These smoked honey sriracha wings are sweet, smoky, and a little spicy—just how I like them. The key to these wings are the honey sriracha glaze we're making, plus cranking the heat on the Traeger to get a nice crisp at the end.

Smoked wings are one of my favorite recipes to make because of how easy they are. And these smoked honey sriracha wings are no different—just handful of ingredients, and then let your smoker do the heavy lifting. Let me show you how to make them.
🛒 WHAT YOU'LL NEED TO MAKE THIS RECIPE

- Chicken Wings – I used organic, air-chilled wings from Bell & Evans.
- Kewpie Mayonnaise – Mayo is the best rub-adherent for chicken wings, I can't be convinced otherwise. Not only does it help the rub stick, it creates a crispier crust.
- BBQ Rub – Use your favorite BBQ rub. I went with Honey Chicken from Fire & Smoke Society to keep with the theme.
- Honey & Sriracha – This combo creates the perfect sweet-heat balance for the glaze.
- Soy Sauce & Sesame Oil – Adds depth and umami to the glaze.
- Sesame Seeds – We're going to garnish the wings with some sesame seeds for a nice, final touch.
👨🍳 HOW TO MAKE SMOKED HONEY SRIRACHA WINGS
1. Prep the Wings

Start by patting the wings super-dry with paper towels. Then, apply the mayo and massage it into the wings. Next, generously season the wings with the BBQ rub to make sure they're all evenly covered. Place them on a wire rack.
2. Smoke the Wings

Pop the wings on a 225F smoker and smoke them until they hit an internal temperature of about 165F. This should take around two hours.
3. Make the Glaze

When the wings are close to 165F, it's time to make the glaze. Combine the honey, Sriracha, soy sauce and sesame oil in a small pot, and gently simmer over low heat. Make sure not to boil the glaze.
4. Glaze the Wings & Crank the Heat

When your wings are at 165F, hit them all over with the glaze. Then turn up the temperature of your smoker to 400F and let the wings cook an extra 20 minutes or so, until the internal temp of the wings hit around 185F. Cranking the smoker will let the wings develop a nice crispy skin.
5. Garnish & Serve

Remove the wings and top them with some sesame seeds. Serve with extra glaze on the side alongside some homemade Ranch or homemade blue cheese.
🐔 OTHER WINGS RECIPES
If you're looking for other wings recipes, check these out:
💡 PRO TIPS FOR MAKING THIS RECIPE

- Extra crispiness. If you're trying to get even crispier skin, try air-drying the wings in the fridge for an hour before starting.
- Adjust the heat. I have to admit, these wings had a *real* kick to them—and I *like* spicy wings. Adjust the Sriracha amount down if you don't want them as spicy.
Smoked Honey Sriracha Wings

Ingredients
- 2 lb chicken wings
- 2 tsp mayonnaise binder
- 2 tbsp BBQ rub
- 1 tbsp sesame seeds
For the Glaze
- 1/3 cup honey
- 3 tbsp Sriracha
- 1 tsp soy sauce
- 1/2 tsp sesame oil
Instructions
- Season the Wings: Dry wings, coat with mayo, and season with BBQ rub.
- Smoke the Wings: Place on a rack and smoke at 225F for 2 hours (until ~160°F internal temp).
- Make the Glaze: Combine all glaze ingredients in a saucepan and warm over low heat.
- Crisp at High Heat: Increase temp to 375°F (191°C), brush wings with glaze, and cook for 10–15 minutes.
- Finish & Serve: Garnish with sesame seeds and enjoy!
Notes
- Extra crispiness. If you're trying to get even crispier skin, try air-drying the wings in the fridge for an hour before starting.
- Adjust the heat. I have to admit, these wings had a *real* kick to them—and I *like* spicy wings. Adjust the Sriracha amount down if you don't want them as spicy.