Hot Honey Wings by Schueys BBQ

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower in calories and has a similar sweetness.

hot sauce

🥗Healthier: sriracha

💰Cheaper: frank's red hot sauce

Sriracha offers a different flavor profile while being lower in sodium.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickening agent.

Dry off the wings with paper towel.

Separate the wings into drummies and flats.

Place the separated wings into a bowl.

Bag the tips and freeze them for later use in chicken stock.

Season the wings with SPG (salt, pepper, garlic) and mix to ensure they are covered.

Lay the wings out on a wire rack on a tray and refrigerate for at least 1 hour.

Prepare the grill (Weber kettle) for indirect grilling at 240° C.

Open all the vents and let the grill warm up for 10 minutes.

Spray the grill with cooking oil to create a non-stick surface.

Load the wings onto the outer part of the grill.

Put the lid on the grill and cook for 50 minutes, spinning the lid a third of the way every 15 minutes to avoid hot spots.

In a saucepan over medium heat, melt 100 g of unsalted butter.

Add half a cup of honey, 1/4 cup of Frank's red hot sauce, and a half teaspoon of cayenne pepper to the saucepan.

Stir the sauce and allow it to reach a simmer, then remove from heat.

At the 30-minute mark, spray the wings with oil to help crisp them up and cover quickly.

At the end of the cook, put the wings back on the grill to tack up for 5 minutes.

Remove the wings from the heat and plate them up to serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens