King’s Wings

“Elvis would’ve lost his mind over these. Smoked wings tossed in a warm peanut butter and berry jalapeño pepper jelly glaze, then finished with hot honey, fresh banana slices, and crushed peanuts. Sweet. Salty. Smoky. Sticky. A little Memphis. A little BBQ. A whole lot of flavor. Absolutely ridiculous—in the best way possible.”

—

Recipe from @bigstusmoked on TikTok

@bigstusmoked on Instagram

Learn more about the Yoder Smokers YS640S

INGREDIENTS

WINGS:
  • 3 lbs chicken wings
BINDER:
  • Duck fat spray (light coat)
SEASONING:
  • Heath Riles Sweet BBQ Rub
  • Meat Church Holy Voodoo
  • (Season evenly with a light-to-medium coat of each)
PEANUT BUTTER PEPPER JELLY GLAZE:
  • 1/2 cup creamy peanut butter
  • 1/2 cup Melinda's Berry Berry Jalapeño Pepper Jelly
  • 2 tbsp Melinda's Hot Honey
  • 1 tbsp butter
FINISH:
  • 1 banana, sliced
  • 1/4 cup crushed peanuts
  • Extra Melinda's Hot Honey, for drizzling

INSTRUCTIONS

  1. Prep the Wings: Pat the chicken wings dry with paper towels. Lightly coat them with duck fat spray, then season evenly with Heath Riles Sweet BBQ Rub and Meat Church Holy Voodoo.
  2. Smoke: Preheat your smoker to 250°F. Arrange the wings in a single layer on the grates and smoke for 45–60 minutes. Increase the temperature to 375°F and continue cooking for another 20–30 minutes, or until the wings are crispy and reach an internal temperature of 175–185°F.
  3. Make the Glaze: While the wings are finishing, combine the creamy peanut butter, Melinda’s Berry Berry Jalapeño Pepper Jelly, Melinda’s Hot Honey, and butter in a small saucepan or smoker-safe pot. Heat over low heat, stirring occasionally, until melted into a smooth, silky glaze.
  4. Toss: Transfer the hot wings to a large bowl and pour the warm glaze over them. Toss until every wing is evenly coated.
  5. Finish: Top with sliced bananas, crushed peanuts, and an extra drizzle of Melinda’s Hot Honey. Serve immediately while hot.