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


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

About this Recipe

Course/Dish: Chicken
Regional Style: Asian
Collection: Chicken Wings
Hashtags: #sweet, #wings, #smoke, #heat