Hot Honey Chicken Wings
Ingredients
Chicken Wing Rub
- 1.5 tsp kosher salt
- 1 tsp cracked black pepper
- 1 tsp smoked paprika
- ¼ tsp cayenne optional, for extra kick
- 1 –2 tsp neutral oil to coat wings
Hot Honey Glaze
- 3 tbsp unsalted butter
- 3 garlic cloves minced
- ½ cup local raw honey I’m using Davecky’s from Southeast Texas
- 1 tbsp apple cider vinegar
- ½ tsp chipotle chili powder
- ¼ tsp red pepper flakes optional
- Zest of ½ an orange finely grated, avoid the white pith
- Pinch of salt
Instructions
Hot Honey Glaze
- Melt butter in a small saucepan over medium heat.
- Add minced garlic → cook about 20 seconds until fragrant (don’t brown).
- Stir in honey, apple cider vinegar, chipotle powder, red pepper flakes, and a pinch of salt.
- Simmer gently for 2 minutes, stirring.
- Remove from heat and stir in orange zest.
- Taste and adjust → more vinegar for tang, more honey for smoothness.
Seasoning the Wings
- Pat wings dry with paper towels for crispier skin.
- Drizzle lightly with neutral oil.
- Mix salt, pepper, smoked paprika, and cayenne (if using).
- Toss wings evenly in the rub.
- Arrange on a wire rack or tray until ready to grill.
Grilling, Basting & Resting
- Preheat grill to medium-high heat.
- Place wings directly on the grates, giving them space to crisp.
- Grill 18–22 minutes, flipping every 4–5 minutes until skin is golden and crisp.
- About halfway through, baste wings lightly with melted butter for extra flavor and crunch.
- If heat gets too high, move wings to the cooler side of the grill to finish cooking.
- When wings reach 175°F internal and skin is crisp, pull them off.
- Toss immediately in hot honey glaze for full coverage.
- Rest wings on a wire rack (so they don’t steam out) → finish with a second drizzle of glaze before serving.