Smoked Chicken Wings with Peri Peri Honey Butter

Let the flavors of this Smoked Chicken Wings recipe take you back to the sun drenched plains of South Africa. This is the real deal: wings rubbed with a homemade Peri Peri Spice blend inspired by the African Bird’s-Eye chili, smoked with Apple and Cherry woods. For a modern twist, the wings are tossed in Peri Peri Honey Butter, making the ultimate smoked hot wings! One taste and you’ll understand why Nando’s built an empire on this flavor.

Why You'll Love This Recipe

• Authentic South African - homemade Peri Peri packs a punch, enjoyed at Braiis (Bbq) from Capetown to Johannesburg. Bright, smokey and spicy! Plus you can follow along in the step by step video
• Fast - ready in smoker in under an hour, throw into smoker, flip and serve
• Hot Honey Butter - made better with Peri Peri Butter, this elevates the heat from the spice, balancing with sweetness of honey. This will make your smoked wings legendary!
• Budget Friendly - wings can feed a crowd without breaking the bank! From summer gatherings to game day, makes 5 pounds (2.2kg), feeding 6-8 people

Ingredients

• Chicken Wings - 5 pounds (2.2kg)
• Homemade Peri Peri Seasoning - or store-bought blend
• Baking Powder - to make it crispier
• Peri Peri Butter - Peri Peri Seasoning, Butter and Honey

Equipment

• Smoker Kamado Grill - Off-set Smoker or others
• Wood Chunks - Apple and Cherry
• Digital Thermometer Probe
• Tongs and Heatproof Gloves
• Mixing Bowl for Final Toss
• Baking Tray or WireRack - for drying Wings
• Saucepan - for Peri Peri Honey Butter

How to Make Smoked Chicken Wings

1. Room Temperature – remove Chicken Wings from fridge for 30 minutes before seasoning to bring to room temperature. Cold wings = soggy skin.
2. Prepare Smoker – light charcoal, when white-hot its ready to go. Close lid, vents ½ open, heat smoker to 375°F - 400°F (190°C). 
3. Dry Wings – pat wings dry. Place on a wire rack and place in refrigerator overnight, exposing wings to fridge air to dry (I used my drinks fridge so not to contaminate fridge). Alternatively, lay wings flat on a tray and cover with 3 paper towels. Place a baking tray + a heavy cast iron pot for 60 seconds over the wings. Flip and repeat.
4. Season - toss with 6 tablespoons of Peri Peri Spice Rub + 1 tablespoon Baking Powder. Massage every wing until red and sticky. No naked skin allowed. Rest on tray.
5. Add Wood - place 1 Apple + 1 Cherry chunk on the coals and maintain smoke. Add a piece of wood every 45 minutes as needed.
6. Place in Smoker – lay wings on the main grill, so they aren't touching each other (about ¾ inch or 2cm apart).
7. Smoke – keep lid closed for about 45-55 minutes until internal temperature is 175°F–180°F (79–82 °C). Insert temperature probe into thickest drumette without touching the bone. Flip wings over at the 30 minutes.
8. Peri-Butter - melt ½ cup (100g) of Butter. Whisk in 3 tablespoons Peri Peri Rub, and 2 tablespoons honey. (can add extra 1 or 2 tablespoons of honey for a sweeter glaze.
9. Toss - dump HOT smoked wings into a metal bowl. Pour butter and toss until fully coated with a glossy lacquer.
10. Rest - place on a wire rack for 3 minutes for juices to settle and glaze
    to set.
11. Serve - enjoy with Fries of Potato Wedges, Nando's Peri Sauce or Blue Cheese Dip or Ranch Dip (if you want to cool down the heat), and a cold beverage. Enjoy!

Recipe Tips and FAQs

• Oil the Grates - spray cooking oil over the grill before you place the chicken wings on them. This helps to prevent them from sticking
• Rotate If Needed - smokers have different heat zones, to ensure even cooking, rotate wings from hot zones to cooler zones, check temperatures using probe
• Keep Smoke Blue Not White - keep a few wood chunks in a foil tray in smoker to heat. Cold wood = bitter flavor
• Aluminum Free Baking Powder - yes this is a thing. Use this to avoid a metallic taste
• Smoke then Fry - after smoking, flash fry wings for 30 seconds in hot oil for extra crunch. Toss in Honey Butter
• Foil Pan - if using an Off-Set Smoker, place a foil pan with water to prevent from drying out during smoking
• Leftover Magic - shred leftover smoked wings and mix together with mayonnaise and some Peri Sauce to make a killer chicken sandwich

Can I Use Frozen Wings?

Yes, but they must be fully defrosted and completely dry. Frozen wings hold more water and if they are soggy, you will have soggy wings. Fully pat and squeeze dry the unthawed wings before placing to dry in fridge overnight.

How Spicy is Peri Peri?

This is proper Nando's Hot spicy. When making your own Peri Peri rub, you can adjust to make it less spicy, but these by definition are South African hot wings. I like it spicy and this is the top end of what is comfortable to me. Hotter than Buffalo Wings, true South African fire. 🔥

What If My Kamado Runs Hot?

If your Kamado Grill or Big Green Egg runs hot, open bottom vent to ½ inch (1 cm), top daisy to 1 petal. Drops 100°F (40°C) in 3 minutes. Burp the lid twice.

Best Wood for Smoking Chicken Wings?

You want to use fruit woods like Apple or Cherry or can use Pecan. If you can find grapevine, you've hit the jackpot. Avoid woods like Hickory or Mesquite which will overpower the flavors.

Serving Suggestions

• Slap Chips - thick cut fries which are dusted in Peri Salt
• Roasted Wedges (Air Fryer version to speed it up)
• Coleslaw - always for a Braii or Bbq
• Blue Cheese Dip - thick and creamy, perfect to cool down the heat
• Peri Peri Mayo - mix ½ cup mayo with 1 tablespoon of Nando's Peri Sauce
• Lemon Yogurt Dip - ½ cup Greek Yogurt, lemon zest and a pinch of Peri Spice
• Monkey Gland Sauce - a tasty South African sauce that's sticky, sweet and tangy, not traditional but it works!
• Extra Hot Honey Butter - flavors are incredible, but this will elevate the heat!
• Drinks - cold Savannah Apple Cider (South African classic), Iced Rooibos Tea or a crisp Chenin Blanc

If you're looking for a new take on Crispy Smoked Chicken Wings, Peri Peri Chicken is synonymous with South Africa. Crack a cold one and when that first wing hits your lips, you'll taste more than dinner. You'll taste joy. Now fire up your smoker, invite your mates over and make some memories. Hotter than Buffalo and 100% tastier than Nando's. Bon Appetit! Приятного аппетита! (or as they say in Joburg - sharp sharp!)

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