Grilled Hot Honey Wings | Sweet, Sticky, and Smoky

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.

Melt some butter in a pan until fragrant, about 20 seconds.

Add fresh garlic to the melted butter for a rich, savory base.

Use raw, unfiltered honey for the glaze.

Add a splash of apple cider vinegar to balance the sweetness of the honey.

Incorporate cayenne pepper for quick heat and chipotle powder for smoky flavor.

Finish the glaze with fresh orange zest off the heat.

Pat the chicken wings dry to ensure crispy skin.

Lightly coat the wings with oil to help the seasoning stick.

Mix a foundation rub of 1.5 teaspoons kosher salt, 1 teaspoon cracked black pepper, and 1 teaspoon smoked paprika; add 1/4 teaspoon cayenne for extra heat if desired.

Set the wings on a rack for airflow before grilling.

Place the wings on the grill over medium-high heat, flipping every few minutes to cook evenly.

Halfway through grilling, brush the wings with melted butter to keep them juicy and help the skin crisp.

If the grill gets too hot, move the wings to the cooler side to finish cooking without burning.

Toss the hot wings in the glaze immediately after removing from the grill.

Set the glazed wings on a rack to prevent steaming and maintain crispness.

Drizzle a second layer of glaze over the wings before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens