Do you love some sweet with your heat? If so these Grilled Honey Hot Wings are sure to be your go to recipe. The slightly smoky flavor of the grill perfectly compliments this sweet , spicy and sticky wing sauce. Keep the mess outside and make wings without frying them.
Grilled Honey Hot Wings
Grilled wings are a super easy way to get that skin crispy without frying. I make these on my Traeger Wood Pellet Grill. If you have a gas grill or charcoal grill be aware that the heat is more direct and the fat from the wing skin can burn quick. Watch them closely if this is how you’ll be preparing them. Glazing them with just a bit of sauce after you turn them gives them that sticky glaze and helps the sauce adhere to the wings better.
I love making food you wouldn’t traditionally think would be grillable on the grill. Check out my recipe for Grilled Chicken Pasta Primavera and my Peach Crumble!
If you make this recipe tag me on Instagram @freshfitkitchen and comment below to let me know how it went!
Grilled Honey Hot Wings
Ingredients
- 1/2 cup Honey
- 1 cup Frank's Red Hot Sauce
- 6 tbsp. Butter
- 24 Wing Pieces Drumsticks and Flats. Purchase already cut or break down whole chicken wings on your own.
Instructions
- Mix the hot sauce, honey and butter over medium heat on the stove top. Whisk until it's well incorporated. Turn to low to keep it warm while you grill the wings.
- Preheat your grill to 450 degrees. I use my Traeger Grill and Cherry Pellets for this recipe. Feel free to use a regular gas grill, but watch the wings closely so they don't burn. Put salt and pepper on the wing pieces.
- The following instructions are what I did on my Traeger Wood Pellet Grill. Please note these grills use indirect heat so it's not as intense as gas. If you're using gas this might not take as long and will require more babysitting. Place the wings on the grill and cook on the first side for 15 minutes.
- Flip the wings, baste with some of the sauce and cook another 7-10 minutes. Wing skin should be very crispy.
- Remove the wings from the grill and toss with as much of the sauce as you like. Serve with celery, carrots and ranch or blue cheese for dipping.