JAP's Asian Smokey Honey Wings

Recipe Rating:
 5 Ratings
Serves: 6-8
Prep Time:
Cook Time:


5 lb chicken wings *cut in half at wing tip*
1/4 c soy sauce
1/4 c ketchup
1/4 c dry sherri *sherry*
1 Tbsp granulated garlic
1 Tbsp granulated onion
1 tsp ginger powder
3 Tbsp light brown sugar
1/2 tsp ground mustard
1/2 tsp sea salt
1 tsp cayenne pepper
juice & zest of 1 lime
cilantro, fresh for garnish
1/4 c apple juice
1/4 c limeade
4 Tbsp dry sherri *sherry*
3/4 c honey, divided
2 Tbsp seasame oil

The Cook

Sherri Logan Williams Recipe
Well Seasoned
Danville VA, lives in Crestview, FL
Member Since Feb 2011
Sherri's notes for this recipe:
Yummy wings dedicated to my beloved Just A Pinch Kitchen Crew. After meeting you all last year, I found it fitting to create something special that you could call your own. I hope that my wings will do you justice. I heart U!!! Cooking and a Smokin' with Passion, sw :)
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Marinate chicken wings with ingredients 2-12 in a zip lock bag. Place bag in fridge to marinate overnight.
Remove wings from fridge and allow to reach room temperature.
Reserve 1/3 of honey for drizzling. Whisk remaining baste ingredients thoroughly.
Prep smoker to 250 degrees. Smoke wings for 1 1/2- 2 hours. Baste every 15 minutes or so. Change out wood chips and add additional liquid to water pan as needed.
Remove wings from smoker and drizzle with additional honey and garnish with cilantro.

About this Recipe


1-5 of 48 comments

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user Rose Mary Mogan cookinginillinois - Aug 20, 2012
Another BLUE RIBBON winner Sherrie, I am sure. Looks awesome. I am sure the flavors are awesome. Great Job.
user Sherri Logan Williams logansw - Aug 20, 2012
Aww, thank you Rose! How have you been? sw☺
user Kelly Williams Wildflours - Aug 20, 2012
Might have to try this one! :D Looks good! Is there something I can sub for the sherry though, hon? I have an open bottle of Cakebread Cellars Sauvignon Blanc. We just don't happen to care for dry sherry and they say the rule of thumb is to always use what you enjoy drinking when you cook. Would it be an ok sub, though?? (I don't know much about wines at all!!! That's my hubby's expertise, lol!)I'd rather just have a cold beer! I know, my bad, lol!! :D :D
user Sherri Logan Williams logansw - Aug 20, 2012
Thanks Kelly! I dry red wine or even whiskey would be a great sub. I've used all 3 when smoking meats. Let me know how you like it. sw☺

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