Why cooking method changes the taste of honey BBQ wings
When I first started making honey BBQ chicken wings outdoors, I switched back and forth between grilling and smoking. Both create that irresistible BBQ character, but the results are quite different. Grilling is fast, giving you crisp skin and charred edges. Smoking is slower, infusing the meat with a deep, woodsy flavour that lingers under the sweet honey glaze. Which one’s best really depends on what you want from your wings, punchy caramelised char or layered smokiness.
Over the years, I’ve found myself leaning toward one or the other depending on the recipe. For example, I love grilling when making my summer citrus honey BBQ wings, because the bright zest works beautifully with quick, high-heat cooking. Smoking, though, makes something like sticky garlic butter honey BBQ wings taste richer and more layered.
The case for grilling wings
Grilling uses direct high heat, usually over charcoal or gas. It crisps the skin quickly and caramelises sauces like honey BBQ into a glossy, charred coating. Grilled wings take about 20–25 minutes, making them a good choice for weeknights or summer parties when you want food ready fast.
The downside is that grilling doesn’t infuse much smoke unless you’re cooking over hardwood charcoal. Still, for sticky glazes and crispness, grilling is hard to beat. If you’re curious about crisp textures without frying, I’ve explained more in my crispy wing technique guide.
The case for smoking wings
Smoking uses indirect low heat, typically between 110–130°C, with wood chips or chunks providing flavour. This process takes longer, usually 90 minutes to 2 hours, but rewards you with wings that taste deeply smoky even before they’re sauced.
The slow cook also keeps the meat tender and juicy. When tossed in a honey BBQ glaze, the combination of sweet, sticky coating and subtle smoke is hard to match. I like applewood or cherry wood for lighter smoke, and hickory for something bolder. To make the most of the sticky finish, see my baking hacks for honey BBQ wings.
When to choose grilling vs. smoking
If you’re cooking for a crowd and time is short, grilling is the way to go. The wings come out crisp, smoky enough, and ready in under half an hour. If you’ve got the time and want a flavour that seeps right into the meat, smoking is unbeatable. I often use both: smoke wings until nearly done, then finish over a hot grill with glaze for the best of both worlds — deep flavour and caramelised edges.
Tips for success with both methods
For grilling, keep a cooler zone on your grill so you can move wings away from flare-ups. Always glaze towards the end so the honey doesn’t burn. For smoking, soak your wood chips and resist opening the lid too often — temperature consistency is key.
Storage and reheating smoked or grilled wings
Both grilled and smoked wings keep for three days in the fridge. To reheat, use an oven at 180°C until warmed through; reheating on the grill also works if you want to revive the char. Freezing is fine, though wings may lose some crispness once thawed.
Ingredient notes and alternatives
For smoking, fruit woods like these apple and cherry wood chunks give a gentler flavour, while mesquite and hickory are stronger. If you don’t have a smoker, you can mimic the effect by adding soaked wood chips to a charcoal grill. For grilling, gas is fine, but charcoal adds an extra layer of smoke that balances honey glazes beautifully.