Low and Slow
Remove the wings from the refrigerator and place them directly on the smoker grates. Leave space between each wing for airflow — crowding traps steam and prevents the skin from setting properly. Smoke at 250°F for 1.5 to 2 hours, or until an instant-read thermometer inserted into the thickest part of the wing reads 165°F. The wings will look pale and slightly matte at this stage — that is correct. The crisping happens in the final step.
Step 4 — Make the Honey-Sriracha Glaze
While the wings are smoking, prepare the glaze. In a small saucepan over medium-low heat, combine the honey, Sriracha, melted butter, soy sauce, rice vinegar, and minced garlic. Whisk continuously until the mixture is smooth and slightly thickened, approximately 3 to 5 minutes. The glaze should coat the back of a spoon. Remove from heat and set aside. The glaze can be made up to 2 days in advance and stored in the refrigerator — reheat gently before tossing with the wings.
Step 5 — Crisp the Skin at High Heat
Once the wings reach 165°F, increase the smoker temperature to 400°F. Alternatively, transfer the wings to a preheated gas grill or a 425°F oven. Cook for an additional 5 to 10 minutes, watching closely, until the skin is visibly crisp and the edges show light char. This high-heat finish is what transforms the texture from soft to shatteringly crisp. Do not skip it.
Step 6 — Toss in the Glaze and Serve
Remove the wings from the heat immediately and transfer to a large mixing bowl. Pour the warm honey-sriracha glaze over the wings and toss until every wing is fully coated. The glaze will cling to the crispy skin and begin to caramelize slightly from the residual heat. Serve immediately — these wings do not hold well once glazed. Garnish with sesame seeds or thinly sliced green onions if desired.
Cook's Notes
- Baking powder, not baking soda. These are not interchangeable. Baking soda will make the wings taste metallic. Use aluminum-free baking powder for the best results.
- The longer the dry brine, the better. Two hours is the minimum. Overnight is ideal. The difference in skin texture is significant.
- Do not sauce before crisping. Adding the glaze before the high-heat finish will cause it to burn. Always glaze after the final crisp.
- Adjust the heat level. For milder wings, reduce the Sriracha to 2 tablespoons and increase the honey by 1 tablespoon. For more heat, add 1 teaspoon of cayenne to the glaze.
Used in This Recipe
Ferguson Farms 6-Pack Pastured Chicken Party Wings
Pasture-raised in Plant City, Florida. No hormones, no antibiotics. Ships frozen nationwide.
Shop Party WingsAbout Ferguson Farms: Ferguson Farms is a direct-to-consumer farm based in Plant City, Florida, specializing in 100% grass-fed beef, pasture-raised poultry, and wild-caught seafood. All products are raised without hormones or antibiotics and shipped frozen nationwide. Learn more about our farm.
