Today I’m eating hot honey BBQ smoked chicken wings on the Big Green Egg.

Prep

Get the Big Green Egg set up for 350 degrees indirect cooking with 4 chunks of cherry wood for smoke flavor.

As the Big Green Egg comes up to temperature, season your wings liberally with your favorite BBQ rub. For me today, that’s Lane’s BBQ Magic Dust rub. This can be done the night before for optimal flavor. Keep the wings in the refrigerator on a rimmed baking sheet uncovered overnight. This will allow time for the skin to dry out and achieve a very crispy skin.

The Cook

When the Big Green Egg is running at 350 degrees, set the wings on the grill in a single layer. Do not pile the wings on top of each other!

Smoke for 50-60 minutes, flipping halfway.

While the wings cook, let’s prepare the BBQ sauce. In a small sauce pan, combine ½ cup BBQ sauce with 1-2 tablespoons of hot honey. Heat on medium-low until warmed through.

Hot honey is one of those new condiments that is popping up in grocery stores all over the South. If you don’t find one in your grocery store, you can combine ¼ cup of honey with a teaspoon of cayenne pepper.

After 50 minutes, the wings should be just about ready to come off. They should be between 170 and 190 degrees internal temperature with a slightly charred, crispy skin.

Remove wings to a foil-lined baking sheet. Toss the wings with the hot honey BBQ sauce and serve immediately.

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