These Sweet Garlic Chili Glazed Smoked Chicken Wings are truly the stuff of legend: they’re extra juicy, lightly smoked for that backyard BBQ essence, and tossed in a sticky-sweet glaze that hits every delicious note—garlicky, tangy, spicy, and just a little bit zesty. If you’ve been craving wings with a bold flavor and irresistible texture, this is your new go-to recipe!
Why You’ll Love This Recipe
- Unbeatable Flavor Explosion: Each wing is kissed by smoke and lacquered in a honey garlic chili glaze that’s sweet, savory, spicy, and utterly crave-worthy.
- Foolproof Method: The rub and smoking process guarantee moist, tender wings every time—even if you’re new to smoking.
- Customizable Heat Levels: Control the kick by dialing your chili paste up or down, tailoring the “wow” factor to every palate at the table.
- Perfect for Any Occasion: These wings are an instant party starter, equally perfect for game day, backyard BBQs, or simply treating yourself to something special.
Ingredients You’ll Need
The list may seem long at first glance, but every ingredient in these Sweet Garlic Chili Glazed Smoked Chicken Wings brings its own touch—ensuring juicy meat, irresistibly crispy skin, and a glossy glaze bursting with flavor. Don’t skip a thing; trust me, each one plays its part!
- Chicken wings (3 lbs): When it comes to wings, fresh is best—they stay juicier during the slow smoke and soak up flavor like nothing else.
- Canola oil: A little oil helps the seasonings stick and ensures that swoon-worthy golden skin after smoking and crisping.
- Coarse salt & black pepper: The classic duo that unlocks savory depth and lets the other spices shine.
- Garlic powder & onion powder: These give the wings that all-over savory warmth; they’re the “secret ingredient” people will notice but can’t quite pinpoint.
- Ground ginger: Adds a subtle aromatic lift that pairs beautifully with the zingy glaze.
- Chili powder: Layers in gentle heat and an earthy red color that makes the wings pop visually.
- Low sodium soy sauce: Keeps the glaze umami-rich without making it too salty.
- Honey: The backbone of the glaze, delivering sweetness and that glorious sticky finish.
- Chili paste: For customizable spice; go as mild or wild as you like!
- Fresh garlic & fresh ginger: The fresh aromatics bring big, bold flavor and subtle texture to the glaze.
- Lime zest & juice: Brightens up the glaze and keeps you coming back for “just one more wing.”
Variations
One of the absolute joys of Sweet Garlic Chili Glazed Smoked Chicken Wings is their flexibility—you can twist, tweak, or transform them with just a few swaps. Feel free to make them all your own, no matter your cravings or dietary needs!
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce in the glaze—same deep flavor, zero gluten worries.
- Crank up the heat: Add a pinch of cayenne to the dry rub, or use an extra tablespoon of chili paste in the glaze for spicy wing aficionados.
- Swap the sweetener: Try maple syrup or agave nectar for a different kind of sweetness in your glaze—each gives a unique twist.
- Go boneless: Prefer things less messy? Use chicken drumettes or boneless thighs and follow the same process for incredible results.
How to Make Sweet Garlic Chili Glazed Smoked Chicken Wings
Step 1: Prep the Wings
Start by patting your chicken wings dry with paper towels—this is the secret to that addictive crispy skin. Pop them into a big mixing bowl, drizzle with canola oil, and shower on all the dry seasonings: salt, pepper, garlic powder, onion powder, ground ginger, and chili powder. Toss until every wing is shimmering with deliciousness and coated edge to edge.
Step 2: Smoke Low and Slow
Fire up your smoker to 225°F. Arrange the wings on a mesh grill basket (or straight on clean grates if you don’t have one)—just make sure they’re close but not touching so the smoke can swirl all around. Close that lid and let them soak up smoky goodness for 2 to 2.5 hours, until the internal temperature hits 165°F. Don’t rush this step: low and slow is what makes the wings meltingly tender and bursting with flavor.
Step 3: Get Crispy (Optional, but Glorious!)
If you’re like me and crave that shatteringly crisp skin, there are two easy ways: Toss the wings onto a hot grill for a minute or two per side, or slide them under a broiler set to high. Either way, watch them closely—once they’re gorgeously browned and sizzling, it’s time for the glaze.
Step 4: Make and Toss in the Glaze
While the wings are getting smoky, whisk together your glaze ingredients in a small saucepan: canola oil, soy sauce, honey, chili paste, fresh garlic, fresh ginger, lime zest and juice. Simmer over medium-low heat until it’s thickened and reduced by about half—you’re going for a sticky, pourable glaze. Transfer hot wings to a big bowl, pour that golden glaze over, and toss well until each wing is glistening and utterly irresistible.
Pro Tips for Making Sweet Garlic Chili Glazed Smoked Chicken Wings
- Mesh Basket Magic: Using a mesh grill basket not only keeps the wings from falling through the grates but ensures every inch gets surrounded by smoky flavor and heat.
- Instant-Read Thermometer is Your Friend: For tender, never-dry wings, check for 165°F at the thickest part—no guesswork, just perfect juiciness every time.
- Don’t Rush the Glaze: Simmer your glaze patiently until it’s syrupy—rushing this step can lead to a thin sauce that won’t cling to the wings.
- Double Up the Glaze if Needed: Love things extra saucy? Double the glaze recipe and serve half on the side for enthusiastic dunking.
How to Serve Sweet Garlic Chili Glazed Smoked Chicken Wings
Garnishes
Sprinkle your Sweet Garlic Chili Glazed Smoked Chicken Wings with a shower of thinly sliced green onions and a scattering of toasted sesame seeds right before serving. If you’re feeling extra, a few flecks of fresh cilantro and a couple of lime wedges on the side add a pop of color and a burst of fresh flavor that makes every bite sing.
Side Dishes
These wings are party starters, so serve them with cooling sides like crunchy slaw, cucumber salad, or a bowl of steamed jasmine rice to soak up any extra glaze. For a game day spread, classic celery and carrot sticks with ranch or blue cheese dip always win big with a crowd.
Creative Ways to Present
Stack the wings high on a rustic wooden platter, or arrange them in a big bowl lined with parchment for that cozy, piled-high look. For a tasting party, try threading wings onto skewers or serving them as part of an appetizer board with extra glaze in mini ramekins for dipping—it’s wing night, elevated!
Make Ahead and Storage
Storing Leftovers
Any leftover wings (if you’re lucky enough to have them!) should be cooled to room temperature and then stored in an airtight container in the fridge. They’ll keep for 3–4 days and reheat beautifully for a midnight snack or next-day lunch.
Freezing
For longer storage, let the wings cool completely, arrange them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag. This way, your Sweet Garlic Chili Glazed Smoked Chicken Wings won’t stick together and will taste fresh for up to 2 months.
Reheating
To bring those wings back to life, place them on a baking rack over a sheet tray and warm in the oven at 375°F until hot and the skin is crispy again—about 12–15 minutes. If reheating from frozen, add a few extra minutes and be sure they’re heated through before serving.
FAQs
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Can I use a grill instead of a smoker for these wings?
Absolutely! If you don’t have a smoker, set your grill for indirect low heat and add a smoker box or a foil packet of soaked wood chips for that smoky flavor. Keep the temperature low and slow—around 225–250°F—for best results.
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Can I make the Sweet Garlic Chili Glazed Smoked Chicken Wings less spicy?
Definitely—just scale back the chili paste or omit it entirely for a gentler, sweeter glaze. You’ll still get plenty of flavor from the garlic, ginger, and lime.
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What kind of wood chips are best for smoking these wings?
Fruit woods like apple or cherry are fantastic—they add a touch of sweetness that complements the glaze perfectly. Hickory also works if you like a stronger smoke profile.
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Can I prepare the wings or glaze ahead of time?
Yes! You can season and refrigerate the wings several hours ahead, and the glaze can be simmered and cooled a day in advance—just reheat gently before tossing with the hot wings.
Final Thoughts
If you try these Sweet Garlic Chili Glazed Smoked Chicken Wings, be prepared for pure happiness in every bite. They’re bold, sticky, so flavorful, and guaranteed to disappear fast—so go ahead and make extra! Let me know how you serve yours, and enjoy every drool-worthy wing!
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Sweet Garlic Chili Glazed Smoked Chicken Wings Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Smoking, Grilling, Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Sweet Garlic Chili Glazed Smoked Chicken Wings are the perfect combination of sweet, savory, and spicy flavors. Tender smoked chicken wings are coated in a sticky garlic chili glaze that will have you licking your fingers clean. Whether you’re hosting a party or just looking for a delicious snack, these wings are sure to be a hit!
Ingredients
Chicken:
- 3 lbs chicken wings
- 2 tbsp canola oil
- 1 1/2–2 tsp coarse salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground ginger
- 1 tsp chili powder
Glaze:
- 2 tbsp canola oil
- 1/2 cup low sodium soy sauce
- 1/2 cup honey
- 4 tsp chili paste
- 4 garlic cloves
- 1 zest from 1 lime
- 2 tbsp fresh lime juice
- 2 tsp fresh ginger grated
Instructions
- Prepare the wings: Take the wings out of the package and dry them with a paper towel. Place them into a mixing bowl. Toss the wings with a couple of tablespoons of oil and add seasoning. Toss until all the wings are covered in seasoning.
- Smoke the wings: Start the smoker and heat it to 225°. Place wings on the mesh grill basket and onto the grill. Close the lid and let them cook for 2-2 1/2 hours, depending on size. Wings are done when they reach 165°.
- Crisp the wings (optional): On the Grill – Crisp up the wings on high heat. In the Oven – Place smoked wings under the broiler until crispy.
- Glaze: Combine all glaze ingredients in a sauce pot, simmer until reduced and thickened. Toss smoked wings with the glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 709 kcal
- Sugar: 36g
- Sodium: 2168mg
- Fat: 44g
- Saturated Fat: 9g
- Unsaturated Fat: 31g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 141mg
