Prep: 10 min | Cook: 50 min | Servings: 4-6 | Heat Level: 🔥🔥🔥🔥
Game day is here, and you need wings that'll make everyone forget about boring buffalo sauce. These Smoky BBQ Wings with Maria's Smokin Hot Sauce deliver bold, complex heat with layers of hickory smoke and habanero fire that'll have your guests begging for the recipe. They're crispy, sticky, incredibly flavorful, and guaranteed to be the MVP of any party spread.
Whether you're hosting a tailgate party, watching the big game with friends, or just craving seriously good wings on a Tuesday night, this recipe is your new secret weapon. The best part? They're ready in under 45 minutes with just 6 ingredients. No deep fryer required, no complicated techniques—just pure, crispy, smoky perfection.
Quick Recipe Info
- ⏱️ Total Time: 50 minutes
- 🍽️ Servings: 4-6 people (about 20 wings)
- 🌶️ Heat Level: Medium (4/5 stars)
- 🥘 Cuisine: American BBQ
- 🌟 Difficulty: Easy
- 🏷️ Perfect For: Game day, parties, weekend cooking
Why This Recipe Works
The secret to incredible wings is threefold: perfectly crispy skin (thanks to the oven method), rich smoky flavor (hello, hickory!), and the perfect balance of heat and tang from Maria's Smokin Hot Sauce. Unlike traditional buffalo wings that rely on butter and hot sauce alone, these wings bring BBQ smokiness and habanero complexity that make every bite interesting.
The combination of aged cayenne, habanero peppers, ancho chilies, and hickory smoke in Smokin Hot Sauce creates layers of flavor you simply can't get from regular hot sauce. It's bold enough for heat seekers but balanced enough that the flavor shines through.
Ingredients
For the Wings:
- 2 lbs chicken wings (about 20 pieces), separated into drumettes and flats
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Sauce:
- ½ cup Maria's Smokin Hot Sauce [link to product]
- 3 tablespoons unsalted butter, melted
- 1 tablespoon honey or Firebee (optional, for sweet heat)
For Serving:
- Ranch or blue cheese dressing
- Celery and carrot sticks
- Extra Smokin Hot Sauce for the brave souls
Step-by-Step Instructions
1. Prep Your Wings (The Secret to Crispy Skin)
Pat chicken wings completely dry with paper towels. This is crucial—any moisture on the skin will steam instead of crisp in the oven. Don't skip this step!
Place dried wings in a large bowl. Drizzle with olive oil and toss until evenly coated. Sprinkle garlic powder, smoked paprika, salt, and pepper over wings. Toss again until seasonings are evenly distributed. (You can even toss them in a little cornstarch/flour mixture and
2. Set Up Your Baking Station
Preheat your oven to 425°F. Line a large baking sheet with aluminum foil (makes cleanup easier). Place a wire cooling rack on top of the baking sheet.
Arrange wings in a single layer on the wire rack, leaving space between each piece. The rack allows hot air to circulate around the wings, creating that coveted crispy skin without deep frying. (or throw them in your air fryer)
3. Bake Until Golden & Crispy
Bake wings for 40-45 minutes, flipping them halfway through (around the 20-minute mark). Wings are done when the skin is golden brown, crispy, and the internal temperature reaches 165°F.
Pro tip: For extra crispy wings, turn on the broiler for the last 2-3 minutes. Watch them closely—they can burn quickly!
4. Make the Smokin Sauce
While wings are baking, prepare your sauce. In a large bowl (big enough to toss all the wings), whisk together Maria's Smokin Hot Sauce and melted butter. The butter mellows the heat slightly and helps the sauce coat the wings beautifully.
Heat level adjustment: Start with ¼ cup Smokin if you're heat-sensitive. You can always add more!
Sweet heat option: Add 1 tablespoon honey for a sweet-and-spicy glaze.
5. Toss and Serve Immediately
Remove wings from the oven and immediately transfer them to the bowl with your Smokin sauce. Toss vigorously until every wing is coated in that gorgeous, glossy, smoky-hot sauce.
Transfer to a serving platter. Serve immediately with ranch or blue cheese dressing, celery sticks, and plenty of napkins. These are messy in the best way possible.
Chef's Pro Tips
For Competition-Level Wings:
- Use a wire rack—this is non-negotiable for crispy skin
- Pat wings completely dry before seasoning
- Don't overcrowd the pan; use two baking sheets if needed
- Let wings rest for 2-3 minutes after tossing in sauce for better adhesion
Heat Level Adjustments:
- Mild: Use ¼ cup Smokin + ¼ cup BBQ sauce
- Medium-Hot: Recipe as written (½ cup Smokin)
- Extra Hot: Add 1-2 teaspoons of Flirty Flakes crushed red pepper
- Insane: Double the Smokin, add fresh habanero slices
Cooking Method Alternatives:
Air Fryer Method: Cook at 400°F for 25 minutes, flipping halfway. Toss in sauce and cook 2 more minutes.
Grill Method: Grill over medium heat (350-400°F) for 20-25 minutes, flipping every 5 minutes. Brush with Smokin sauce in the last 5 minutes.
Slow Cooker Method: Not recommended—you'll lose the crispy skin we're after!
What to Serve with Smoky BBQ Wings
Create the ultimate game day spread:
Classic Sides:
- Crispy potato wedges or fries
- Creamy coleslaw (helps balance the heat)
- Cornbread or garlic bread
- Mac and cheese
Dipping Options:
- Cool ranch dressing
- Blue cheese dressing with crumbles
- Extra Smokin Hot Sauce
- Spicy mayo (mayo + Smokin mixed)
Drink Pairings:
- Ice-cold beer (light lagers work best)
- Spicy margaritas
- Lemonade (to cool the heat)
- Sweet iced tea
Storage & Reheating
Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days. Store sauce separately if possible.
Reheating: Reheat in a 375°F oven for 10-12 minutes to restore crispiness. Avoid microwaving—it makes the skin soggy.
Freezing: Not recommended. Wings lose their crispy texture when frozen and thawed.
Recipe Variations to Try
Honey Smoky Wings: Add 2 tablespoons honey to the sauce for sweet-and-spicy sticky wings.
Extra Smoky: Add ½ teaspoon liquid smoke to intensify the campfire flavor.
Asian-Inspired Smokin Wings: Mix ½ cup Smokin + 2 tablespoons soy sauce + 1 tablespoon rice vinegar + 1 teaspoon grated ginger. Garnish with sesame seeds and green onions.
Verde Vixen Wings: Swap Smokin for Verde Vixen for tangy, jalapeño-forward green sauce wings. Perfect for those who want flavor with less heat.
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