Why this recipe works:
✅ The natural sweetness enhances your maple and honeyed notes
✅ The chili pepper flavor comes through without being aggressive
✅ Crispy without frying
✅ Perfect for BBQ, oven or smoker
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Ingredients (4 servings)
For the wings
• 2 lbs (900 g) of separated chicken wings (drumsticks + flats)
• 1 1/2 to 2 tbsp BEE Hot – Baker Rub'n'Smoke
• 1 tbsp of oil (avocado or canola)
• 1 tbsp baking powder (for crispiness – optional but recommended)
• Kosher salt (to taste if desired)
For the "BEE Hot Glaze" sauce
• 2 tablespoons of honey
• 1 tbsp melted butter
• ½ tbsp lemon or lime juice
• ½ tsp extra of BEE Hot (to boost the finish)
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Preparation
Dry and prepare
• Pat the wings dry with absorbent paper
• Mix oil + baking powder + BEE Hot
• Coat the wings evenly
Cooking method of your choice
🔹 Oven
• Preheat to 425°F (220°C)
• Place on a rack above a baking sheet
• Cook for 40–45 minutes, turning halfway through cooking
BBQ
• Indirect zone at 375–400°F (190–205°C)
• Cook for 30–35 minutes
• Finish by searing for 2–3 minutes for crispiness
Smoker
• Smoke at 250°F (120°C) for 45 minutes
• Heat to 400°F (205°C) and crisp for 10–12 minutes
Final Glaze
• Mix honey + butter + lemon + a pinch of BEE Hot
• Coat the wings while they are warm
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Adjustable spiciness level
Soft: only the rub, no boost in the glaze
Medium: recipe as is
Strong: add ½ tsp of BEE Hot when serving
Hardcore: sprinkled on top + separate sauce
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To serve
-sesame seeds
-sliced green onions
-celery sticks
-ranch sauce or lemon yogurt
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Baker BBQ Rebel Tips
-Leave the rub on for 20 minutes before cooking — better coating
-Baking powder = guaranteed crispness in the oven
-Adds a touch of maple or apple smoke
-For sticky pub-style wings: double the honey
