Honey Mustard Chicken Wings with North Carolina BBQ Rub
Honey mustard sauce has been a backyard favorite for decades, but when you layer it with Carolina-inspired seasoning, it turns into something even more memorable. The foundation here is Revolution Barbecue North Carolina BBQ Rub, which brings out bold mustard, aromatic celery seed, and the deep sweetness of molasses. That profile is a natural partner for the tangy Dijon and honey glaze, tying the entire dish together with flavors that are unmistakably Carolina.
Cooking these wings on the Traeger Ironwood 885 at 400 degrees keeps the skin crisp and the meat juicy, while apple or cherry wood adds a mellow fruit smoke that complements the sauce rather than overpowering it. The result is a plate of wings that shine with sticky glaze, rich aroma, and balanced flavor. Sweet, tangy, smoky, and a little earthy—this is honey mustard the way it was meant to taste, with a nod to Carolina tradition.
Sweet North Carolina Honey Mustard Wings
4
5 minutes
45 minutes
528
American
Main Dish
Honey mustard wings have earned their place on bar menus and tailgate tables, but when you add the character of Revolution Barbecue North Carolina BBQ Rub, they gain a whole new identity. The rub leans into mustard and celery seed with molasses in the background, giving the wings a tangy, earthy sweetness that carries through every bite. That seasoning creates a natural bridge between the smoke and the honey mustard glaze, so the flavor feels complete and layered rather than just surface-level.
Cooking the wings at high heat on the Traeger ensures a crisp bite that rivals fried wings, while fruit wood smoke infuses a gentle sweetness that reinforces the honey in the sauce. The decision to split the sauce into two parts makes all the difference—one side caramelizes on the wings during the cook, the other remains fresh for dipping. Each bite gives you a sticky, smoky coating and the option for an extra punch of bright, tangy mustard flavor. These wings go beyond the ordinary, delivering Carolina flair with every mouthful.
Ingredients
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3 pounds chicken wings (flats and drumettes)
- 2 tablespoons neutral oil (canola or vegetable)
- 2 tablespoons Revolution Barbecue North Carolina BBQ Rub
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- 2/3 cup honey
- 1/2 cup Dijon mustard
- 4 tablespoons soy sauce
- 2 teaspoons garlic powder
- 4 tablespoons butter, melted
- 2 teaspoons Revolution Barbecue North Carolina BBQ Rub
Directions
- Preheat the Smoker: Set your Traeger Ironwood 885 pellet grill to 400 degrees. Use apple or cherry pellets for a sweet fruit smoke.
- Season the Wings: Place the chicken wings in a gallon zip-top bag. Add the oil and North Carolina BBQ Rub, seal, and shake until the wings are evenly coated.
- Make the Sauce: In a medium bowl, whisk together honey, Dijon mustard, soy sauce, garlic powder, melted butter, and North Carolina BBQ Rub. Divide the sauce into two equal portions—one for glazing and one for dipping.
- Cook the Wings: Arrange the wings in a single layer on the smoker grates. Smoke for 20 to 22 minutes, flip, then continue cooking for another 20 to 22 minutes until the wings reach an internal temperature of 175 to 180 degrees and the skin is crisp.
- Glaze the Wings: During the last 5 minutes of cooking, brush the wings with one portion of the honey mustard sauce. Close the lid to let the glaze set and caramelize.
- Serve: Remove the wings from the smoker, rest for 5 minutes, and serve with the reserved honey mustard sauce for dipping.
