Hot Honey Chicken Wings Recipe in a Weber Kettle

hot sauce

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a lower sodium option while red pepper flakes provide heat without added sugars.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index, while sugar syrup is a cost-effective sweetener.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can reduce costs.

chicken wings

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Chicken thighs are leaner, while drumsticks are often less expensive.

Remove the lid and cooking grate from the Weber kettle.

Move the charcoal basket to the side and light a couple of fire lighters.

Fill a charcoal chimney with brickets or lump charcoal and wait for 10-15 minutes until ready.

Place full chicken wings in a bowl and coat lightly with olive oil.

Sprinkle a light coat of steak shooter spicy seasoning on the wings.

Prepare the Weber kettle by placing charcoal baskets in the middle and adding the brickets back in evenly.

Put the lid on the kettle and open both vents wide to preheat for 5 minutes.

Spray the cooking grate with avocado oil to prevent sticking before placing wings on the grill.

Arrange chicken wings around the outside of the charcoal baskets with wing tips facing away from the heat.

Put the lid back on and cook for 30-40 minutes, turning the lid a quarter turn every 10 minutes.

Check the wings after 20 minutes to ensure they are not overcooking; they can be cooked up to 185°F (85°C) for crispy skin.

Prepare mac and cheese by boiling water and adding a couple of pinches of salt.

Add 250 g elbow pasta to boiling water and cook for around 5 minutes, just below al dente.

Strain the pasta and add a teaspoon of olive oil to prevent sticking.

Melt 2 tablespoons of butter in a pan over low to medium heat.

Add 2 tablespoons of all-purpose flour to the melted butter and mix until thickened.

Slowly mix in 1 cup to 1.5 cups of milk and 1/4 cup of thickened cream.

Stir in 1.5 cups of sharp cheddar cheese and 1 cup of gruyere cheese until melted.

Season the cheese sauce with salt, pepper, and garlic to taste.

Mix the cooked pasta into the cheese sauce and adjust seasoning as needed.

Transfer the mac and cheese to a greased baking dish and top with grated Parmesan cheese.

After about 30 minutes, check the wings; they should look good and be crispy.

Move the charcoal baskets to one side and place the mac and cheese in the kettle for 10-15 minutes to brown the top.

In a separate pan over low heat, add 250 g honey and bring to a gentle simmer.

Slice half a green jalapeno and add it to the honey along with a pinch of hot chili flakes and 1 teaspoon of hot sauce.

Let the honey mixture simmer for a couple of minutes until the jalapenos soften.

Remove the wings from the grill and coat them with the hot honey mixture using gloves to protect from heat.

Mix the wings well to ensure they are evenly coated with the hot honey.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens