These smoked chicken wings combine the perfect blend of sweet and heat with a homemade habanero pepper and fresh pineapple glaze.
I’m always on the lookout for new recipes for chicken wings. Small and easy to cook, they’re the perfect vessel for trying new seasoning and sauce ideas. And once I’d tried habanero and pineapple wings at Death by Tacos here in the UK, I knew that I had to try to come up with my own take on the dish.
Habanero peppers are hot, but offer a distinct, fruity heat that’s unlike anything else. They’re tangy and sharp, which makes them ideal for combining with tropically sweet flavors… which is where pineapple comes in.
This recipe offers so much depth, whether it’s from the sharp habaneros, the fresh pineapple, or the flavors of the wood smoke. There’s so much to enjoy here, and I’m certain these will be on my chicken rotation for a long time to come!
The Secret to Crispy Chicken Skin
Getting crispy skin on your chicken wings is easier than you might think, and just needs a simple dry brine a few hours ahead of time. This involves patting the wings dry to remove all excess moisture, and then leaving a thin layer of coarse salt on the chicken wings for a few hours (ideally overnight) to draw out more of the water.
We then apply a thin layer of olive oil to the chicken ahead of seasoning them. This not only acts as a binder to help the dry rub stick to the chicken surface, but it also as a heat conductor to help the skin brown more as it cooks, even at the lower temperatures of barbecue smoking.
Your smoker setup can be important here too. Ensure you allow space between each wing on the smoker grates, and that your smoker vents are set wide open throughout the cook. This will keep clean hot air flowing through the smoker chamber at all times, helping the skin surface stay dry.
Quick Tips
- Tweak the Heat: I like my wings hot, but if you’d prefer yours to be milder then try going for just 2-3 habaneros and using an extra tablespoon of honey to balance out the heat.
- Wear Gloves: The oil leftover from habaneros can be tough to get off your hands, so use disposable gloves when preparing them. Oh, and don’t touch your face. I’ve been there.
- Butter, No Split: When making the glaze, stir in the butter off-heat and just let the residual heat melt it. If you overheat it, the butter will split.
- Don’t Sear: A lot of BBQ chicken wings call for giving the wings a quick finish over high heat, but this can burn the sugars in our homemade glaze so try to avoid it. Don’t worry – these wings will still be crisp!
Smoked Habanero–Pineapple Chicken Wings
Ingredients
- 3 lbs chicken wings
- 1 tbsp coarse salt
- 1 tbsp olive oil
Dry Rub
- 1 tsp black pepper
- 1 tbsp cayenne
- 2 tsp light brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp mustard powder
Pineapple-Habanero Glaze
- 1 cup pineapple juice
- ½ cup finely chopped pineapple canned or fresh
- 4 habaneros finely minced (seeded and de-ribbed)
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 3 tbsp honey
- 2 tbsp apple cider vinegar
- 1 tbsp dark soy sauce
- 1 lime juice of
- 1 tbsp unsalted butter
Instructions
- The night before the cook, pat the chicken wings dry with paper towels and arrange them on a wire rack (you may need to use more than one) skin-side up. Sprinkle the wings with coarse salt, and leave uncovered in the fridge overnight to dry brine.
- The next day, combine the dry rub ingredients in a bowl, using a fork to crush any lumps that may form.
- Place the wings in a large bowl, and cover with a light layer of olive oil. Use your hands to toss the wings in the oil.
- Still in the large bowl, season the wings with the dry rub blend. Use your hands to toss the wings, ensuring the seasoning covers the wings evenly.
- Place the wings on a wire rack and leave them to sit at room temperature while you set up your smoker (see notes).
- Fire up your smoker to 275-300°F (135-150°C). I tend to use oak by default as my smoking wood, but applewood can work well here too. Apply a thin layer of cooking oil to your smoker grates to stop the chicken from sticking.
- Once your smoker is at temperature, arrange the wings on the smoker grates skin-side up. Aim to leave about ½ inch of space between each wing to allow for good smoke flow. Close the smoker door and smoke until the internal temperature of the thickest part of the wings reaches 175°F (80°C), and the skin looks browned and the fat underneath is bubbling, about 1 hour.
- While the wings smoke, make the glaze. Add the pineapple juice, chopped pineapple pieces, minced habaneros, garlic, ginger, honey, apple cider vinegar, and soy sauce to a small saucepan. Simmer over medium-low heat, until the mixture has reduced by half and become syrupy (10-15 minutes). Remove from heat, then stir in the lime juice and butter. Whisk until smooth and glossy.
- Using a basting brush, apply the glaze to the top of each wing. Cook for a further 10 minutes, until the glaze has set.
- Pull the wings from the smoker and serve right away.
Notes
- The idea here is to let the chicken come to temperature slightly so that it cooks more evenly, and to let the meat ‘sweat’ and absorb the rub better. However, don’t let your chicken sit out for longer than 30 minutes. If your smoker setup takes longer, put the wings back in the fridge until you’re ready.
