JAP's Asian Smokey Honey Wings

Sherri Williams


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 :)


★★★★★ 5 votes

15 Min
2 Hr


  • 5 lb
    chicken wings *cut in half at wing tip*
  • 1/4 c
    soy sauce
  • 1/4 c
  • 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
  • 4 Tbsp
    dry sherri *sherry*
  • 3/4 c
    honey, divided
  • 2 Tbsp
    seasame oil

How to Make JAP's Asian Smokey Honey Wings


  1. Marinate chicken wings with ingredients 2-12 in a zip lock bag. Place bag in fridge to marinate overnight.
  2. Remove wings from fridge and allow to reach room temperature.
  3. Reserve 1/3 of honey for drizzling. Whisk remaining baste ingredients thoroughly.
  4. 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.
  5. Remove wings from smoker and drizzle with additional honey and garnish with cilantro.

Printable Recipe Card

About JAP's Asian Smokey Honey Wings

Course/Dish: Chicken
Regional Style: Asian
Collection: Chicken Wings

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